Poached Saddle of Lamb with Green Beans

For the poached rack of lamb, cut the meat into 4 portion pieces. Rub with mustard, salt and pepper. Cut the spring onions into diagonal pieces and halve the peppers, removing the stalks, seeds and white membranes. Cut into strips.

Heat olive oil in a large skillet and brown lamb with halved garlic cloves on all sides. Remove.

Sauté onions and peppers in drippings, adding more olive oil if necessary.

Place 4 large pieces of aluminum foil on a work surface and spread the vegetables on top. Sprinkle with chopped thyme and rosemary and place one piece of meat on each. Wrap well.

Place the packets in lightly simmering salted water and poach for 8 minutes (cook just below boiling point). Remove the packets and let them rest wrapped for another 5 minutes.

Wash the runner beans, cut away the tips and cut once. Bring salted water with a pinch of baking soda and savory to a boil and cook the green beans in it until soft – they should still have some bite. Strain and rinse with cold water.

Heat soup with whipping cream in a pot and season with cumin, salt and pepper. Let it boil down a little. Stir flour with a little cold water and thicken the sauce with it. Add the green beans to the sauce and stir.

Unwrap the poached saddle of lamb and arrange with the vegetables on preheated plates. Serve with the green beans.

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