John Myers
Lamb Chops with Ras Al Hanout on Celery-sweet Potato Puree with Bacon Beans
The perfect lamb chops with ras al hanout on celery-sweet potato puree with bacon beans recipe with a picture and simple step-by-step instructions.
For the lamb:
- 2 Pc. Rack of Lamb
- Salt
- Pepper
- 2 tbsp Ras-El-Hanout Spice Mixture Morocco
- 5 tbsp Olive oil
- 50 g Pistachio nuts
For the puree:
- 400 g Potatoes
- 700 g Sweet potatoes
- 300 g Celery bulb
- 2 tbsp Butter
- 1 tbsp Lime juice
- Salt
For the bacon beans:
- 500 g Green beans
- 10 Sch. Bacon
- 2,5 tbsp Olive oil
- First peel the potatoes, sweet potatoes and celery and cut into pieces of the same size. Now add salt and set aside in a saucepan covered with water. Then wash and clean the beans and cook in salted boiling water for about 8 minutes. Drain, rinse in cold water, drain well and combine into 10 bundles. Wrap each bundle tightly with bacon.
- Now remove any meat from the stalk bones of the rack of lamb. Parry the tendons with a very sharp knife. Salt and pepper the meat and turn in the Ras al Hanout. Then bring the potatoes and celery to the boil and cook softly for 20 minutes over medium heat.
- Sear the squares in very hot oil on all sides for 1-2 minutes and place on a baking sheet so that the meat side is facing up. Then roast the meat in the preheated oven at 210 ° C (convection not recommended) on the second rack from the bottom for 15 minutes.
- In the meantime, chop or grind the pistachios very finely and mix the olive oil and lightly salt. Then drain the potatoes and celery and let them evaporate briefly. Mash finely with butter, nutmeg and lime juice, season with salt if necessary and keep warm. Then take the rack of lamb out of the oven and let it rest for a few minutes.
- In the meantime, fry the bunch of beans in a hot pan with oil until golden brown, remove and keep warm. Now carefully cut the rack of lamb between the bones into chops and serve with the pistachio oil, the potato-celery-sweet potato puree and the bacon beans.
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