Lamb Carreé with Duchess Potatoes, with Green Beans Wrapped in Bacon

Marinate the lamb carreè in olive oil, sprigs of thyme, salt and pepper for several hours. Then heat some oil in a pan and fry the meat briefly on both sides. Then put the meat in the oven and fry for about 15 minutes at 120 ° C. The core temperature should be around 60 ° C so that it stays nice and pink and juicy.

Roast the lamb bones in the hot oil. Add the vegetables, continue roasting. Then add the tomato paste and pour a strong red wine (ideally the same one that is then served with the meal) and let it boil down. Pour in the meat broth and continue to cook slowly for about 2 hours. Add the spices towards the end of the boil. Then strain the sauce, season with salt and pepper and drizzle it over the rack of lamb just before serving.

Stir the still hot, strained potatoes with the egg yolk, butter, nutmeg, some grappa Pinot Noir and salt until smooth. Using a piping bag with a star opening, squirt the mixture onto a buttered baking sheet, brush with the beaten egg and bake for about 15 minutes at 180 °.

Wash the beans and remove the ends. Then cook in salted water for about 15 minutes, then rinse with cold water so that the green color remains. Melt approx. 1 tbsp butter in a pan and briefly steam the bacon slices in it. Remove the bacon and briefly toss the beans in it. Then roll the beans in slices of bacon and keep them warm in the oven.