Rack of lamb with broad beans

Name: rack of lamb with broad beans
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 2 bunch onions; 15 g fresh parsley; 7 g fresh dill; 2 twigs fresh mint; 1 clove garlic; 2 lamb racks a 450 g; 450 g green beans frozen or 2 1/2 kg fresh broad beans; 4 el (olive oil; salt and pepper; 1 herbal stock cube; 1 tl cornstarch; 1,5 dl yogurt Greek or Bulgarian

A nice Mediterranean recipe. The main course contains the following ingredients: meat, spring onions, fresh parsley, fresh dill, mint, garlic, rack of lamb (a 450 g), broad beans (frozen or 2 1/2 kg fresh broad beans), (olive) oil, salt and pepper, herb stock cube, cornstarch and yogurt (Greek or Bulgarian).

Ingredients

Directions

Clean the forest onions and cut into thin rings.
Pick herb leaves from stalks and finely chop.
Peel and squeeze garlic.
Rub lamb with garlic and sprinkle with salt and pepper.
Heat half of oil in frying pan, sprinkle with salt and pepper and bake in rosé for about 25 minutes, turning occasionally.
Meanwhile, heat in large frying pan or wok residue of oil.
Fry the forest onions for about 1 minute.
Add green beans and half of herbs and stir-fry for about 1 minute.
Then crumble the bouillon cube on top and add approx.
2 dl of water.
Bring the bean mixture to the boil and then cook on a low heat for about 10 minutes.
Meanwhile, loosen cornstarch with 2 tablespoons of cooking water and mix with yoghurt.
Pour the maize mixture into the mixture with stirring while stirring.
Split lamb tracks and divide them over four plates.
Pepper and salt to taste to add beans and just before serving sprinkle with the rest of herbs..