Baked Rack of Lamb Australian Style with Mint Sauce

A bean recipe for every taste:

Preparation

Peel the potatoes and cut the pumpkin into potato-sized pieces Cut the beans into halves Peel the onions and cut the garlic into pieces, rinse and rub dry Boil about 2 liters of water in a bowl and season well with salt Boil the potatoes for about 5 minutes, fish them out with a skimmer and put them in a dish Shape the pumpkin in the boiling water and cook for about 3 minutes. min lightly, fish out with a skimmer and cool in cold water. Continue to lightly boil the salted water. Preparation

Preheat the oven to about 200-230 degrees C. Brush the baking tray with a little olive oil, place the onions and garlic on it and brush with a little olive oil as well, put it in the oven and bake for about 10-15 minutes. Season the lamb backs with salt and pepper from the mill, brush them with a little mustard and olive oil, put them on the baking tray and bake them for about 20 – half an hour. Preparation

Chop the mint without the stems together with the sugar and put it in a heat-resistant bowl, add 1 dl of boiling salted water and simmer for 5 minutes, add the vinegar, stir well and season with ground pepper.

In the meantime

Heat a little bit of olive oil in a pan, fry the potatoes and the pumpkin with the sprig of rosemary until golden brown, season with salt and ground pepper. Add the beans to the

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