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Root-Vegetable-Stuffed Rack of Lamb with Olive-Parmesan Biscuits, Eggplant Caviar and Lamb Jus
2013-08-06
https://www.metro.ca/userfiles/image/recipes/carre-agneau-legumes-racines-parmesan-olives-caviar-aubergine-6472.jpg
PT40M
PT1H40M
PT2H20M
Biscuits: Preheat oven to 350°F (180°C). Combine ingredients. Refrigerate for 30 minutes. Divide batter among small silicone moulds and bake 7 minutes. Set aside.Eggplant caviar: Preheat oven to 350°F (180°C). Score the eggplants with a small knife. Sprinkle with salt and leave to drain for 30 minutes. Bake 40 minutes. Scoop out flesh and purée with a hand blender, adding oil. Add thyme and keep warm.Root vegetables: Using a mandolin, cut vegetables into julienne. Salt and reserve in the refrigerator.Rack of Lamb: Preheat oven to 150°F (70°C). Make an incision close to the bones and stuff with root vegetables. In a pan, heat butter and oil and brown lamb. Cover bones with foil and roast for 15 minutes. Let stand.Lamb ShankSeason and roast shank in oil/butter mixture just like rack of lamb.Vacuum seal and cook in a 140°F (60°C) water bath for 40 minutes. Set aside.Jus: Brown trimmings and bones. Add shallots and garlic and brown. Add water and reduce by 90%. Strain through cheesecloth and add olives, lemon and thyme.Eggplant: Salt 4 slices and leave to drain, then pan-fry.Presentation: In the centre of each plate, place a slice of eggplant, then a slice of chèvre over top.Rest the meat against these and drizzle with jus.Finish with a biscuit and some eggplant caviar.Hugo Giroux
4
Émission Les Chefs
0
0
0
0
cookies
3 egg
3 1/2 oz (100 g) parmesan
1/2 cups (200 g) flour
8 Tbsp. (120 mL) milk
8 olive, sliced thin
1 lemon, zested
2 sprigs of fresh thyme, leaves only
eggplant caviar
2 eggplants, halved
Salt as required
1 cup (250 mL) olive oil
pepper to taste
2 sprigs of fresh thyme, leaves only
root vegetables:
1/4 celeriac (celery root), peeled
1 carrots, peeled
0.500 turnip, peeled
2 tsp. (10 mL) Salt
rack of lamb
7 oz (220 mL) butter
1/4 cup (60 mL) olive oil
9 rib rack of lamb
lamb shank:
1 1/2 lb (250 g) lamb shank
Salt and pepper to taste
6 oz (170 mL) butter
1/4 cup (60 mL) olive oil
4 thin slices of eggplant, about 1/4 in. x 3 in. (1 cm x 8 cm)
4 thin slices of ripened chèvre cheese
Salt and pepper to taste
1/4 cup (60 mL) olive oil
3 1/2 oz (100 mL) butter
1 lb (450 g) lamb trimmings and bones
6 shallots, cut up
3 garlic cloves, crushed
3 oz (100 g) mixed dried olive
1 lemon, zested
8 sprigs of fresh thyme, leaves only
Root-Vegetable-Stuffed Rack of Lamb with Olive-Parmesan Biscuits, Eggplant Caviar and Lamb Jus
4
servings
0:40
Preparation
1:40
COOKING
2:20
TOTAL TIME
Ingredients
-
cookies
-
3
egg
-
3 1/2 oz
(100 g)parmesan
-
1/2 cups
(200 g)flour
-
8 Tbsp.
(120 mL)milk
-
8
olive, sliced thin
-
1
lemon, zested
-
2
sprigs of fresh thyme, leaves only
-
eggplant caviar
-
2
eggplants, halved
-
Salt as required
-
1 cup
(250 mL)olive oil
-
pepper to taste
-
2
sprigs of fresh thyme, leaves only
-
root vegetables:
-
1/4
celeriac (celery root), peeled
-
1
carrots, peeled
-
0.500
turnip, peeled
-
2 tsp.
(10 mL)Salt
-
rack of lamb
-
7 oz
(220 mL)butter
-
1/4 cup
(60 mL)olive oil
-
9
rib rack of lamb
-
lamb shank:
-
1 1/2 lb
(250 g)lamb shank
-
Salt and pepper to taste
-
6 oz
(170 mL)butter
-
1/4 cup
(60 mL)olive oil
-
4
thin slices of eggplant, about 1/4 in. x 3 in. (1 cm x 8 cm)
-
4
thin slices of ripened chèvre cheese
-
Salt and pepper to taste
-
1/4 cup
(60 mL)olive oil
-
3 1/2 oz
(100 mL)butter
-
1 lb
(450 g)lamb trimmings and bones
-
6
shallots, cut up
-
3
garlic cloves, crushed
-
3 oz
(100 g)mixed dried olive
-
1
lemon, zested
-
8
sprigs of fresh thyme, leaves only
Preparation
Biscuits: Preheat oven to 350°F (180°C). Combine ingredients. Refrigerate for 30 minutes. Divide batter among small silicone moulds and bake 7 minutes. Set aside.
Eggplant caviar: Preheat oven to 350°F (180°C). Score the eggplants with a small knife. Sprinkle with salt and leave to drain for 30 minutes. Bake 40 minutes. Scoop out flesh and purée with a hand blender, adding oil. Add thyme and keep warm.
Root vegetables: Using a mandolin, cut vegetables into julienne. Salt and reserve in the refrigerator.
Rack of Lamb: Preheat oven to 150°F (70°C). Make an incision close to the bones and stuff with root vegetables. In a pan, heat butter and oil and brown lamb. Cover bones with foil and roast for 15 minutes. Let stand.
Lamb Shank
Season and roast shank in oil/butter mixture just like rack of lamb.
Vacuum seal and cook in a 140°F (60°C) water bath for 40 minutes. Set aside.
Jus: Brown trimmings and bones. Add shallots and garlic and brown. Add water and reduce by 90%. Strain through cheesecloth and add olives, lemon and thyme.
Eggplant: Salt 4 slices and leave to drain, then pan-fry.
Presentation: In the centre of each plate, place a slice of eggplant, then a slice of chèvre over top.
Rest the meat against these and drizzle with jus.
Finish with a biscuit and some eggplant caviar.
Hugo Giroux
Source :
Émission Les Chefs
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
