First you need to marinate the meat. Do it best yesterday, well, or at least for 3 hours before cooking. In his book, Ramsay uses thick mutton chops, 4 pieces, approximately 200-220 g, from rump or rump, but I came from existing realities, and I got a wonderful rack of lamb. Slightly chop the coriander and pepper, add to the meat along with olive oil, put in a few sprigs of thyme and rosemary, or rather their leaves, all mix up and send to marinate in the fridge.

Self cooking takes literally 30 minutes to get the lentils, broth, garlic, a few sprigs of fresh timina and rosemary.

Place all in a saucepan, bring to a boil and let simmer for 15-20 minutes until the lentils are soft. After that, the broth will leak into the Cup and skip to the side (do NOT POUR!!), and garlic and herbs discard.

Prepare the green beans: blanchere in salted water for literally 3-5 minutes, then rinse in cold water, preferably with ice. Of course, it is better to take fresh, but you can well do frozen. The only thing frozen is better to take a little more weight she will lose during cooking.

Now heat the pan, take out the meat, a little salt and fry with two sides for about 2-3 minutes, put in a warm plate, cover with foil and give 5 minutes to stand up. In the meantime in the same pan heat the lentils with the beans and the broth from the lentils, a pinch of salt. This cooking method for lamb. If you managed to find the necessary thick cutlets: in the same fry them on both sides for 2-3 minutes, then send in a preheated 190 degree oven and bake 6-8 minutes for medium doneness: meat should have a little spring when pressed. Now transfer the meat on a heated plate, blot excess grease and also let rest for 5 minutes. When serving, cut into thick slices.

For filing put on a warm dish beans with lentils and meat. Agree, very simple? But the result... delicious!