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46 Rack of lamb in a herb sauce Serves 4 | Preparation time: 80–100 minutes Ingredients For the rack of lamb: 4 racks of lamb (270 g each), ready to cook Salt Pepper For the herb sauce: 50 g pine nuts 100 g sundried tomatoes, in oil | diced 30 g basil | roughly chopped 2 sprigs of thyme | roughly chopped 1 clove of garlic | finely diced 30 g parsley | roughly chopped 30 g chives | roughly chopped 1 shallot | finely diced 60 g Parmesan cheese, grated 80 ml olive oil 1 pinch of Sambal Oelek Salt Pepper Sweet paprika For frying: 20 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. Approximately 20 minutes before the end of the cooking time, toast the pine nuts in a pan. Mix the tomatoes, basil, thyme, garlic, parsley, chives, shallot, Parmesan and olive oil together and season with Sambal Oelek, salt, pepper and paprika to taste. 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