Mountain Lamb with Paprika-Beans-Vegetables and Young Garlic / Johanna Maier

A bean recipe for every taste:

Season the rack of lamb, brown well in hot fat, at 160 degrees for 8 min. Roast in the stove until pink. Then rest the meat in a warm place for 10 min, season and coat thinly with mustard and spice mixture. Lastly, coat with white bread crumbs and softened butter. Bake briefly over high top heat.

Young garlic:

Remove the skin from the garlic, put it in a saucepan with 1/2 liter of water and a quarter of a liter of milk to boil for 2 minutes, then quench and cool.

Repeat the process 3 times.

Bell pepper and bean vegetables:

Bean pods, red & yellow savory, paprika, salt, bell pepper, olive oil, a quarter of onion. Cut the beans and peppers into a desired shape, finely chop the onion and fry in hot oil, add the vegetables, roast, add a little chicken stock, season with salt, pepper and savory.

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