Pink Roasted Lamb Cubes with Beans and Mint

A bean recipe for every taste:

Cut the lamb into cubes of about 2 cm, fry in a frying pan with 1 tbsp olive oil for about Five minutes until golden brown and season with pepper and salt. Cover with a lid and put the frying pan aside.

Cut the beans into 4 cm long pieces. Remove the skin from the shallots, chop them finely and sauté them in a saucepan with olive oil.

First add the broad beans to the saucepan and after about three minutes add the rest of the beans. Cover the beans on the spot with clear soup so that they do not take color and make without lid, swirling vigorously.

Chop the savory and add it after about 10 minutes. When the clear soup has reduced by two thirds, thicken the beans with a small amount of cornstarch (about 1/2 tsp.) mixed in water.

Heat the meat briefly and also thicken the stock with a small amount of cornstarch so that the sauce adheres almost completely to the meat.

Rinse and dry the mint and chop it finely. Just before serving, add the mint to the meat and fold a little whipped cream into the beans.

Serve:

Evenly distribute the beans on the plate and arrange the meat in the center.

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