Salt Meadow Lamb on Honey Caper Jus on Tossed Rosemary Potato Spoons with Bean Bouquet

1. Dab the lamb salmon from its own juice. Then add the Tasmanian pepper lightly to the meat as a flavor (please do not add salt). Now briefly sear the lamb in the olive oil on both sides. Take a tray for the oven and put the lamb on it. A little thyme and rosemary add to the taste when baking the lamb.
2. Now take the potatoes and peel them. Then quarter and shape. Then cook al dente with a little salt in the water. Please note the post-cooking time in the pan.
3. Now take the kenya beans and cut off the ends. With a little salt in the water, cook this al dente too. After about 5 minutes you remove the kenya beans from the water and interrupt the cooking point (ice bath or cold water). You can now take the desired amount of beans in one hand and roll them into the bacon.
4. Now you can put the lamb in the preheated oven. Fry the cut potatoes in a little butter on a light heat until golden yellow. Again add the rosemary at the end. Now add a pan for the beans. Fry them with a little olive oil until they are lightly crispy.
5. When the lamb comes out of the oven, soak it in aluminum foil for about 4-5 minutes so that the meat can rest. The advantage here is that the juice does not escape from the meat and run into the sauce. Arrange and you’re done.

For the jus:

1. Sear the bones together, because the darker they are, the nicer the color of the jus.
2. Cut the vegetables unpeeled into small pieces and add washed to the bones. Roast them nicely too! When the desired color is achieved, bind everything with tomato paste and pour Barollo on top.
3. Then add about 2 liters of water and let it simmer for about 12 hours. Simply reduce the rosemary and thyme slightly for the last few hours so that the essential oils of the herbs are released.
4. Later everything pass through a hair sieve or strainer. Then tie the jus lightly.
5. Now cut the caper apples in half and let them steep in the sauce. Take the 2 cloves of garlic and cut them into small slices and add them to the jus. Finally, take the tablespoon of maple honey and add it to the jus as a flavor carrier.