Rack Of Lamb With Sautéed Vegetables - cooking recipe

Ingredients

2 cloves garlic, peeled and minced
1 None shallot, peeled and finely diced
4 None fresh chives, chopped
6 sprigs fresh thyme, finely chopped
5 sprigs fresh flat-leaf parsley, finely chopped
1 tsp cornstarch
3 tbsp Dijon mustard
2 tbsp oil
1 - 2 1/4 lb rack of lamb
3/4 cup vegetable stock
1 1/2 tbsp butter
1 None spring onion, sliced, white and green parts kept separate
1 lb carrots, peeled and diced
2/3 lb asparagus, diced
1/4 lb fava beans, peeled (if not peeled, blanch in boiling water 1 min, rinse to chill then peel)
None None lemon juice, to taste
8 None small radishes, 4 thinly sliced, 4 left whole

Preparation

Preheat the oven to 400\u00b0F. Prepare the lamb. Make a garlic rub by mixing the garlic, shallot, fresh herbs, cornstarch and mustard then seasoning. Set aside. Heat the oil in a frying pan, season the lamb then sear for 1-2 mins, until browned all over. Remove from the pan and coat with the garlic mixture. Place in a roasting pan and roast for 15 mins, or until it is cooked to your liking. Add the stock and cook for 5 mins. Remove from the oven, cover with foil and allow to rest for 15 mins.
Meanwhile, heat the butter in a pan and saute the white part of the spring onion for 2 mins. Add the carrots, asparagus and fava beans and cook for 5 mins, stirring. Season to taste with salt, black pepper and lemon juice. Stir in the sliced radishes and green parts of the onion. Arrange in circles on 4 serving plates and top each circle with a whole radish. Slice the lamb and serve next to the vegetables.