WHB #74: Potato hummus with beans and lamb chops
Becky from Key Lime and Coconut is hosting the Weekend Herb Blogging. Don't miss the recap on her site.
Like Kalyn I used tahini for my dish and rosemary, the only herb, that grows without any problems in my garden. As a child I didn't like rosemary, because they reminds me of fir needles, so do my sons. That's the reason I always chop the needles and the whole family is pleased.| -========= | REZKONV-Recipe - RezkonvSuite v1.4  |
| Title: | Potatoe-Hummus with lamb chops |
| Categories: | Main dish |
| Yield: | 4 Servings |
Ingredients
| 3 | cloves | Garlic | |
| 1 | kg | Potatoes, floury | |
| Salt, pepper | |||
| 450 | grams | Green beans, frozen | |
| 1 | Onions | ||
| 12 | Lamb chops,about 75 g each | ||
| 2 | sprigs | Rosemary | |
| 1-2 | teasp. | Butter | |
| 2 | tablesp. | Olive oil | |
| 4 | tablesp. | Sesame paste, Tahini, about 50 g | |
| 1 | teasp. | Lemon juice | |
| 2 | teasp. | Sesame, black and white |
Source
| LECKER, Kochen & Genießen, Januar/Februar 2007, p.15 |
| Edited *RK* 03/17/2007 by | |
| Ulrike Westphal |
Directions
1. Peel garlic and potatoes. Cut potatoes into chunks and cook with 2 cloves of garlic in salted water about 20 minutes. Knoblauch schälen.
2. Cook beans covered in 100 ml boiling and salted water about. 8 to 10 minutes. Peel onion and dice. Wash rosemary. Dice remaining garlic.
3. Heat butter in a saucpan and fry onion until soft and transparent. Drain beans and mix with onions. Keep warm.
4. Fry lamb chops for 2-3 minutes from both sides. Add rosemary and garlic and fry for a few minutes. Season lamb chops with salt and pepper.
5. Drain potatoes and mash. Stir in the tahini. Season with salt and lemon juice. Arrange with lamb chops and beans. Sprinkle with sesame.
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Tagged with:
Weekend Herb Blogging at Key Lime and Coconutfood and drink, Rezept, recipe, rosemary, Rosmarin, Bohnen, beans, hummus, Lamm, lamb, WHB
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Yum, tahini!