Lamb Chops with Sides

Ingredients

• 8 lamb chops
• 1 Garlic clove
• 1 untreated lemon
• 200 g corn kernels (canned)
• 250 g green beans
• 1 onion
• 3 tbsp olive oil
• 200 g Sour Cream
• Salt
• Pepper
• 0.5 baguette
• 4 Garlic cloves
• 1 bunch parsley
• 100 g butter
• 1 cucumber
• 50 g butter
• 50 g yogurt
• 2 tbsp wine vinegar
• 150 g whipping cream
• 0.5 packet gelatin
• Salt
• Pepper

Instructions

1. 1.

   For the mousse, cut the cucumber lengthwise in half, scoop out the seeds with a spoon, grate the cucumber, salt it and let it sit for 30 minutes to draw out water. Rinse and squeeze well dry. Mix soft butter with yogurt, vinegar, salt, pepper. Soak gelatin in water. Whip cream until stiff peaks form, fold into the yogurt mixture. Dissolve gelatin in a bain-marie, add a little cream, then mix into the remaining mixture and chill until set.

2. 2.

   Wash lamb chops and pat dry. Trim lemon zest, finely chop 5 cm, squeeze juice of half a lemon. Peel garlic, press it, combine with lemon juice and zest, spread over the meat and let rest covered for 1 hour. Wash green beans, trim ends, blanch in plenty of salted water for 5 minutes, drain and set aside to dry. Drain corn. Peel onion, finely chop and sauté in 1 tbsp oil. Add beans and corn, stir in crème fraîche and simmer gently for 5 minutes. Brown lamb chops in 2 tbsp oil over high heat on both sides, finish cooking over medium heat for 2 minutes. Season with salt and pepper.

3. 3.

   For the garlic baguettes, peel and press garlic. Wash parsley, finely chop and mix with soft butter, garlic and salt. Halve baguette lengthwise, spread thickly with garlic butter and bake in oven at 170°C under the grill for 5 minutes until golden yellow. Serve with lamb chops, vegetables and cucumber mousse.