Lamb covered wild garlic mashed potatoes and sausage bean braised meat


Difficulty                 Difficult ðŸ’ª

 Ready

Baking Time 

Resting Time 

 90 minute

12 minute 

480 minute 

 
Ingredients
Number of people:                               6
1¼ kg                                                Lamb chops
200 g                                                Wild garlic
1 kg                                                Floury potato
150 g                                                White beans
100 g                                                Pepperoni
30 g                                                Pine nuts
50 ml                                                Sunflower seed oil
30 g                                                Parmesan cheese
2                                                        tomato
150 g                                                Kenya green beans
150 g                                                Pea Horn
1                                                        shallot
20 grams                                        Thyme (divided)
500 ml                                                Whole milk
250 g                                                Butter (divided)
3 petals                                                garlic
                                                               Sunflower oil (for frying)
                                                               nutmeg
                                                               salt
                                                               pepper

Appliance
pot-Colander-Knife-Chopping board-Vegetable peeler-Potato masher or potato masher-Cauldron-Food processor-Frying pan-Bowl with ice bath-Fillet knife-oven-Oven rack-Small pot-Agitator

Nutrition per serving

Calories

Protein 

Fat 

Carbohydrate 

 988

61 g 

55 g 

52 g 

 
Cooking steps 1/10


  • 150 g  white beans-salt
  • pot-Colander
  • Soak white beans in cold water overnight, then dry.  Place the light brine in the pan and heat.  Put the white beans in the pot and cook at medium temperature for about 50-60 minutes until the white beans soften and begin to burst.  Set aside.

Cooking steps 2/10


  • 1 kg  floury potatoes-salt
  • Knife-Chopping board-Vegetable peeler-Potato masher or potato masher-Cauldron
  • Peel the potatoes then cut them into small pieces. Put in brine and heat at medium temperature for about 20-25 minutes until the potatoes are tender. Remove and dry, then crush it with a potato masher. Set aside.

Cooking steps 3/10


  • 30 g  pine nuts-50 ml  sunflower oil-30 g  Parmesan cheese-200 g  wild garlic-salt-pepper
  • Food processor-Frying pan
  • When cooking potatoes, prepare wild garlic sauce. In a clean frying pan, bake pine nuts on medium-high heat for about 2-3 minutes. Add sunflower oil, pine nuts and Parmesan cheese to a food processor and mix thoroughly. Chop the wild garlic and add it to the food processor. Keep stirring until the mixture is soft. If needed, you can add a little more sunflower oil until the pesto becomes creamy. Season with salt and pepper. Set aside.

Cooking steps 4/10


  • 2  tomatoes-150 g  Kenyan green beans-150 g  peas-salt
  • Bowl with ice bath-Colander-Cauldron
  • Remove the tomato stems with a knife and slice the tomatoes horizontally from the other side. Remove the ends of Kenyan green beans and green peas. Next, cut the green beans and green peas into easy-to-enter pieces.  Boil the water in a large pot and add salt. Put the tomatoes in boiling water and blanched for 3-5 seconds. Remove from the ice bath, then dry. Repeat the above steps for string beans and pea carob, and blanch each time for about 2-3 minutes. Then, place the ice bath from the funnel. Set aside.

Cooking steps 5/10


  • 1  shallot-100 g  pepperoni-10 g  thyme
  • Knife-Chopping board
  • Peel the tomatoes and cut them into small pieces. Core and cut into pieces. Peel the shallots and cut into small pieces. Chop the pepperoni. Remove half of the thyme leaf from the branch and chop.

Cooking steps 6/10


  • 1¼ kg  lamb chops-Sunflower oil (for frying)salt
  • Fillet knife-oven-Frying pan-Oven rack
  • Preheat the oven to 180°C / 355°F. Trim the lamb chops, making sure to remove all the fascia and unnecessary fat, in order to remove the bones. Add a little salt to taste. Heat sunflower oil in a medium-high heat frying pan and grill the lamb chops all over, about 1 minute on each side. Transfer to an oven rack and bake in the oven for about 10-12 minutes. Remove from the oven and set aside.

Cooking steps 7/10


  • Sunflower oil (for frying)-butter-salt-pepper
  • Make simple bean stew. Deep fry shallots and sausage slices in a frying pan over medium heat. White beans are dried. Add scalded pea carob and Kenya green beans to the pan and heat for about 2 minutes. Add tomatoes and chopped thyme and season with butter, salt and pepper. Continue to simmer over low heat and braise the meat to keep it hot.

Cooking steps 8/10


  • 500 ml  whole milk-200 g  butter-nutmeg-salt
  • Small pot-Agitator
  • To make mashed potatoes, first heat milk and some butter in a small saucepan and season with nutmeg and salt. Then slowly pour the milk mixture into the potatoes until it is creamy. Add wild garlic sauce and stir, turning on low heat to keep it warm.

Cooking steps 9/10


  • 50 g  butter-3 cloves  garlic-10 g  thyme
  • Small pot
  • Before filling the pan, prepare to pour butter. To get the pouring butter, heat the butter in a small pot at medium-low temperature until it melts. Add garlic and remaining thyme. Before filling, wrap the lamb chops with pouring butter.

Cooking steps 10/10


  • Knife-Chopping board
  • Place the mashed wild garlic mashed potatoes on a serving plate. Spread bean stew on top. Lamb slice top. Sprinkle a layer of pouring butter. Please enjoy the delicious food!