Lamb with Savory Pudding
Veröffentlicht am: Thursday, 18 April 2013 21:28:00.
We nicknamed this dish "princess pudding", which sounds pretentious for something made from beans. But green beans are known as "princess beans" in Germany, and this English pudding made with princess beans is special enough to set before royalty. The mint sauce adds a nice fresh touch. English food can be better than its reputation - although the rest of the world is still wondering why the British don't use garlic to season lamb!
Lamb with Princess Pudding to serve 4
Lamb
| 1.3 kg | leg of lamb with bone |
| 200 ml | red wine |
| 4 | cloves of garlic |
| 2 | onions |
Pudding
| 800 g | green beans |
| 200 ml | cream |
| 75 g | almond flour |
| 75 g | gluten |
| 2 | eggs |
| 1 bunch | peppermint |
| 100 ml | olive oil |
| 2 EL | balsamic vinegar |
| 2 EL | Sukrin |
| 25 g | low-carb bread crumbs |
| 25 g | butter |
Start by salting the lamb well on all sides (2 TL salt). Cut 2 garlic cloves into little wedges. Using a knife with a sharp point, make deep evenly-spaced cuts in the leg of lamb and then insert a wedge of garlic into each cut. Place the lamb in a roasting pan with oil and sear it on all sides. Pour the red wine over the lamb. Coarsely chop the onions and remaining garlic and add them to the lamb. Cover the roasting pan and bake in the oven at 120° C for 90 minutes.
Now we can turn to the pudding. Chop the green beans and boil them for 15 minutes with 1 TL salt and savory. Drain them and let them dry thoroughly over the hot pot. Mix 2 eggs, cream, 1/2 TL salt, and plenty of nutmeg. Add the cool drained beans and puree the mixture. Stir in almond flour and gluten. Grease an suitable baking dish (oven-safe, with a capacity of about 1.3 liters, tapered and with high edges; I have an authentic pudding mold from my trip to England) and sprinkle it with bread crumbs. I save and dry the heels of our low-carb bread loaves so that I have bread crumbs on hand all the time.
When the lamb has been in the oven for 90 minutes, put the pudding in the oven and let everything bake at 200° C for 30 minutes. We'll use this time to make our peppermint sauce. Puree the peppermint leaves with oil, vinegar, and Sukrin, then salt and pepper to taste.
When the lamb is ready, strain the gravy from the roasting pan and thicken it with guar gum. The gravy will be a gorgeous shade of dark red from the wine. Overturn the pudding pan to get the pudding out and then pour the mint sauce over it. This meal is both delicious and visually appealing - a feast worthy of a princess. If you've invited Kate Middleton over for dinner, it's perfect!
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