DOCUMENT

96 Lamb loin with green beans Serves 4 | Preparation time 50 minutes Ingredients For the beans: 750 g green beans 1 bunch of summer savory (30 g) 1 onion, red | finely chopped Salt 30 g butter 100 ml lamb stock 250 g cherry tomatoes For the lamb loins: 4 lamb loins (150 g each), ready to cook 2 cloves of garlic | crushed Pepper For frying: 1 ½ tbsp. olive oil For the cooking juices: 2 tbsp. balsamic vinegar 100 ml lamb stock For thickening: ½ tbsp. water 1 tbsp. cornflour For seasoning: 1 pinch of sugar Accessories: Solid cooking container Preparation Place the beans in a solid cooking container with the summer savory and onion and season with salt. Scatter knobs of butter on top, pour over the lamb stock and cook using the settings indicated for cooking stage 1. Rub the lamb loins with garlic, salt and pepper. Heat the olive oil in a pan and sear the lamb loins all over. Take the lamb loins out of the pan. Deglaze the cooking juices with the balsamic vinegar and lamb stock. Add the lamb loins and cherry tomatoes to the beans, drizzle with the cooking juices and cook using the settings indicated for cooking stage 2. Pour the sauce from the beans into a pan and bring to the boil. Season with balsamic vinegar, salt, pepper and sugar to taste. Mix the cornflour with water and add it to the sauce to aid thickening a little. Serve with the lamb and beans. Settings Cooking stage 1 Temperature: 100 °C Duration: 10 minutes Cooking stage 2 Temperature: 100 °C Duration: 8–10 minutes