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Stephanie Land
Rack of lamb with broad beans
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).
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Ingredients
Directions
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Clean the forest onions and cut into thin rings.
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Pick herb leaves from stalks and finely chop.
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Peel and squeeze garlic.
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Rub lamb with garlic and sprinkle with salt and pepper.
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Heat half of oil in frying pan, sprinkle with salt and pepper and bake in rosé for about 25 minutes, turning occasionally.
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Meanwhile, heat in large frying pan or wok residue of oil.
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Fry the forest onions for about 1 minute.
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Add green beans and half of herbs and stir-fry for about 1 minute.
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Then crumble the bouillon cube on top and add approx.
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2 dl of water.
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Bring the bean mixture to the boil and then cook on a low heat for about 10 minutes.
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Meanwhile, loosen cornstarch with 2 tablespoons of cooking water and mix with yoghurt.
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Pour the maize mixture into the mixture with stirring while stirring.
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Split lamb tracks and divide them over four plates.
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Pepper and salt to taste to add beans and just before serving sprinkle with the rest of herbs..
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Nutrition
425Calories
Sodium41% DV990mg
Fat46% DV30g
Protein62% DV31g
Carbs3% DV9g
Fiber28% DV7g
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