Lamb chops with roasted garlic
Ingredients
- For the lamb
- 2 Rack of lamb (each 400 grams)
- 2 rosemary
- freshly ground peppers
- 2 Tbsps vegetable oil
- For the sauce
- 1 garlic clove
- 400 grams Beans (frozen)
- 600 grams small potatoes (baby)
- 50 grams butter
- 2 Tbsps vegetable oil
- parsley (for garnish)
Preparation steps
For the lamb, remove rind and ribs from lamb then rub with pepper. Heat oil in a roasting pan, add rosemary branches and sear lamb on all sides. Wrap lamb with rosemary in aluminum foil and bake in preheated oven at 100°C (approximately 225°F) for about 30-35 minutes.
For the sauce, scrub potatoes thoroughly and cook unpeeled in a pot of boiling salted water until knife-tender, about 20 minutes. Drain and rinse in cold water, then drain again. Add thawed beans in the last 3-5 minutes of cooking.
Remove garlic and cut in half or quarters. Heat oil in a frying pan, saute garlic until slightly browned. Remove lamb from the oven and to the sauce. Drain vegetables in a colander and mix with 2-3 tablespoons of the sauce. To serve, cut lamb into slices and serve with vegetables and sauce on plates and garnish with parsley.