Brandenburg lamb is diced lamb with onions served with green beans and potatoes.
- 1-3/4 lbs fresh lamb
- 2 medium onions
- 1/2 cup red wine
- salt and pepper
- 2 cups broth
- 1-1/8 lb green beans
- 7/8 lb potatoes
- fresh summer savory for garnish
Dice lamb into even cubes and slice onions. Heat concentrated butter in a pot and then roast gently the fresh lamb in it. Extinguish it with red wine. Add onions and spices. After that, infuse it with the broth. Cover up the pot and braise it for one hour over medium heat.
Clean beans and slice them. Peel and dice the potatoes. 20 minutes before the meat has reached desired tenderness, add the sliced beans and diced potatoes to the pot. Serve with savory.