Tender Lamb Noisettes with Farfalle Salad

• 1 trimmed 13-rib rack of lamb
• 400 g farfalle
• Coarse salt
• 100 g Parmesan
• Niçoise olives
• 1 tablespoon olive oil
• Small bouquet flat-leaf parsley
• A few drops sherry vinegar
• Salt, pepper

Difficulty: 3/5

1. Roast the rack of lamb to medium-rare. Rest, then separate the fillets from the bones.
2. Cook farfalle in 2 liters boiling salted water for 8-10 minutes. Drain and cool.
3. Grate the Parmesan.
4. Line plates with flat-leaf parsley leaves, top with farfalle.
5. Cut lamb fillets into medallions; arrange over farfalle.
6. Sprinkle with grated Parmesan; add a few Niçoise olives.
7. Drizzle with olive oil and sherry vinegar. Season lightly with salt and pepper.