A bean recipe for every taste:
Preparation (about 50 min):
Clean, make, peel and halve or quarter the potatoes. Crush peppercorns a little with juniper berries, star anise and chili flakes in a mortar. Pluck a few rosemary needles from the branches, cut them off and mix them with the aromatics in the mortar.
Season lamb salmon with salt and pepper, sear briefly on both sides in hot olive oil, place on rosemary sprigs. Sprinkle aromatics well over saddle of lamb and cook in heated oven at 100 to 110 °C for eight to ten minutes until pink.
Saute onions until translucent*, add diced peppers and garlic, add bean seeds and diced tomatoes, stir in pureed peeled tomatoes and season with salt and pepper.
Roast potatoes in hot olive oil until golden brown on all sides, season with salt and pepper. Arrange bean-tomato ragout as a bed in a deep dish, add potatoes all around, slice saddle of lamb diagonally, place on top and garnish with rosemary.
(*= sauté a little, fry briefly – remark of the creator of the recipe)