DOCUMENT

48 Saddle of lamb with tomatoes and haricot beans Serves 4 | Preparation time: 110–130 minutes Ingredients For the saddle of lamb: 600 g saddle of lamb, boned, ready to cook Salt Pepper For the vegetables: 1 tbsp. sunflower oil 1 onion | diced 300 g tomatoes | chopped into quarters 1 clove of garlic | diced 200 g haricot beans, cooked 100 ml dry white wine 1 tsp. lemon juice 100 g cream Sweet paprika 2 tbsp. fresh mint | chopped into strips Salt Pepper For frying: 20 g clarified butter Accessories: Flat, heat-proof plate Preparation Pre-heat the plate in the drawer on a setting of 4 bar segments for 15 minutes. Rest the saddle of lamb at room temperature. Place the saddle of lamb on the plate in the drawer and cook. Heat the sunflower oil in a pan, fry the onion, add the tomatoes and clove of garlic, fry and also warm the beans. Add the white wine, lemon juice and cream and season with paprika, fresh mint, salt and pepper to taste. Remove the saddle of lamb from the drawer and season with salt. Heat the clarified butter in a pan and sear the saddle of lamb on a high heat for approx. 2 minutes on each side. Finally, season with pepper. Warming drawer settings  Core temperature: 55–60 °C Duration: 95–110 minutes