Rack of lamb with kritharaki and bacon beans

Ingredients for 4 servings:

• 1 kg rack of lamb
• 3 garlic cloves
• 2 sprigs of thyme
• 2 sprigs rosemary
• some olive oil
• 2 m.-sized onion(s)
• 2 m.-sized carrot(s)
• ½ m.-sized bell pepper(s), green
• 10 cocktail tomatoes
• 2 tsp tomato paste
• 200 ml red wine
• 400 ml vegetable stock
• 3 sprigs of thyme
• 350 g Kritharaki (rice-shaped noodles)
• 1 can of beans
• 100 g bacon
• 1 m.-sized onion(s)

Instructions

Working time approx. 45 minutes; Rest period approx. 1 day; Cooking/baking time approx. 30 minutes; Total time approx. 1 day 1 hour 15 minutes

First, marinate the rack of lamb in an oil with garlic, 2 sprigs of thyme, and 2 sprigs of rosemary. It’s best to vacuum seal the rack of lamb and let it marinate for 24 hours. It’s best to take the rack out of the refrigerator 2 hours before frying to allow it to warm to room temperature. Leave the skin on the onions and carrots alone, and roughly cut them into eighths. Roughly chop the peppers and halve the tomatoes. Sear the lamb on all sides and remove from the pan. First, sauté the onions and carrots with tomato paste, then add the peppers and tomatoes. Deglaze the vegetables with red wine, pour in the stock, and add the remaining 3 sprigs of thyme to the sauce. Then place the rack of lamb in the sauce and place in a preheated oven at 150°C (300°F). Turn the meat over after 10 minutes. In the meantime, cook the kritharaki in salted water as directed on the packaging. Sauté the bacon with the onions in a wok until translucent and slightly crispy. Strain the beans through a sieve, add them to the wok, and sauté briefly. After another 20 minutes, remove the rack from the oven, bringing the total oven time to 30 minutes. Strain the sauce through a sieve, reserving the liquid. Reduce the sauce until thickened. Place the rack on the oven door and let it rest for 2 minutes. Then slice and serve with the sauce, krithraki, and beans.