Pisttachio-crusted rack of lamb with a duo of peas and beans in lemon confit

By Agneau Presto

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Pisttachio-crusted rack of lamb with a duo of peas and beans in lemon confit

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Ingredients

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
butter
Salt and pepper
new mint leaves
green raffia

Details

servings 2
Level of difficulty Easy
Preparation time 20mins
Cooking time 25mins
Cost Average budget

Preparation

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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!