Rack of Lamb with Triplets and Vegetables

For the crust, first melt the butter. Dice toast bread and herbs and mix with other ingredients. Put everything together about 1 cm thick on cling film and allow to set in the freezer.

Rinse the lamb and pat dry. Then sear it in a pan, deglaze with wine and pour on the stock. Take out meat. Then place the set paste on the meat. Then place the meat on a deep baking sheet and pour the stock over it. Braise at 180 degrees air circulation for approx. 20 minutes. (Do not exceed the core temperature of 60 degrees) Cook the oven on the grill for 10 minutes. Then remove the meat and wrap it in aluminum foil and let it rest for 10 minutes.

Wash the triplets and carefully cut them into slices, do not cut them all the way through. Heat the butter in a saucepan and add a little oil and rosemary. Put the potatoes in an oven dish and drizzle the butter mixture over them. Cook in the oven at approx. 180 fan speed for 45 minutes.

Wash the beans, cook them al dente and soak in ice water. Wrap in bacon and fry until crispy in a pan. Finally, season with coarse pepper and salt.

Wash the honey tomatoes and pat dry! Cut a cross on the handle. Heat the butter in the pan, fry the garlic, now add the tomatoes and when they are almost ready toss the basil again!