Larded with garlic lamb in Romanian

1.5 kg lamb (rump)

200 g green beans

50 g butter
Which oil to choose? we'll show

4 sweet pepper

1-2 heads of garlic

2-3 Art. l. red wine

1-2 Art. l. tomato paste

black olives

ground black pepper

salt

Meat clean, wash, rub with salt and pepper, thin knife to make an incision over the entire surface and lard cloves of garlic.

Butter fry the meat on all sides, then add a little water to extinguish until golden brown, basting periodically stand out Socko, inside the meat should be slightly pink.

Cut the piece of meat into slices, put on a warmed platter, place fried in butter with pepper, string beans (stewed in water) and black olives.

Sauce left over from cooking meat, season with tomato paste, wine, pepper and salt, add spices to taste before serving lamb larded with garlic Romanian poured the sauce.