Lamb Chops Gratinated with Goat Cheese on Creamy Bacon Beans

Lamb chops: Season the chops prepared by the butcher ready for cooking with pepper, mix with the garlic, herbs and olive oil and marinate a little bit.

Heat the olive oil of the marinade in a frying pan. Sear the lamb chops briefly on both sides with the herbs of the marinade, season with salt and pepper and place on a tray lined with aluminum foil. Cut the goat cheese into slices and place on top of the chops. Meanwhile, bake under the oven broiler until a golden crust appears.

Creamy bacon beans: Rinse beans, chop ends, cut in half and blanch in plenty of salted water with baking soda. Quench in iced water. Peel and core the pears and cut into wedges. Sauté shallots and garlic in clarified butter. Extinguish with the white wine, fill up with the clear soup and bring to the boil once. Add the whipping cream, season with salt and pepper and cook repeatedly until a creamy consistency. Add the pear wedges and bring to the boil once. Add the beans.

Cut the tomatoes into quarters, remove the seeds and add to the ragout with the savory, parsley and whipped cream. Season to taste with salt and freshly ground pepper. Roast the bacon slices in a frying pan until crispy. Arrange the bean ragout on plates, place the lamb chops on top.

Garnish each with a slice of bacon and chervil.

Our tip: Use a bacon with e

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