Simple: Thick Bean Puree with Lamb Chops

A bean recipe for every taste:

1. cut the crust from the ciabatta bread into small pieces, finely dice the bread. Heat 2 tbsp oil in a non-stick frying pan. Cut rosemary sprigs in half, sauté briefly, remove and drain on kitchen roll.

Toast the bread cubes in the oil over medium heat until crispy, turning frequently, season with a tiny bit of salt, add to the rosemary sprigs and drain in the same way.

2. shell the broad beans. Peel and finely dice onions and garlic. Heat 2 tbsp oil in a wide saucepan. Sauté onions and garlic in it over medium heat for 3 min until translucent. Add bean seeds and sauté for another 1 minute. Add vegetable stock. Cook the beans for 9-10 min over medium heat with the lid on, place in a food processor and grind. Season the bean puree with salt and pepper and keep it warm.

Rinse the tomatoes and remove the stalks. Cut tomatoes into narrow slices and spread evenly in a circle on 4 plates. Mix white wine vinegar and balsamic with 2 tbsp olive oil and drizzle on top of tomatoes, season with salt and season with pepper.

Heat the remaining oil in a frying pan. Roast the lamb chops at high temperature on both sides for 2-3 min, season with salt and pepper afterwards.

Spread the warm bean puree evenly over the tomatoes. Top each with 2 lamb chops, sprinkle with ciabatta croutons, garnish with the roasted rosemary.

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