Rack of Lamb with Bean Salad
Ingredients
- Ingredients
- 4 Rack of lamb (each about 200 grams)
- salt
- freshly ground peppers
- 5 Tbsps olive oil
- 1 bunch rosemary
- 1 bunch Sage
- ½ bunch Basil
- 2 garlic cloves (pressed)
- 500 grams white Beans (jarred)
- 1 bunch scallions
- 250 milliliters Vegetable broth
- 50 milliliters dry white wine
- 1 Tbsp White vinegar
- 1 Tbsp Szechuan pepper
- 5 centiliters Cognac
Preparation steps
Preheat the oven to 180°C (approximately 350°F) top and bottom heat. Rinse the racks of lamb, pat dry and season with pepper and sear on all sides in 1 tablespoon olive oil. Rinse the herbs and shake dry. Loosely wrap the racks of lamb with the herbs and the pressed garlic in aluminum foil and cook about 10-12 minutes in the oven until still pink. Rinse the beans and drain.
Rinse the scallions, wipe dry, cut diagonally into slices and sauté in 1 tablespoon olive oil. Deglaze with the vegetable broth and the wine, bring to a boil vigorously and add the beans. Season with salt, mix in the white wine vinegar and olive oil and let stand.
Remove the lamb from the aluminum foil and cut diagonally into slices. Arrange on the bean salad. Toast the Sichuan pepper in a dry small pot or a pan for about 1 minute. Remove from heat and let cool. Tilt the pan and carefully pour in the cognac and all the alcohol to burn off. Swirl the pan and place the flambéed pepper over the lamb. Serve warm.
Wrap the lamb from the aluminum foil and cut diagonally into slices. Arrange on the bean salad. easily Roast the Sichuan pepper in a small pot or a pan without adding fat for about 1 minute. Remove from heat and let cool. Keep the pan at an angle and carefully pour the cognac pepper into it and burn it. Swirl the pan again and distribute the flambéed pepper over the lamb.
