INGREDIENTS

2 rack of lamb from the Geul valley
300gr snow peas finely sliced
12 snow peas whole
2 shallots         
2 sweet onions finely chopped
1 clove of garlic pressed
5 tomatoes in 1 cm cubes
1 St. Maure de Touraine goat cheese
1 dl white wine
1 rosemary sprig
1 dl heavy cream
Pepper and salt
100gr tempura flour
90 grams butter
Oil for deep-frying

PREPARATION

The Tomato Coulis

• Lightly fry one sweet onion in 20gr of butter. Add the garlic and cubed tomatoes. Simmer union low heat for 15 minutes.

The St. Maure Sauce

• Lightly fry the other sweet onion in 20gr of butter, add white wine and the rosemary sprig and let this simmer down for 5 minutes. Strain away the onion and rosemary and add the cream to the wine and let the goat cheese melt in the liquid.
• Blanch the sliced snow peas for 3 minutes; cool them down in ice water.
• Briefly fry the lamb over high heat and roast them in the oven at 130 degrees Celsius for 12 minutes. After taking them out of the oven, let them rest for 5 minutes.
  
• Add just enough water to the tempura flour so it pours easily but sticks to the back of the spoon. Dip the 12 whole peas in batter and deep-fry until crispy.
• Reheat blanched snow peas in the last 20gr of butter and reheat the sauces.
• Place the blanched peas on the plate, place the lam bon the peas and top with fried peas and sauce on top