WHB #74: Potato hummus with beans and lamb chops

Rosemary

Becky from Key Lime and Coconut is hosting the Weekend Herb Blogging. Don’t miss the recap on her site.

Rosemary 004Like Kalyn I used tahini for my dish and rosemary, the only herb, that grows without any problems in my garden. As a child I didn’t like rosemary, because they reminds me of fir needles, so do my sons. That’s the reason I always chop the needles and the whole family is pleased.

-========= REZKONV-Recipe – RezkonvSuite v1.4 Button German
Title: Potatoe-Hummus with lamb chops
Categories: Main dish
Yield: 4 Servings

Potato hummus with beans and lamb chops

Ingredients

3 cloves   Garlic
1 kg   Potatoes, floury
      Salt, pepper
450 grams   Green beans, frozen
1     Onions
12     Lamb chops,about 75 g each
2 sprigs   Rosemary
1-2 teasp.   Butter
2 tablesp.   Olive oil
4 tablesp.   Sesame paste, Tahini, about 50 g
1 teasp.   Lemon juice
2 teasp.   Sesame, black and white

Source

  LECKER, Kochen & Genießen, Januar/Februar 2007, p.15
  Edited *RK* 03/17/2007 by
  Ulrike Westphal

Directions

1. Peel garlic and potatoes. Cut potatoes into chunks and cook with 2 cloves of garlic in salted water about 20 minutes. Knoblauch schälen.

2. Cook beans covered in 100 ml boiling and salted water about. 8 to 10 minutes. Peel onion and dice. Wash rosemary. Dice remaining garlic.

3. Heat butter in a saucpan and fry onion until soft and transparent. Drain beans and mix with onions. Keep warm.

4. Fry lamb chops for 2-3 minutes from both sides. Add rosemary and garlic and fry for a few minutes. Season lamb chops with salt and pepper.

5. Drain potatoes and mash. Stir in the tahini. Season with salt and lemon juice. Arrange with lamb chops and beans. Sprinkle with sesame.

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4 thoughts on “WHB #74: Potato hummus with beans and lamb chops

  1. Kalyn (Gast)

    Yum, tahini!
    Don’t you just love tahini? I’m already thinking of what to have it on next. You have a lot of my favorites here, especially lamb chops. Sounds like a great dinner.

    Antworten
  2. Helene (Gast)

    Hallo Ulrike,
    sieht prima aus, wie immer. Und, dass Du Rosmarin in das Label eingebaut hast, toll. Wie macht man das?
    Noch eine Frage, gibt es die Sesampaste im Supermarkt oder wo kann ich sie finden. Drei Rezepte mit ihr sind wirklich genug, um nich kribbelig zu machen.

    Antworten

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