Yield: 1 servings
|4 \N||Lamb rumps|
|1 teaspoon||Celery salt|
|1 teaspoon||Garlic pepper|
|1 teaspoon||Cracked pepper|
|2 tablespoons||Extra virgin olive oil|
|2 \N||Sliced onions|
|150 grams||French green beans|
|1 pinch||Dried tarragon|
|\N \N||Salt & Pepper to season|
FRENCH BEAN SALAD
Combine the paprika, celery salt, garlic pepper, cracked pepper and olive oil in a shallow bowl.
Place the meat in the marinade and ensure it is well coated. Refrigerate the meat in the marinade for about two hours.
Place the lamb and marinade in a hot frying pan and quickly seal the meat.
Place the meat in a roasting pan and roast in the oven at 180 C for 15-18 minutes.
Leave to rest while you make the salad.
French Bean Salad:
Slice the onion and caramelise in the melted butter in a frying pan.
Meanwhile bring the beans to the boil.
Drain and refresh in iced water.
Add the beans to the onions together with a pinch of tarragon and salt and pepper.
Place bean salad on a plate, lay the lamb rump on top and serve with Sweet Tomato and Bell Pepper Chutney. Converted by MC_Buster.
Converted by MM_Buster v2.0l.