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Minty Beans with Rack of Lamb

Written By Unknown on lundi 4 mars 2019 | mars 04, 2019


Minty Beans with Rack of Lamb

Minty Beans with Rack of Lamb and New Potato Caesar with Crayfish and Prästost Cheese
Minty Beans with Rack of Lamb and New Potato Caesar with Crayfish and Prästost Cheese

 

A warm bean salad with garlic, lemon, and mint adds a fresh new feeling to
lamb chops.

4 portions

approx. 2 lbs (1 kg) rack of lamb or regular lamb chops
olive oil
sea salt flakes
freshly ground pepper
2 cans large white beans (each 14 oz / 400 g)
2 garlic cloves, chopped
1 lemon, zest and juice
3 tbsp chopped fresh mint
1. Trim the meat and cut into chops. Rub with olive oil and grill the chops
over charcoal or on an indoor grill. Add salt and pepper to taste.
2. Rinse the beans and let drain. Fry the beans and garlic in olive oil for a
few minutes.
3. Mix in the lemon zest and juice. Add salt and pepper to taste and garnish
with mint leaves.



New Potato Caesar with Crayfish and Prästost

Cheese

Minty Beans with Rack of Lamb and New Potato Caesar with Crayfish and Prästost Cheese
Minty Beans with Rack of Lamb and New Potato Caesar with Crayfish and Prästost Cheese

Potato salad always tastes delicious. Here, I toss the freshly boiled new
potatoes in a creamy
Caesar dressing and top with crayfish, dill, and aged Prästost (Priest cheese;
available from IKEA and stores with a well-stocked international cheese
aisle). Shrimp, grilled chicken, smoked salmon, or other smoked fish are
excellent additions.
4 portions
1¾ lbs (800 g) freshly boiled new potatoes
1¾ lbs (800 g) crayfish tails
2 tbsp chopped dill
1 head romaine lettuce
approx. ¾ cup (200 ml) coarsely grated Prästost, Cheddar, or another
strong cheese
Dressing
1 egg
2 anchovy fillets
½ lemon, juice
½ tbsp Dijon mustard
½ tsp Worcestershire sauce
1 garlic clove, pressed
⅔ cup (150 ml) canola oil
¾ cup (200 ml) coarsely grated Prästost, Cheddar, or another strong cheese
½ tbsp chopped dill
sea salt flakes
freshly ground pepper
1. Begin with the dressing: Mix together all the ingredients with an
immersion blender, except for the cheese and dill. Fold in the cheese and
dill and add salt and pepper to taste.
2. The salad: Cut the potatoes into smaller pieces and mix with the
dressing. Mix the crayfish together with the dill.
3. Plate the romaine lettuce and distribute the potatoes over top. Garnish
with crayfish and grated cheese.

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