Lamb loin with green beans

Ingredients

• 600 g lamb loin (boneless, ready to cook)
• Salt
• Pepper (freshly ground)
• 2 tbsp olive oil
• 1 onion
• 1 tbsp butter
• 125 ml dry white wine
• 500 ml heavy cream
• 2 handfuls wild garlic
• 600 g flat green beans
• white pepper
• a splash lemon juice
• Nutmeg (freshly grated)
• wild garlic flower (for garnish)

Instructions

1. 1.

   Preheat the oven to 100°C with top and bottom heat. Wash, pat dry, lightly salt, and season the lamb loin with freshly ground pepper. Heat 1-2 tbsp oil in an ovenproof pan and sear the meat all around. Transfer to the preheated oven and cook for about 30 minutes more.

2. 2.

   Peel the onion, finely dice it, and sauté in hot butter until translucent. Deglaze with white wine and reduce to about half at medium heat. Add heavy cream and continue reducing to about half while stirring over low to medium heat.

3. 3.

   Rinse the wild garlic, shake dry, and cut into fine strips except a few leaves for garnish. Wash, trim, remove strings, and cut beans into pieces. Boil in salted water for about 8 minutes until al dente. Drain and add to the cream sauce. Add wild garlic and season with salt, pepper, lemon juice, and nutmeg.

4. 4.

   Slice the meat and arrange on top of the vegetables. Garnish with wild garlic leaves and flowers before serving. Pair with roast potatoes.