Lamb With Herbs With Semolina And Clementine Dressing

Preparation:

Preparation: Bone the lamb, marinate it in oil and vinegar for 30 minutes. Drain it and brown it in a pan with oil until it becomes crispy on all sides. Finish cooking in the oven for 6 minutes inside an aluminum bag. Clean the escarole and tear off the leaves with your hands. Add the pitted and chopped black olives and the parmesan flakes. Emulsify the mandarin juice with oil, salt and pepper and dress the salad with it. Serve the rack of lamb with the salad and drizzle with herb-scented oil (parsley, rosemary and sage).