Mediterranean Rack of Lamb

For the guests only the best: the most tender meat from the lamb comes from the front back. The rack of lamb becomes a Mediterranean feast when accompanied by rosemary, garlic-olive foam and stuffed garlic cloves.

This recipe is a wee bit more involved to make, but well worth the work! Parry the lamb loins, which means exposing the bones, trimming off the narrow skin, trimming away excess fat, and exposing the tenderloin. This is a laborious task that you can confidently leave to your trusted butcher. However, you should give yourself the paruerenes, that is the whole thing that was cut off, because they are needed for making the lamb jus.

_Filling with goat cheese_ Cut the garlic bulb once diagonally down small, so that all the cloves are open. Then put it in a saucepan filled with olive oil, heat it up (gently billow) and cook it leisurely. Gently billow for about half to three quarters of an hour. When the garlic is soft, carefully detach the individual cloves and squeeze out the garlic puree. This is mixed with hot milk and olive oil and the blender at the end until creamy and served. Cut off the dried tomatoes, mix with the goat cheese, season and fill into the empty garlic casings.

For the jus, fry the tomatoes in a mixture of oil and butter until they are well browned and season with fleur de sel. Pour into a sieve and

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