Main dish: „sheepy“ beans Wellington

Assessment

Remove the bones from the gigot of a lamb. Sear the bones in a pan together with onions and garlic. Douse with stock and red wine. Season to taste with salt and pepper and cook with the lamb for about 1 hour. Clean and wash the beans and cook in slightly salted water.

Form a stuffing from sour cream, small pieces of onions, garlic, corn, some cooked beans, salt and pepper. Coat the lamb with the stuffing and form a roll. Sear the lamb roll from every side. Deglaze with stock and red wine. Add fresh twigs of rosemary and thyme to the lamb and braise for 1.5 hours. In between add the stock from the bones.

Wash, peel and cook the potatoes. Fry the beans together with small pieces of onions in a pan Remove the lamb from the pan and filter the stock. Thicken the stock with starch and season to taste.

Decorate beans, potatoes and the lamb on a plate. Place the remaining stuffing on top of the meat.