FOR THE RACK OF LAMB

• 4 saddle of lamb, approx. 160 g each
• 2 sprigs thyme
• 2-3 tbsp rapeseed oil
• Salt from the mill
• Freshly ground pepper

FOR VEGETABLES

• 400 g beans,
• mixed, cooked,
• z. E.g. French beans, Kenya beans,
• Runner beans
• 200 g green zucchinis
• 2-3 mixed peppers
• 2 red onions
• 2 tomatoes
• A few sprigs of thyme
• 1 tbsp butter

Preparation

1. For the rack of lamb, pluck the thyme and chop finely. Mix the oil and thyme together. Season the meat with salt and pepper and rub in the thyme oil.
2. Preheat the grill to 500 °C with the lid open.
3. Grill the backs on the BoostZone over direct heat and with the lid open for a few minutes on all sides.
4. Insert the core thermometer, reduce the heat to 160 °C and close the lid. Set the desired target temperature (optimum core temperature approx. 54-58 °C). Then leave to rest for a further 5 minutes without heat.
5. For the vegetables, cut the beans into bite-sized pieces. Quarter the peppers, remove the seeds and cut into strips. Peel, halve and dice the onions. Quarter the tomatoes, remove the core and cut in the same way. Clean and dice the zucchinis. Pluck the thyme and chop into small pieces.
6. Heat the butter in the pan and sauté the diced onion. Add the beans, peppers and tomatoes and fry for a few minutes. Add the thyme and season with salt and pepper.