Roasted french rack with bok choy dolmades

12 Loosen and wash green leaves of pakseo; white stems are not used. Bring water to a boil in the pan. Cook the pakos leaves about 2 minutes until they are supple. Drain well over the edge of the colander. Chop mince and fresh mint. Squeeze out half of lime, cut another half into 4 thin slices. Chop the shallots and chop very finely. Grease the baking dish. Heat 1 tablespoon of oil in pan. 2/3 Bake part of shallots for about 1 minute. Stir in the rice and fry approx. 2 minutes. Stir in 1 tablespoon of tomato paste and 125 ml of beef stock and let evaporate in medium heat for about 5 minutes. Fry dill, mint, 2 tablespoons of oil and lime juice by stirring rice. Season with salt and pepper. Sprinkle pastry leaves and spoon rice in the middle of each leaf. Folding the sides of leaves over the filling, and rolling up the pako leaves into nice rolls. Place packet rolls close together in a small baking dish. (Store in a refrigerator until used.) Finely chop olives. In the saucepan rest of the shallots, dl the long distance, wine and laurel over high heat until approx. 1 dl is left. Remove bay leaf.

Preheat the oven to 175 ºC or gas oven 3. Pour the remainder of the fond and approx. 125 ml of water over the cooking soda. Cook the Paksoi dolmades in the oven for about 45 minutes in the oven (add a little more water if necessary). Sprinkle the lamb racks with pepper after about 25 minutes. Heat 2 tablespoons of oil and butter in frying pan. Rack of lamb in about 5 minutes around brown boxes. Place the meat in the roasting pan and slide the oven at the top. Rack of lamb in a further 10 to 15 minutes of rosé baking. Preheat four large plates. Heat sauce to hand warm. Stir in olives, 1 teaspoon of tomato paste and honey. Beat 4 tablespoons of oil from the heat. Halve lamb racks and place on four plates. Create sauce over it. Put Pakosoi dolmades next to it. Garnish with slices of lime. Delicious with baked vine tomatoes.