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Ingredients
Lamb with Sweet Potato Cakes
- Ingredients
- 1 kilogram Lamb loin
- salt (and)
- freshly ground peppers
- 3 Tbsps vegetable oil
- ¼ l Lamb broth
- 6 shallots
- 1 sprig fresh rosemary
- 125 grams Crème fraiche
- 350 grams Green beans
- 2 Tbsps butter
- For the sweet potato cakes
- 400 grams Sweet potato
- 1 egg
- 2 Tbsps Pastry flour
- salt (and)
- freshly ground peppers
- 2 Tbsps butter
For the sweet potato cakes, cook the sweet potatoes for 30 minutes in boiling salted water. Allow to cook fully (preferably overnight), peel and grate. Stir in the flour, beaten egg, salt and pepper to form a firm dough and shape into patties. Heat the butter in a frying pan and cook in portions on both sides until golden brown, about 4 minutes. Keep warm in the oven. Rinse the lamb, pat dry and season with salt and pepper on all sides. Rinse the beans, trim the ends and blanch in boiling salted water for 8 minutes. Rinse with cold water and drain well.
Peel the shallots and cut in half. Strip the rosemary needles from the stems and finely chop. Heat oil in a large Dutch oven and brown the lamb on all sides. Pour in the lamb broth, cover and simmer for 1 1/2 hours on low heat. 10 minutes before the end of cooking, add the shallots. Remove the lamb, keep warm and stir in the crème fraîche. Simmer over low heat for 5 minutes. Season with rosemary, salt and pepper. Heat 2 tablespoons of butter in a pan and swirl the beans in it. Cut the rack of lamb into portions and serve with the shallot sauce, sweet potato cakes and beans on plates. Sprinkle with freshly ground pepper.