Rack of lamb with bean salad

Name: rack of lamb with bean salad
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: French
Ingredients: 2 tablespoons honey; 6 tablespoons olive oil; 6 lamb racks; 1 pot silver onion (340 g), drained; 2 bay leaves; 25 ml Red wine; 2 to grab haricots verts frozen), a 300 g; lemon pressed out; 4 tablespoons fresh parsley coarsely chopped; 2 looks flageolets (pale green beans, a 425 ml), drained

A tasty French recipe. The main course contains the following ingredients: meat, honey, olive oil, rack of lamb, silver onions ((340 g), drained), bay leaves, red wine, haricots verts (frozen), a 300 g), lemon (squeezed), fresh parsley (coarsely chopped ), flageolets (pale green beans, a 425 ml) and drained).

Ingredients

Kitchen Stuff

aluminium foil
baking dish, greased

Directions

Preheat the oven to 225 ° C.
Stir in the honey and salt and pepper with 2 tablespoons of olive oil and spread the rack of lamb.
Heat 1 tablespoon of oil in a pan and brown the meat on high heat.
Place the meat with baking liquid in an oven dish.
Add the silver onions, bay leaves and wine.
Put the dish in the oven for 15 minutes.
Boil the haricots for 2-3 minutes, rinse them in ice cold water.
Beat 3 tablespoons of olive oil with the lemon juice, parsley and salt and pepper to make a dressing and scoop all the beans through.
Remove the meat from the dish and let it rest under foil.
Stir the baking with 50 ml of boiling water and pour into a saucepan, boil for 3 minutes.
Cut the meat between the bones into slices (chops), divide them over six plates and pour the gravy with the onions.
Serve the bean salad next to it..