Lamb Lambchetta with homemade pesto and Puy green lentils

Boneless lamb rib is marinated in fat — Agro Top — with garlic, rosemary, juniper berries, salt, and pepper.

We keep it in this marinade in the fridge for 8 hours or overnight.

From basil, parsley, olive oil, duck fat, pine nuts, garlic, salt, and pepper, we prepare our delicious homemade pesto by grinding all ingredients into a smooth paste, preferably using a mortar and pestle.

On the flattened lamb ribs, already marinated, spread the pesto generously.

Then roll the meat like a roulade.

You can use cling film or kitchen twine to help shape it.
(Note: If you use cling film, be sure to remove it before putting the meat in the oven.)

Place the rolled lambchetta on a baking tray lined with parchment paper and put it in an oven preheated to 140°C (284°F) for 2 hours. Then increase the temperature to 190°C (374°F) and roast for another 15 minutes.

After taking it out of the oven, place it on a cutting board and let it rest for about 10 minutes.
This allows the juices to stay inside the meat, keeping it super juicy and flavorful. Then cut into thick slices.

Puy green lentils:

In a saucepan, sauté shallots, garlic, allspice, bay leaf, and a piece of bacon in goose fat.

Then add the lentils and sauté for a short while before covering them with vegetable broth. Simmer gently for 20–25 minutes.

Towards the end of cooking, season with salt.

Your favorite green vegetables — in this case, fresh green beans and green peas — are cooked in a butter emulsion (vegetable broth and butter in a 1:1 ratio) with a pinch of salt for about 4–5 minutes.

To assemble the dish:

Place the lentils on the plate, then the vegetables on top. Next to them, arrange delicious, juicy slices of lambchetta stuffed with homemade pesto.