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🍽️ Tender lamb rack with beet soufflé and beans

514 kcal · 30 min · 4 servings

Ingredients

• 1 Lamb rack (with long ribs, approx. 800 g, cut in half by the butcher, without backbone)
• 1 tbsp mustard
• 4 tbsp olive oil
• salt
• pepper (from the mill)
• 100 g green beans
• 100 g broad beans (frozen)
• 50 g black beans (from the can)
• 2 tbsp ghee
• 2 pre-cooked beetroot
• 2 tbsp lemon juice
• 0.5 l beetroot juice (from the jar)
• 2 shallots
• 1 tbsp oil
• 4 eggs
• salt
• pepper
• fat (for the mold)

Instructions

1. 1. Wash the beans thoroughly.
2. 2. Trim the ends of the beans.
3. 3. Bring salted water to a boil.
4. 4. Add the beans to the boiling water.
5. 5. Blanch the beans in the boiling water for 8 minutes.
6. 6. Cook broad beans according to the package instructions.
7. 7. Cook black beans for 20 minutes.
8. 8. Drain the black beans.
9. 9. Remove the rind from the meat.
10. 10. Scrape the ribs clean.
11. 11. Rub the meat with pepper.
12. 12. Preheat the oven to 200 degrees.
13. 13. Heat oil in a casserole dish.
14. 14. Sear the lamb rack in hot oil on all sides.
15. 15. Season the meat with salt.
16. 16. Place the meat in the preheated oven.
17. 17. Roast the lamb for about 10 minutes.
18. 18. Remove the meat from the oven.
19. 19. Spread mustard over the meat.
20. 20. Increase the oven temperature to 220 degrees.
21. 21. Finish roasting the meat for another 10 minutes.
22. 22. Cover the finished lamb rack with foil.
23. 23. Let the meat rest briefly.
24. 24. Roughly chop the beetroot.
25. 25. Cook the beetroot with the juice and lemon juice for 4 minutes.
26. 26. Peel the shallots.
27. 27. Finely chop the shallots.
28. 28. Heat oil in a pan.
29. 29. Sauté the shallots in the pan.
30. 30. Drain the soft-cooked beetroot.
31. 31. Mash the beetroot roughly.
32. 32. Mix the shallots into the beetroot.
33. 33. Let the mixture cool down.
34. 34. Stir the egg yolk into the mixture.
35. 35. Beat the egg whites until stiff.
36. 36. Gently fold the egg whites into the mixture.
37. 37. Grease the molds.
38. 38. Fill the mixture into the molds.
39. 39. Bake the soufflés in the oven at 200 degrees for 30 minutes.
40. 40. Remove the foil from the lamb rack.
41. 41. Slice the lamb.
42. 42. Arrange the beans on plates.
43. 43. Add the broad beans.
44. 44. Add the black beans.
45. 45. Sprinkle the dish with the remaining rosemary.
46. 46. Place the lamb slices on the beans.
47. 47. Serve the beet soufflé alongside.

Nutrition per serving

• kcal: 514
• Protein: 27 g · Fett/Fat: 36 g · Carbs: 21 g