Rack of Lamb with Herb Sauce and Bean Pods

A bean recipe for every taste:

Skin the saddle of lamb and season with salt and pepper. In a large frying pan (with ovenproof handle) sear the saddle of lamb on all sides with olive oil and continue cooking in the oven at 200 degrees. Now remove the meat and keep warm. To the drippings add shallots and garlic form and sauté. Extinguish with red wine and lamb stock. Stir in half of the rosemary and thyme and boil the liquid by half, then season.

Clean the beans, blanch and drain. In a frying pan with butter, sauté the beans, mix in the savory and season with

season with salt, pepper and a touch of nutmeg. In a frying pan with a tiny bit of olive oil, brown the bread crumbs, season with salt and mix with remaining rosemary and thyme. Spread this amount on the rack of lamb and gratinate under the broiler to your liking.

Carve the rack of lamb, arrange it and pour the sauce around it.

Serve with the beans.

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