Ingredients:
- 2 racks of lamb 8 sides each
- 4 cl oil
- 1/2 carrot (for square)
- 1/2 large onion
- 10 cl of water
- Salt and pepper
- 400 g of carrots
- 400 g turnips
- 300 g of peas
- 300 g green beans
- 60 g of butter
- Salt and pepper


8 people
Come prepared time: 50 minutes
Cooking time: 30 minutes

Prepare the lamb.
Incise slightly thin skin that covers the square. Tie up.
Oil a roasting pan. Remove the square and oil them. Season.
Bake at 220 ° C (gas mark 7/8) for 10 minutes, then at 170 ° C (gas mark 5/6) for 10 minutes.
Remove the plate and wrap the squares of aluminum foil.
Keep warm plate and reserve.

Peel and wash the carrots and big onion. Cut them into rectangles.
Put the roasting pan over medium heat.
Degrease, add the carrot and onion and sweat over low heat.
Deglaze with white wine. Let reduce by half.
Place the bouquet garni and moisten with water. Boil down again in a few moments. Go to at chinoix season.

Prepare the vegetables. Peel and wash the carrots and turnips.
Cut them into small sticks.
Cook the vegetables separately four. Cool immediately in ice water and pat dry on paper towels.
Cut green beans.

Gently reheat vegetables in butter.
Cut two ribs per person.