Difficulty:[usr 3]
Bake the rack in the pink oven, separate the whole fillet from the bones.
Cook the farfalle in 2 liters of boiling salted water, 8/10 minutes from boiling. cool
Grate the Parmesan.
Line your plates with flat-leaf parsley leaves, top with the farfalle.
Cut medallions from the lamb fillet, distribute them over the farfalle.
Sprinkle with grated parmesan and place a few niçoise olives on top.
Add a drizzle of olive oil and a few drops of sherry vinegar.
Lightly salt and pepper
