Lamb with Beet Soufflé and Mixed Beans

For the mixed beans: Rinse the green beans, trim and blanch in boiling salted water for 8 minutes. Cook the fava beans according to package instructions. Drain the black beans and cook for 20 minutes.

For the lamb: Trim the lamb, French the ribs and season with pepper. 

Heat the oil in a large roasting pan and sear the lamb on all sides. Season with salt and then transfer to a preheated oven (200°C) (approximately 400°F) for about 10 minutes. Spread the mustard over the lamb, increase the heat to 220°C (approximately 425°F) and cook for 10 minutes. Cover the lamb with foil and let rest briefly.

For the soufflé: Chop the beets coarsely and cook with the lemon juice and beet juice for 4 minutes. Peel the shallots and finely chop. Heat the oil in a pan and sauté the shallots. Drain. Purée the beet mixture then fold in the shallots. Let cool. Separate the eggs. Whisk the egg yolks into the beet purée. Whip the egg whites until stiff and gently fold in. Grease the ramekins, fill with the batter and bake in a preheated oven at 200°C (approximately 400°F) for 30 minutes.