Bush Beans with Lamb Chops and Roast Potatoes

A bean recipe for every taste:

First make the cooked, peeled potatoes. For the sauce, put the brown stock in a saucepan with the red wine. Add rosemary and the crushed garlic clove and cook until the mixture is reduced by half.

Clean the beans, boil them and then briefly quench them in very cold water or iced water.

Cut the cooked, peeled potatoes into slices and cut an onion into rings. Fry both in a little bit of butter, season with salt and freshly ground pepper. Keep the fried potatoes warm.

Season the chops with salt, season with pepper and fry until they have color.

For the beans, finely dice an onion and the bacon and sauté in butter. Add the beans and toss to coat. Season with the freshly chopped

marjoram, salt and pepper. Strain the sauce through a sieve.

Serve the bush beans with the chops, the sauce and the fried potatoes.

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