John Myers
Lamb and Bean Roast with Sheep Cheese
The perfect lamb and bean roast with sheep cheese recipe with a picture and simple step-by-step instructions.
- 450 g Lamb hip
- 500 g Green beans fresh
- 2 medium sized Red onions
- 3 Garlic cloves
- 400 g Freshly peeled potatoes
- 1 tbsp Savory fresh
- 150 g Sheep cheese
- Oil
- Pepper salt
- 2 tbsp Butter
- Wash the beans, clean them, cut into approx. 2 cm diamonds (then 500 g). Peel the potatoes (then 400 g), cut into 1 cm cubes. Peel the onions and cut into large cubes. Skin the garlic, roughly chop. Pluck the savory leaves from the stems. Roughly crumble the sheep’s cheese.
- Fry the potato cubes in about 4 tablespoons of oil in a large pan over high heat. Salt and pepper lightly. When they start to take on color, turn down the heat, add onions and garlic and slowly roast.
- In the meantime, cook the beans in salted water until they are al dente, then drain and keep warm (do not put in ice water).
- Cut the lamb shoulder into thin slices (similar to a shredded meat). Season with pepper and salt. In another pan, heat up 3 tablespoons of oil again and fry the meat cuts briefly and strongly on all sides until they have turned color. This takes a maximum of 2 – 3 minutes. When the meat is ready, add the butter and toss it in it thoroughly. Then take it off the stove so that the meat doesn’t cook too much.
- Now add the beans and the savory to the potatoes, mix everything well and cook for another 2 minutes. Finally, pour the meat with the butter stock over it and fold in. Season to taste with pepper and salt.
- Arrange on the plate, sprinkle crumbled sheep cheese over it and ………… let it taste good.
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