Lamb with Beans and Carrots in Cream Sauce
Main Dishes • World
Description
ENJOY YOUR MEAL!!!
Ingredients
- Rack of Lamb 0 lbs
- Carrot 5 oz
- Cilantro to taste
- Chinese green beans 5 oz
- Meyer Lemon Juice 1 tablespoon
- Butter 2 tablespoons
- Wheat Flour 2 tablespoons
- Milk 1 cup
- Salt to taste
- Ground Black Pepper to taste
- Garlic 4 cloves
- Olive Oil 2 teaspoons
Step-by-Step Guide
Step 1
Cut the bone-in lamb into individual 'chops', trimming excess fat. Rub each piece with a mixture of salt and ground black pepper, and let sit for 5 minutes.
Step 2
Place the green beans and peeled young carrots in boiling, slightly salted water. Cook for about 5 minutes, then drain the water.
Step 3
For the sauce, chop the cilantro leaves, 4 cloves of garlic, ground black pepper, lemon juice, and salt, and mix thoroughly (it’s best to grind this mixture in a mortar). Add 2 teaspoons of olive oil and mix well.
Step 4
Place the lamb in a preheated skillet greased with vegetable oil. Sear on high heat on both sides. Then transfer the lamb to a plate, cover with a towel, and let it rest for 10 minutes to allow the meat to become tender.
Step 5
In a clean skillet, add 2 tablespoons of butter and melt over low heat. Then sprinkle in 2 tablespoons of flour and stir to eliminate lumps. When the flour turns golden, pour in 1 cup of milk, lightly salt, and mix well. Add the beans and carrots to the resulting mixture and stir gently.
Step 6
Season the rested lamb with the herb and spice sauce. Serve the vegetables in cream sauce alongside.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!