Lamb Chops with Potatoes, Green Beans, and Tomatoes

Ingredients

• 12 small waxy potatoes
• Salt
• 200 g Green beans
• 2 lamb racklets (ready to cook, 350 g each)
• pepper (ground)
• 2 tbsp olive oil
• 1 Garlic clove
• 1 tsp bean herb seasoning
• 1 tbsp butter
• 12 cocktail tomatoes
• 1 bunch chopped parsley
• 0.5 untreated lemon zest

Instructions

1. 1.

   Peel the potatoes and simmer in salted water for about 20 minutes until tender. Wash, trim, and blanch the beans in salted water for about 10 minutes until al dente. Shock in ice water and drain well. Preheat the oven to 120°C (top and bottom heat). Rinse the lamb, pat dry, season with salt and pepper, and sear all sides in 2 tbsp hot olive oil. Then roast in the preheated oven for about 30 minutes until pink inside. Remove from the oven and rest under foil.

2. 2.

   Peel and finely chop the garlic; sauté with the beans and bean herb seasoning in 1 tbsp oil. Season with salt and pepper. Toss the potatoes in melted butter, lightly brown them, and season with salt. Add the tomatoes and cook for another 2 minutes. Mix 2 tbsp oil with parsley, lemon zest, pepper, and a pinch of salt; spread over the lamb racklets. Halve the lamb and serve with the sides together.