Lamb loin with chickpea puree and bean vegetables

Ingredients for 2 servings:

• 900 g lamb loin with bone
• 500 g beans, green (runner beans)
• 2 large tomatoes
• 2 m.-large carrot(s)
• 4 cloves garlic
• 2 large onions
• 1 can chickpeas or green peas
• 100 ml sesame paste (tahini)
• 1 tsp rosemary
• 1 tsp thyme
• some salt and pepper
• 1 shot of oil
• 1 tsp lemon juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 30 minutes

instead of chickpeas you can also use green peas

Wash, peel, and chop the vegetables. Place the chickpeas in a pot, add 2 cloves of garlic, and simmer for about 1 hour. Trim the tendons and fat from the lamb loin, rinse, dry, and rub with salt, pepper, rosemary, and thyme. Heat the oil in a roasting pan and sear the lamb loin on the meat side until browned. Remove the pan and preheat the oven to 180°C. In the same fat, sauté the onions and the remaining 2 cloves of garlic, add the carrots, beans, and tomatoes, and cook in a covered pan for about 10 minutes. Place the lamb loin on top and place in the oven in the covered roasting pan for about 30 minutes. Remove the lid and simmer for another 30 minutes. Drain the chickpeas, add the sesame paste, and puree. Season with salt and lemon, if desired. Carve the lamb loin and season the vegetables to taste. Arrange everything on plates.