Summary

Ingredients

• 2 cloves garlic)
• salt and pepper
• 1 teaspoon rosemary, fresher
• 1 teaspoon oregano, fresher
• 750 g lean lamb
• 1 onion (s)
• 1 leek
• 1 carrot (s)
• 1 piece (s) celeriac
• 5 teaspoons oil
• 500 ml meat broth
• 1 kg beans, green
• 30 g bacon, diced
• 2 tablespoon sour cream
• 4 medium potato (s), boiled

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Instructions

1. Crush the garlic cloves, mix with salt, pepper, rosemary and oregano and rub the meat with it. Finely dice the onion. Cut the leek into rings, dice the carrot and celery.
2. Heat the oil in a roasting pan and sear the meat in it. Add the prepared vegetables and fry them. Pour in the broth and fry in the preheated oven at 200 ° C (gas mark 3) for about 40 minutes.
3. Boil the beans in salted water for 8-10 minutes until they are al dente. Melt the bacon in a pan and toss the beans in it.
4. Remove the roast and keep it warm. Puree the sauce, refine with sour cream and season with salt and pepper.
5. Slice the roast and serve with sauce, potatoes and beans.