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Hazelnuts of lamb with farfalle salad


Ingredients:4 people
  • 13-rib rack of lamb (trimmed)
    1
  • farfalle
    400 g
  • coarse salt
  • parmesan
    100 g
  • Nice olives
  • olive oil
    1 tablespoon
  • flat-leaf parsley
    small bouquet
  • sherry vinegar
    a few drops
  • salt, pepper


Preparation:
  • Preparation time:25 minutes
  • Cooking time:25 minutes


Difficulty:[usr 3]

Bake the rack in the pink oven, separate the whole fillet from the bones.

Cook the farfalle in 2 liters of boiling salted water, 8/10 minutes from boiling. cool

Grate the Parmesan.

Line your plates with flat-leaf parsley leaves, top with the farfalle.

Cut medallions from the lamb fillet, distribute them over the farfalle.

Sprinkle with grated parmesan and place a few niçoise olives on top.

Add a drizzle of olive oil and a few drops of sherry vinegar.

Lightly salt and pepper

Hazelnuts of lamb with farfalle salad