Rack of lamb with summer beans

Wash white beans, put them in a bowl and soak them for 8 hours in plenty of water. Drain beans and rinse with cold water. Pour beans and shallots into pan, add 100 ml of fondue and so much water that beans are just below. Bring to the boil and boil gently in approx. 1 hour (can be done day in advance). To pack bones of lamb racks in aluminum foil (to prevent burning). Allow meat to reach room temperature in 1 hour. Limit the rest of the fond in the pan to half.

Cut string beans diagonally into 1 cm pieces. Cleaning snow peas. Pick green beans from pods and cut green beans from stiff, gray sheets (= double tops). Halve tomato, remove seeds and cut flesh into small cubes. Meanwhile bring to the boil in a large pan of water with salt. Fill the dish with ice-cold water and a few ice cubes.

Prepare the broad beans for 2-3 minutes, cook them with ice-cream scraps in a bowl in a bowl (= blanch). Cut beans and pods also blanch 1-2 minutes. Preheat the oven to 200 ° C. Place garlic, thyme, rosemary and 1 tbsp butter in baking tin (or baking dish). Put in oven and melt butter.

In the meantime heat 1 butter in frying pan and lamb racks on high fire in 2 min. Remove rack of lamb from pan, place in baking tin and turn into hot butter. Rack of lamb in approx. 8 min. From inside rosé bins, regular turning. Remove the meat from the oven, sprinkle with salt and pepper and let it rest for 2 minutes in aluminum foil. In the meantime, mix lentils, peas and all the beans with 1 tbsp butter in half of the medium and gently heat for 2 min. Create tomato cubes through and heat for 1 min. Mix the bean mixture over four hot plates, unpack the lamb rack and place on it. Rest of fond of dish around dish drip.