Rack of Lamb with Beans

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Rack of Lamb with Beans
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Difficulty:
easy
Difficulty
Preparation:
1 hr 25 min.
Preparation

Ingredients

for
4
Ingredients
1 kilogram Rack of lamb
2 tablespoons vegetable oil
salt
peppers
3 shallots
1 sprig fresh rosemary
125 milliliters dry Red wine
200 milliliters Beef broth
4 centiliters Grand Marnier
350 grams Green beans
2 tablespoons butter
30 grams cold butter
4 Figs
How healthy are the main ingredients?
Green beansrosemarysaltshallotFigs

Preparation steps

1.

Rinse and pat dry lamb, season with salt and pepper. Rinse and trim beans. Bring plenty of salted water to a boil and cook beans for 8 minutes. Drain and rinse in cold water, drain again. 

2.

Peel and finely chop shallots. Pluck off  rosemary needles and chop finely. Heat oil in a large Dutch oven and brown lamb on all sides. Deglaze pan with red wine, broth and Grand Marnier and simmer, covered, for 1 hour on low heat. 10 minutes before the end of cooking, add shallots. Remove lamb from the pan and keep warm. Season sauce with rosemary, salt and pepper, remove from heat and add cold butter, whisk well.

3.

Heat 2 tablespoons of butter in a pan and saute beans briefly. Slice lamb and arrange together with beans and fig quarters on plates, drizzle meat with sauce and serve.

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