Lamb Chops with Gratin and Beans

Ingredients

• 800 g sweet potatoes
• 250 ml heavy cream
• 250 ml milk
• Salt
• pepper (ground)
• 80 g Gruyère cheese (grated or mountain cheese)
• butter (for pan)
• 600 g princess beans
• Salt
• 4 stalks bean herb
• 2 Garlic cloves
• 2 tbsp olive oil
• 200 g heavy cream
• 3 tbsp sour cream
• juice of one lemon
• 1 tbsp capers
• 1 tbsp gin
• pepper (ground)
• a pinch of sugar
• 1 tbsp butter
• 8 lamb chops (size varies)
• Salt
• Pepper
• 1 tbsp flour
• 3 tbsp olive oil
• lemon wedges (for garnish)
• rosemary (for garnish)

Instructions

1. 1.

   Peel, wash, dry, and slice sweet potatoes thinly. Layer them in a greased baking dish like roof tiles.

2. 2.

   Whisk together cream, milk, salt, pepper, and grated cheese; pour over the potatoes.

3. 3.

   Bake at 180°C for about 45 minutes until the potatoes are tender and lightly browned.

4. 4.

   Wash and trim the beans. Boil them in heavily salted water for about 6 minutes. Drain, shock with ice water immediately, let drain, and remove the bean herb.

5. 5.

   Peel one garlic clove and slice into rounds. Heat olive oil; sauté garlic slices until light brown. Remove and set on paper towels to drain. Press the second garlic clove into the remaining oil and sauté briefly. Pour in cream, bring to a boil, stir in crème fraîche, and reduce slightly. Add lemon juice, gin, and capers; season with salt, pepper, and sugar.

6. 6.

   Season lamb chops with salt and pepper, lightly dust both sides with flour. Fry them in a hot pan with oil for about 4 minutes per side. Before serving, toss the princess beans in hot butter to warm. Plate lamb chops, potato gratin, and princess beans together with the sauce and garlic rounds; garnish with lemon wedges and rosemary sprigs as desired.