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44 Rack of lamb with tomatoes and zucchini Serves 4 | Preparation time: 90–110 minutes Ingredients For the rack of lamb: 4 racks of lamb (270 g each), ready to cook Salt Pepper For the tomatoes and zucchini: 25 g clarified butter 2 Roma tomatoes | skinned and chopped into quarters 1 shallot | diced 1 clove of garlic | diced 200 g zucchinis | sliced ½ lime | juice only 50 ml dry white wine Salt Pepper 2 tbsp. sunflower seed kernels For the basil butter: 3–4 sprigs of basil | leaves only, finely chopped 80 g butter | softened Salt Pepper For frying: 25 g clarified butter Accessories: Flat, heat-proof plate Preparation Pre-heat the plate in the drawer on a setting of 4 bar segments for 15 minutes. Rest the racks of lamb at room temperature. Place the racks of lamb on the plate in the drawer and cook. Heat the clarified butter in a pan, fry the shallots, add the garlic, zucchinis and Roma tomatoes and fry. Deglaze with lime juice and wine. Season with salt and pepper and add the sunflower seeds. Mix with the basil leaves with the butter and season with salt and pepper. Remove the racks of lamb from the drawer and season with salt. Heat the clarified butter in a pan and sear the racks of lamb on a high heat for approx. 2 minutes on each side. Finally, season with pepper. Warming drawer settings  Core temperature: 55–60 °C Duration: 45-60 minutes