Rack of lamb, spring vegetables from David Polin

Europe 1 12:41 p.m., May 29, 2022

For 4 people.

:

8 lamb chops 

200g fresh peas 

300g beans 

1 head of green broccoli 

200g green asparagus 

½ bunch carrot tops 

1 head of fresh garlic

2 sprigs of thyme

2 sprigs of rosemary 

200g spinach 

Olive oil 

Espelette Pepper 

Butter 

In a dish, cover the chops with olive oil and arrange a sprig of rosemary and thyme and the Espelette pepper.

Leave to marinate for 2 hours.

Shell the peas and stem the green beans.

In a large pot of boiling water, cook the peas and asparagus for 1 min.

Refresh them in ice cold water.

Cook the green beans for 6 minutes and cool them.

Detach the broccoli tops and cook for 1 min, cool them.

Do the same with the peeled and whole carrots.

Reserve all the vegetables.

Brown the drained chops in a very hot skillet, 2 to 5 minutes on each side (depending on the desired doneness).

Drop the spinach in a very hot pan with a good knob of butter.

Stir them for 30 seconds and, off the heat, sprinkle with fleur de sel.

Mince the garlic and brown it in a large sauté pan with 3 tbsp.

tablespoon olive oil.

Add the carrots, green beans, peas and asparagus and sauté for 2 to 3 minutes with the sprigs of thyme and rosemary.

Off the heat, arrange the chops on the vegetables, add the spinach and serve.