Triple Beans Al Pesto with Grilled Lamb Chops

Pesto vegetables toast pine nuts in a frying pan and cool. Grind basil leaves with garlic, while adding olive oil leisurely.

Grate Parmesan cheese and pecorino cheese and add. Grate some zest from the lemon and orange. Add the lemon and orange zest and a little bit of brown butter. Season well with salt and freshly ground pepper. Finally, add the whole pine nuts.

Lamb chops Preheat the oven to 80 °C.

Sear the lamb chops briefly and hotly in a little olive oil and place in the oven for about ten to 15 minutes. Then toss the lamb chops in a hot frying pan with vanilla bean, butter, garlic, chili and ginger and season with fleur de sel.

Triple beans Rinse the beans on a colander under cold running water and drain. Cut the broad beans diagonally into one to two centimeter wide pieces. Cut the bean pods into three centimeter long pieces and blanch them in order in salted water until almost tender.

Rinse the beans in cold water and drain in a colander. In a frying pan, heat the vegetable soup with all the beans.

Add the butter and let it melt. Season with pepper, savory, salt and cayenne pepper.

Arrange the beans on plates and drizzle with pesto. Place the lamb chops on top and drizzle with a little pesto as well.

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