Thyme-Crusted Lamb Loin with Gnocchi and Green Beans
Rinse lamb, pat dry, and scour the fat cap crosswise. Slice 1 cm (approximately 1/2 inch) into the meat on either side of the central bone. Season with salt and pepper to taste.
Peel the onions and garlic. Quarter the onions. Add the onions and garlic to a roasting pan and drizzle with 1 tablespoon of olive oil. Roast in a 220°C (approximately 425°F) for 10 minutes.
Combine the breadcrumbs with the mustard, honey and remaining olive oil in a bowl.
Set 2 thyme sprigs aside for later use. Rinse the remaining thyme, pluck leaves and finely chop. Stir into the breadcrumb mixture and season with salt and pepper to taste. Press the breadcrumb mixture on top of the lamb and add to the roasting pan with the onions and garlic. Roast for 35 minutes. After 15 minutes, stir in the red wine and lamb juice. Once cooked, cover the lamb with aluminum foil and allow to rest. Pour the pan juices through a sieve while pressing on the vegetables.
Rinse the beans, trim and add to a pot of boiling salted water until tender, about 10-12 minutes.
Heat the olive oil in a skillet. Add the gnocchi to warm through, about 4 minutes.
Loosen the lamb meat from the bone and slice. Serve the lamb with the beans, gnocchi and sauce. Garnish with the remaining thyme sprigs.