John Myers
Lamb Marinated in Wine and Beans with Bacon
The perfect lamb marinated in wine and beans with bacon recipe with a picture and simple step-by-step instructions.
For the bacon beans:
- 2 tablespoon Extra virgin olive oil
- 1 tablespoon Lemon juice
- 50 ml White wine dry
- 1 teaspoon Bbq seasoning
- 0,5 teaspoon Herbs of Provence
- 1 small Onion in strips
- 20 g Clarified butter for frying
- 0,5 Garlic cloves chopped
- 0,5 bunch Chopped parsley
- 300 g Broad beans
- 10 g Branded butter
- 50 g Bacon cooked in strips
- 2 Pinches Savory spice
- 2 Pinches Salt
- 1 pinch Pepper
- 2 tablespoon Water
- Mix the olive oil, lemon juice and wine with the barbecue spices and herbs from Provence, add the onion strips and marinate the lamb steaks in it overnight. Turn once or twice in the meantime.
- On the following day, pat the pieces of meat together with the onion strips dry between kitchen paper. Heat the clarified butter in a pan and fry the steaks very quickly until golden brown.
- Fry the chopped garlic for half a minute and then drizzle over the steaks with the roasting set and serve sprinkled with parsley.
- For the bacon beans: Wash the beans and cut away the ends at an angle. Also cut the beans diagonally once in the middle to make shorter pieces.
- Melt the butter in a saucepan and fry briefly with the bacon. Add the beans and fold in the pepper, salt and savory. Add two tablespoons of water, put a lid on, and simmer the vegetables over a mild heat for about 12 to 14 minutes.
- Serve the bacon beans with the lamb steaks with boiled potatoes (I turned the potatoes in the frying pan before serving, so I also used the delicious roasted aromas).
Facebook Comments