Pisttachio-crusted rack of lamb with a duo of peas and beans in lemon confit
By Agneau Presto
- 1 rack of lamb (4 ribs)
- 30g breadcrumbs
- 50g green pistachios
- A few sprigs of parsley
- 150g shelled peas
- 150g peeled broad beans
- 1/2 lemon confit
- 2 tbsp of olive oil
- Mint leaves
- balsamic vinegar
- Salt and pepper
- new mint leaves
- green raffia
Level of difficulty Easy
Preparation time 20mins
Cooking time 25mins
Cost Average budget
Beans and peas:
Rinse the lemon confit under cold water.
Boil a large volume of salt water, add the 1/2 lemon. Add the beans first, cook for 2 minutes, then add the peas. Cook about 3 minutes. Drain and plunge them into a large bowl of ice water. Drain again.
Just before serving, reheat the vegetables with a little butter, chopped mint, salt and pepper.
The rack of lamb:
Heat a pan with olive oil and brown the lamb on all sides very quickly. Allow to cool. Coarsely crush the green pistachios, parsley, bread crumbs and butter using a blender.
Preheat the oven to 180 ° C (gas mark 4). Cover the lamb with the pistachio crust, spreading evenly over the surface. Place in a baking dish and cook for about 15 minutes. Leave for 5 minutes before cutting it in two.
Divide up the vegetables in a small bowls, garnish with fresh mint. Place a bowl on each plate, place ½ a rack of lamb tied up with a piece of raffia.
Decorate the plate with a few drops of balsamic vinegar. Serve immediately!
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