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Try this rack of Lamb served with Edamame beans, bell pepper dressing, home made black olive paste and Parmesan biscuit.
Bring to boil 4L of water with the rosemary and salt. Blanch the edamame beans for 1 minute and puree in a blender with the chicken stock.
Strain through a sieve and set aside.
In a blender, puree the red chillis and bell peppers with the olive oil and set aside.
Blend the black olives, garlic, pinenuts and basil.
Sear the lamb rack on each side and baked in the oven at 180C for 20 minutes.
Set the baked lamb aside for 5 minutes before baking.
On a greaseproof paper, shape the grated parmesan into six oval tuiles. Bake at 180C for 3-4 minutes.
To serve decorate the bottom of the plate with half edamame puree and half bell pepper puree.
Divide the rack into 2 with 4 ribs on each.
Place the halfed rack on top of the puree.
Add a spoon of black olive paste and finish with the baked parmesan tuile.
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