Rack of Lamb with Lamb Tongue
Rinse the lamb tongue and pat dry. Place the lamb tongue in a saucepan. Rinse the greens from the carrots and parsnips and shake dry. Peel the carrots and parsnips, coarsely chop half of them and very finely dice (for beans) the other half. Peel the onion and cut into quarters. Place the greens, corsely chopped vegetables and the onion in the pan with the lamb tongue, cover with water, and cook at a simmer for 1 ¾ hours.
Season the rack of lamb with salt and pepper. Peel the shallots and chop finely. Heat the olive oil and 2 tablespoons butter in a pan over medium-high heat. Sear the lamb until golden brown on all sides. Place the meat in an ovenproof dish and bake in a preheated oven at 200 degrees C (approximately 395 degrees F) (gas: 180 degrees C (approximately 350 degrees F): Level 3, convection) for 15 to 20 minutes.
Transfer the lamb to a cutting board and loosely cover with foil. Add half of the shallots and the marjoram to the pan gravy and cook until soft. Stir in the tomato paste. Deglaze the pan with the white wine and lamb stock and let the mixture boil for 5 to 10 minutes.
Thaw the beans according to package directions. Cut the tomatoes crosswise, blanch for 1 minute in boiling water, rinse with cold water and remove the skins. Cut the tomatoes into quarters, remove the seeds and dice the flesh into cubes. Heat the remaining butter in a pan, add the shallots and finely diced carrots and cook for 5 minutes. Add the beans, stir in the whipping cream and crème fraîche. Boil the mixture until creamy. Season with salt and pepper.
Remove the skin from the lamb tongue. Cut the lamb tongue and the rack of lamb into slices. Serve with the sauce and beans. Garnish with marjoram if desired.