Saddle of Lamb Under Pine Nut Crust on Thyme Jus with Bean Ragout

A bean recipe for every taste:

Blanch the broad bean seeds and rinse in cold water.

Squeeze the bean seeds out of the skin. Rinse snap beans, trim ends and pull off strings blanch, quench. Rinse bush beans, trim ends, blanch, quench.

Skin tomatoes, remove seeds and cut into eighths.

In a frying pan, sauté diced shallots in olive oil until translucent. Add the beans and savory, season with salt and black pepper from the mill. Finally, add the tomatoes.

Rinse the potatoes well and make. Peel as desired, roast gently in olive oil over medium heat with rosemary, add garlic slices towards the end. Season with salt and pepper.

Season lamb with salt and season with pepper, roast in olive oil until pink. Spread olive paste thinly on one side at a time, press into a mixture of chopped pine nuts and freshly grated toast. Briefly gratinate in oven with this side facing up. Bring lamb jus to a boil with thyme, perhaps reducing. Then strain through a sieve. Season with cayenne pepper and white pepper.

Drink: Pinot Noir Weissherbst.

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