Find our step-by-step video recipe for rack of lamb, made with Aude Estela, alias Maria Cléo Food. Ideal for pairing with our 0% cuvée, our No Added Sulfites !
Below, the list of ingredients and utensils to make this ultra gourmet recipe !
For 4 people :
INGREDIENTS :
- 2 racks of lamb with 6 ribs (keep aside the meat from the top of the lamb ribs to prepare the sauce)
- 1 bunch of tarragon
- 1 bunch of chervil
- Thyme
- oregano powder
- 40g ground almonds
- 1 handful of slivered almonds
- 2 tbsp. at s. breadcrumbs
- 30g semi-salted butter for the herb crust + 10g for the sauce
- 20 grenaille potatoes
- 1 lemon
- 4 artichokes
- 30 cl of Maury
- 1 C. at s. of flour
- 1 onion
- 1 head of garlic
- 1 egg
- Olive oil
- flower of salt
MATERIAL :
- 2 oven dishes
- 1 frying pan
- 1 saucepan
- 1 colander
- 1 blender/mixer or an immersion blender
- 1 salad bowl
- 1 soup plate
RECIPE STEPS :
1) shot potatoes
In a baking dish, arrange the baby potatoes, thyme, oregano and peeled garlic cloves
Drizzle with olive oil, salt and pepper to taste
Bake for 30 minutes at 200°C
2) Preparing the lamb
Pace to the star of the recipe, the lamb!
Directly in your blender or in a container where you will immerse your blender, add the herbs without the stems, the almond powder, the breadcrumbs and the salt. Mix until you get a homogeneous mixture.
Add the 30g of soft butter and knead with your hands to obtain the consistency of a malleable dough
Place the beaten egg in a deep plate and the flour in another.
Next, dip the large surface of the rack of lamb in the flour and then in the egg. Model the herb crust and press it on the lamb. Bake at 200 degrees for 30-35 minutes
3) Prepare the artichokes and almonds
Prepare a bowl of cold lemon water, it will be used to prevent the artichokes from oxidizing.
Start “turning” the artichokes by removing the small leaves by hand, then cleaning around the edge with a knife (see in the video at 1 min 24 sec). Cut the artichoke in 4 and remove the hay before immersing them in the lemon water.
Bring a pot of water to the boil and plunge the artichokes into it for 20 minutes (check the cooking with a knife). Then, pour 2 tablespoons of olive oil in a pan and fry the artichokes on each side until they color well.
Roast the slivered almonds without adding fat in a very hot pan. Stir from time to time so that they color on both sides, set aside when they have a nice golden/caramelized color.
4) Meat juice with Maury
Fry the diced onions in 10 g melted butter, then add the top of the lamb rib meat previously cut into small pieces. Fry until browned.
Deglaze with Maury then filter the mixture using a sieve or a strainer.
Finally, put the filtered juice back on the heat and reduce it until you obtain a syrupy texture. If you are short on time, you can add the equivalent of a teaspoon of flour to thicken the mixture.
5) Training
On to the final stage!
If you wish, you can cut the ribs and arrange them upright on the plates (if they want to stand!). Then add the baby potatoes, add the artichokes and the meat juice. Sprinkle the roasted slivered almonds.
All you have to do is open the bottle of Sulfites Free, toast and enjoy !
Let us know what you thought of this lamb recipe in the comments.
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