Rack of Lamb with Baked Potatoes and Green Beans with Nut Butter

baked potato

1. Wrap one commercially available baked potato per person in aluminum foil and place it on the charcoal in a well-heated charcoal grill for about 30 to 40 minutes. A kettle grill is best here. Then unpack the potato and cut in half.
2. Spoon out the inner workings of the potato and place in a bowl. Now season the mixture with pepper, salt and nutmeg. Use butter and cream to make a puree-like mass and refine it with grated Parmesan. Then pour the mixture into both halves and cover with plenty of Parmesan.
3. When all the potatoes are ready, place them on an oven grid (don’t forget the parchment paper underneath). In terms of time, the square should now be able to take it out of the oven and let it rest, covered with aluminum foil. Turn up the oven to 250 degrees and grill and slide in the potatoes. These only take a few minutes (until the cheese takes on color).

Rack of Lamb

1. Put the rapeseed oil in the roasting pan and add 2 cloves of garlic, sprigs of rosemary, 2 slices of lime and 2 slices of ginger to perfume. Then fry the rack of lamb one after the other briefly and vigorously.
2. Then place the lamb on a grid in a large casserole dish and put it in the oven preheated to 80 degrees and let it rest there for about 20 minutes. In between, check the core temperature with a meat thermometer. Ideally, this should be around 57 degrees.

Green beans with nut butter

1. Cook the green beans al dente. Melt the butter slowly in a pan until it turns a brownish, nutty color.
2. To serve, place the lamb on the preheated plate and place the two halves of the baked potato. Finally add the beans and baste with the nut butter.