Rack of lamb on carrot puree

Preparation

1. Preheat oven to 425० F. 
2. Season racks of lamb with salt and pepper.
3. Once the pan is hot, add the canola oil and the racks of lamb. Wait 1 minute and add the garlic, butter (100gr) and thyme.
4. Use a serving spoon to moisten the racks of lamb with the mixture of canola oil, garlic, butter and thyme (give it some love). Set aside when meat is nicely colored.  
5. Bring water to the boil in a saucepan. Add green beans to salted water and cook until tender, about 6 minutes. Cool in cold or iced water, drain and set aside.
6. Place the racks of lamb in the oven and continue cooking for about 1 minute, or until the internal temperature is 130°F for medium-rare. Place on a plate, cover with aluminum foil and let rest for 5 minutes. Slice and serve!
7. Melt the butter in a large non-stick frying pan and cook the beans over medium-low heat, seasoning and adding the almonds at the end. 
8. Raise the plate and enjoy!