Lamb chops with bean puree
A tasty Dutch recipe. The main course contains the following ingredients: meat, white beans, vegetable stock tablet, leek slices, salt and freshly ground pepper, lamb chops (a 75 g), butter, apple-pear syrup and nutmeg.
(Be sure to soak beans overnight in a bowl with cold water.) Boil beans with plenty of water and bouillon tablet and boil for about 1 hour.
Meanwhile, clean leek, wash and cut into rings.
Add the leek with salt and pepper to beans and boil for another 15 minutes.
Meanwhile, sprinkle with salt and pepper.
Heat 2 tablespoons of butter in pan and brown them in approx.
8 minutes brown and roast on the inside, half-turn.
Take chops out of pan and keep warm under aluminum foil.
Syrup with 2 tablespoons of water to add remaining cooking fat in pan.
Bake stir - frying processes and heat until gravy has slightly thickened.
Drain the beans and crush with the rest of butter until coarse puree.
Season with salt, pepper and nutmeg.
Mix beans on four plates, put chops on them, drip gravy around them..
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