John Myers
Contents
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Ingredients
- 4 slices Leg of lamb
- 2 tsp Extra virgin olive oil
- 1 tsp Herbs de Provence
- 2 pinches Chilli flakes
- 5 Fresh garlic bulbs
- 1 bunch Fresh smooth parsley
For the vegetables:
- 300 g Green beans
- 1 L Boiling water
- 2 tsp Salt
- 30 g Butter
- 1 pinch Salt
Instructions
- Brush the lamb with the olive oil, then sprinkle all over with Provence herbs and chilli flakes and cover and let rest for about an hour at room temperature.
- Cut the fresh garlic bulbs with the greens into slices - chop the flat-leaf parsley.
- Put the green beans in boiling salted water and cook with the lid on over medium heat for 10 minutes and pour into a sieve. In the same saucepan, fry the butter with a pinch of salt until it begins to brown. Now add the beans again and carefully turn the butter once.
- Next, let a dry pan get well hot, add the lamb slices and fry for 2 to 3 minutes at most on each side (they should be golden brown). Tip: if the slices start to bulge, just cut into the edge here and there with scissors, then fry them flat.
- Push the meat to one side and sauté the garlic slices for half a minute. Sprinkle the lamb with the garlic and parsley and serve with the green beans.
- I served small jacket potatoes with it - but a few slices of baguette also taste very good and you can use them to absorb the delicious roasting from the pan.
Nutrition
Serving: 100gCalories: 37kcalCarbohydrates: 1.3gProtein: 0.6gFat: 3.3g
