Heat olive oil in pan, add chopped shallots.Sauteé shallots until clear in color. Add the chopped mushrooms with the lemon juice, bouquet garnit and the salt & pepper.Cook until the liquids have just evaporated.Set aside.


Lemon “Confit”Mince whole lemon finely, removing all seeds. Combine syrup ingredients in saucepan, bring to boil.Add minced lemon and bring to boil again.Set aside.



Tomato Confit
Peel tomatoes, remove seeds and core. Cut tomatoes into 4 pieces & flatten so they look like tulip petals.Marinate tomato pieces in olive oil with the garlic, thyme, salt & pepper.
Roast tomatoes in marinade, 4 hours, 90C Pastilla Debone and remove the fat from the rack of lamb.Season with salt and pepper.Lightly sear lamb on both sides.Coat one side of phyllo dough with clarified butter.Place another sheet of phyllo on top, coat that with clarified butter.

Place third sheet phyllo dough on top.Place seared lamb in center of phyllo dough.Layer duxelle on top of lamb.Place 3 basil leaves on top of duxelle.
Layer citron confit on top of basil.Layer tomato confit on top of citron confit.Wrap lamb and layers with phyllo dough.Cook in oven 20 minutes, 300F.Cut into 4 pieces.Place on top of puree de haricots blancs, 2 pieces pastilla per plate.



White beans (Coco) Puree (prep begins 1 day ahead. Soak beans in water for 24hrs.After soaking, strain excess water.In large pot,put beans with chicken stock(two times volume of beans. Insert clove into onion, add to pot.Add whole carrot, bouquet garnit, pimento.
Cook slowly on low heat 45 min to 1 hr.Remove all items from the beans.Blend beans with a bit of chicken stock, 5cl of olive oil.Garnish bean purée with rosemary.

To Serve: Two plates with bean purée on each.Place two pieces of lamb pastilla on top.Place salad on side.Arrange garnish around pastille.Drizzle with pistou and lamb jus (purchase separately).