Rack of Lamb with Mediterranean Beans and Tompinambur, Black Salsify and Celery Puree

For the lamb and honey sauce, clean the vegetables and cut into large cubes or slices. Heat the olive oil in a pan with a high rim and fry the lamb bones on all sides. After a few minutes add the vegetables and roast them too. Pour about a liter of lamb stock and the wine into the pan and let everything boil until two thirds of the liquid has evaporated. Then pour in the rest of the lamb stock, maybe also add some wine, reduce the heat and let the stock simmer for at least an hour. Pour through a sieve and collect the bones and vegetables. Reduce the stock by half again until it has a creamy consistency. Season to taste with honey, salt and pepper.

Peel the vegetables and cook them in salted water. Boil the potatoes in parallel and let them cool slightly. Carefully remove a lid from the cooled potatoes and scoop out the potato with a teaspoon. Puree the cooked root vegetables and season with salt, pepper and nutmeg. Pour the finished puree into the hollowed out potatoes and cover with the detached lid.

Boil the beans in salted water until they are al dente and allow to cool in a sieve. Then the beans are portioned and each wrapped once with bacon and chives. Finally, the bean rolls are fried in a pan.

Remove sinews and skins from the rack of lamb. Heat the olive oil in a pan and fry the meat vigorously on all sides without seasoning. Remove the rack of lamb from the pan, season with pepper, salt and leave to cool. Pluck all herbs from the stems and chop very finely. Peel and press the garlic cloves. Put the Parmesan, breadcrumbs and butter in a bowl and knead well with the herbs and garlic until a firm and smooth mass is formed. Season with a pinch of salt and pepper.

Place the rack of lamb on a baking sheet and cook in the oven at 140 degrees for twenty minutes. Then the squares are taken out of the oven and coated with the herb crust. Back in the oven and bake again for about 8 - 9 minutes.