Mediterranean Lamb from the Wok

Recipe for spicy-tender and hot lamb medaillons with green beans and potatoes

This combination of sautéed potatoes, green beans and lamb has Mediterranean roots. The oregano and Turkish paprika paste give the dish a southern character. Cooking in the wok makes it quick and the meat still stays nice and tender.

Ingredients (serves 2):

250 g deboned rack of lamb
200 g fresh green beans
6 potatoes
1 onion
3 dried American red chillies
1 stalk of celery
2 cloves of garlic
100 ml red wine
1 tbsp paprika paste (e.g. from the Turkish grocery shop)
olive oil
Mexican oregano
salt, pepper

Directions:

Peel and quarter the potatoes, clean the beans, cut them into 3 cm pieces and cook together with the potatoes for approx. 10 min in salted water.
Soak the American red chillies in hot water for 10 min.
In the meantime, finely dice the onion. Clean the celery and garlic and slice finely.

Then fry the lamb in a wok or a deep cooking pan with a little olive oil, add the diced onion, potato quarters and the beans and fry lightly until they are slightly browned. Then deglaze with red wine, add the garlic, chillies and paprika paste, season with salt, pepper and oregano and simmer on a low heat for about 5 minutes.

Serve with fresh baguette and the remaining red wine.