Ingredients
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2 cloves Garlic
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1 lb 5 oz (600 g) Lamb
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2 tablespoons Olive Oil
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2 organic Lime
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Salt
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For the Herb Butter
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1 cup soft Butter
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1 bunch mountain herbs (such as Watercress
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1 handful edible flowers (such as Stinging Nettle
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3 Shallots
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1 tablespoon Lemon
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ground Cumin
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Salt
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For the Mashed Beans
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14 oz (400 g) cooked Beans
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1 White Onions
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2–3 tablespoons Olive Oil
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ground Cumin
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4 sprigs Oregano
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freshly ground Salt
Directions
Steps
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1
Done
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Lightly crush the garlic; mix with the lamb steaks and olive oil in a bowl and marinate for at least 30 minutes. |
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2
Done
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In the meantime, prepare the herb butter: beat the butter until creamy. Pick the herb leaves from the stems and chop along with the flowers. Peel and dice the shallot. Melt 1 tablespoon creamy butter in a pan and sweat the shallots for 5 minutes with a pinch of salt over low heat, covered. Remove from heat and let cool. Puree together with the herbs, flowers, and lemon preserves in a mini food processor. Stir into the creamy butter and season with cumin and salt. Chill. |
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3
Done
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For the mashed beans, pour the beans into a sieve and rinse under cold water, then let drip dry. Peel and dice the onion. Heat the olive oil in a pan and sweat the onion. Add the beans and briefly sauté. Pour in ½ cup water and season with salt, pepper, and cumin then boil for 5 minutes. Pick the oregano from the stems and mash the beans in the pot with a fork. Transfer to a serving bowl and garnish with oregano; keep warm. |
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4
Done
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Wash the lime with hot water, cut in half, and slice into wedges. Skewer the lamb steaks and lime wedges: season with salt and place on a hot charcoal grill or in a grill pan. Cook on both sides for a total of 3–5 minutes. Serve with herb butter and mashed beans. |
