1 rack of lamb with 8 ribs, ½ saddle of lamb, 1 lamb fillet, 300gr leg of lamb confit, 1 large Abate pear, 600 gr escarole, Garlic 2 cloves, Thyme 2 sprigs, Tarragon 20gr, butter, oil, salt and pepper as needed.
Brown the ribs in a hot skillet with butter, garlic and thyme. Cut the saddle in 4 parts and cook them in the leftover fat from the confit. Using the same skillet, brown the fillet, leaving it pink in the middle. Cut the leg of lamb in cylinders of a about 100gr each and brown them on all sides, until just cooked through. Dehydrate the pear in a fan oven at 70°C for about 9 hours. Blend it with the leftover cooking juices from the lamb to make a pouring sauce. Clean the escarole, cut it in pieces and sauté it in a skilled with oil, salt, pepper and tarragon. Arrange each piece of lamb on the plate alongside the escarole and serve with the sauce on the side.