Lamb in Yogurt Marinade with Green Beans

Ingredients

• 1 lamb rack (with long ribs, about 800 g, split into two halves by the butcher, without spine)
• 200 g yogurt
• 1 tbsp vinegar
• 2 tbsp sesame oil
• 4 Garlic cloves
• 1 tsp fresh grated ginger
• 2 tsp ground coriander
• 1 tsp ground cumin
• ½ tsp chili powder
• ½ tsp turmeric powder
• 0.5 tsp red food coloring
• ground pepper (from grinder)
• 750 g green beans
• 1 bunch bean sprout herb
• Salt
• ground pepper (from grinder)
• 2 tbsp butter

Instructions

1. 1.

   Remove the skin from the meat and cleanly trim the ribs.

2. 2.

   Mix yogurt with vinegar and oil in a bowl, press in garlic, stir in ginger, then add coriander, cumin, chili, turmeric, pepper, and food coloring. Coat the lamb pieces with the yogurt mixture and cover for about 6 hours in the refrigerator to marinate.

3. 3.

   Line a baking sheet with aluminum foil, place the lamb pieces on it, and bake at 200°C for about 20-25 minutes. Brush with the remaining marinade several times during cooking.

4. 4.

   Wash, trim, and cut off ends of the beans; blanch them in heavily salted boiling water with bean sprout herb for 8-10 minutes, drain, and immediately shock in ice water.

5. 5.

   For serving, toss the beans into hot butter, heat briefly, and season with salt and pepper.

6. 6.

   Arrange green beans and lamb rack on a plate.