Lamb Chops in Tomato – Olive Oil – Stock with Two Kinds Of Beans and Potato Quarters

Summary

Ingredients

• 4 lamb chop (s) from the back, approx. 90 g each
• 150 g beans, frozen (princess beans)
• 200 g beans, frozen (broad beans)
• 6 tomato (s) (date tomatoes)
• 2 large potatoes
• olive oil
• 6 clove (s) garlic
• 6 sprigs rosemary
• 1 shallot (s), finely diced
• salt and pepper

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Instructions

1. Marinate the chops in olive oil with 2 crushed garlic cloves, a little ground pepper and a few sprigs of rosemary for at least 2 hours, or better overnight.
2. Quarter the potatoes lengthways and first fry on the cut sides at half heat, adding a little oil, a few pressed garlic cloves and 2 sprigs of rosemary. Turn the potato wedges only twice during the cooking time. Salt at the end.
3. Blanch the beans separately in boiling water. The broad beans one minute, the green beans 6 minutes. Drain, chill and drain well, better still, pat dry with paper towels. Cut the green beans into thirds and push the broad beans out of the pods. It takes a while, but it is very beneficial for the taste.
4. Put the tomatoes in a saucepan and drizzle 3 tablespoons of olive oil from the chop marinade over them. Place 2 cloves of garlic and 2 sprigs of rosemary (from the marinade) next to it. Simmer for 15-20 minutes with the saucepan closed and on a low heat.
5. Heat 1 tablespoon of oil in a pan with a high rim and sweat the shallot cubes in it until translucent. Add both types of beans and let them get hot slowly, tossing them every now and then, seasoning with salt and pepper.
6. Heat another pan for the cutlets; you do not need to add oil here, because it still sticks enough to the marinated meat. Sear the chops on both sides, then turn off the hotplate, place a lid on the pan slightly tilted so that it is not completely closed, and let the meat rest for about 10 minutes. Season with pepper and salt.
7. Place the chops on plates, arrange the potato wedges and beans around them. Spread the stewed tomatoes, they will have burst by now and have given their juice to the olive oil, creating a very tasty and lean sauce. Remove the rosemary sprigs and garlic from the oil, whip the stock with a whisk, season with pepper and salt and then pour a few spoons over the meat and potatoes.
8. As an alternative to the potatoes, there is also an oven-fresh baguette, with which the delicious sauce can be better absorbed. In this case, however, more tomatoes and a little more oil should be planned.

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