Bring a large pan of salted water to the boil. Cook the green beans, transferring to a bowl of iced water to halt the cooking process once cooked but not soft - these beans taste better with a little crunch.
Halve the cherry tomatoes. Pit the olives and then dice. Zest and juice the lemons.
Preheat the oven to 230°C. Season the racks of lamb with salt.
Heat a frying pan. Add a little olive oil and then add the racks of lamb to the pan and colour on all sides. Finish cooking in the oven for 4 to 5 minutes then allow to rest.
Wipe away any grease from the pan and then add the lemon zest and juice. Add the white wine and reduce. Remove from the heat and add the chopped olives.
Re-heat the green beans in salted boiling water or in a hot frying pan with olive oil then add the cherry tomatoes halves. Season with salt and pepper.
Serve the racks of lamb on a bed of green beans. Finish with a drizzle of the lemon and olive sauce and a pinch of piment d'Espelette and a sprinkling of fleur de sel.
«Avoid using the oven and finish cooking the lamb in the pan with the sauce.»