Rack Of Lamb Roasted & Fricasseed With Chard With Olives

- Remove the green part of the chard, thin out the stems and cut them into sections. Cook them in a pan of boiling water with salt and lemon for about 25 minutes. Drain them. Preheat the oven to (240°C).

- Peel the garlic cloves, put them in a pan with 10 g of butter and a pinch of salt. Cover with water to the height. Let cook on low heat until evaporation.

- Add salt and pepper to the meat. Sprinkle it with thyme flower. Put the rack of lamb in a roasting pan, sprinkle it with a spoon of oil. Sprinkle the rest of the butter in hazelnuts. Cook the meat in the oven for 20 minutes, basting it regularly with its cooking juices.

- Pit the olives. Cut them in half and mix with the chard and garlic cloves.

- Take the dish out of the oven and wrap the meat in aluminum foil. Let stand until serving.

- Divide the vegetables between the baking dish. Toss them carefully in the cooking juices. Slide the dish into the oven and bake for 10 minutes.

- Place the rack of lamb on top of the hot vegetables and serve immediately. Our advice: scald the olives if they are bitter.