White Bean Puree with Lamb Chops

Perhaps your new favorite bean dish:

Bean puree: soak the beans in enough water for one night. Peel and finely dice the garlic clove. Put the beans together with herbs, jerky, soaking water and garlic in a saucepan.

Add lemon zest and juice and soften over medium heat for about 30 to 40 minutes. For the puree, drain the softened beans, remove the herb sprigs and jerky, place the beans in a hand blender form and blend until fine. Add the olive oil slowly, maybe a little bit of bean cooking water. Then pass the puree through a fine sieve, season with salt, pepper and savory and keep warm.

Lamb chops: Season the lamb chops with salt and pepper and sear them on both sides in the olive oil with the herbs. Finally, add the butter and glaze. Serve the lamb chops with the white bean puree. Serve with paprika vegetables with kenya beans, shallots and garlic.

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