Lamb loin medallions with bean puree, bean parcels and carrot boats

Ingredients for 2 servings:

• 300 g lamb loin(s)
• 1 pack of bacon, sliced
• 200 ml Lamb stock (from the stock)
• 2 tsp jam (red currant jelly)
• 200 g beans (princess beans)
• 2 carrots
• 2 tbsp cream
• salt and pepper
• olive oil
• butter
• 2 garlic cloves
• 1 sprig(s) rosemary

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Peel the carrots with a vegetable peeler, halve lengthwise, cut into 2.5-3 cm long pieces, and carve them into boats. Blanch in boiling water for 3 minutes, rinse in ice-cold water, and dry on kitchen paper. Blanch the beans in boiling, salted water for 5-6 minutes, rinse in ice-cold water, and dry on kitchen paper. Wrap 15 beans, the longest possible, in a slice of bacon and secure with toothpicks, cutting the left and right ends to the same length. Purée the remaining beans with a little cream, season with salt and pepper, and keep warm. Reduce the lamb stock by about half, add the redcurrant jelly, and mix well. Season with salt and pepper. If the sauce doesn’t yet have the desired creamy consistency, add a few pieces of ice-cold butter and blend with an immersion blender. Wrap the lamb loin in bacon, tie it securely with butcher’s twine, and cut into slices the width of bacon. Because of the short cooking time, the meat should be at room temperature before frying. Heat olive oil in a pan and season with crushed garlic cloves and a sprig of rosemary. Fry the lamb medallions over medium heat for about 4 minutes on each side. Then remove the pan from the heat and let it rest for about 5 minutes. In a second pan, melt 1 tablespoon of butter and fry the bean parcels over medium heat for about 5 minutes on all sides. Add the carrot boats and heat in the butter. Season everything with pepper and salt. Transfer the meat to the plates, coat with the sauce, and serve with vegetables and bean purée. Spätzle makes a great side dish.