Rack of Lamb with Lime Chili Butter and Bean and Tomato Salad

Beat butter until thick and creamy. Add remaining ingredients and mix well.

Chill.

Cook the beans in boiling hot, heavily salted water for twelve minutes until just cooked, cool in iced water. Drain. From the remaining ingredients, without the tomatoes, cook a salad dressing in a screw jar, season with Tabasco. Gently mix the beans and the tomato cubes in a baking dish, pouring the salad dressing over them.

Cut the lamb loin into three-centimeter-thick slices and flatten them into medallions on the cut surface.

Sauté in oil over high heat for two to three minutes on each side. Brush generously with the lime butter.

5. cook the meat in the stove heated to 100 °C for 10 to 15 minutes. On plates, sprinkle the chunks of meat with the chopped green pepper and baste with the juices from the roasting pan. Serve with the bean and tomato salad.

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