Root-Vegetable-Stuffed Rack of Lamb with Olive-Parmesan Biscuits

Root-Vegetable-Stuffed Rack of Lamb with Olive-Parmesan Biscuits
  • 4 servings
  • 0:25 Preparation
  • 0:30 Cooking
  • 0:55 Total Time

Ingredients

Add all
  • biscuits

  • 3

    eggs

  • 3 1/2 oz
    (100 g)

    parmesan

  • 1/2 cups
    (200 g)

    flour

  • 8 Tbsp.
    (120 mL)

    milk

  • 8

    olives, sliced thin

  • 1

    lemon, zested

  • 2

    of fresh thyme, leaves only

  • root vegetables:

  • 0.250

    celeriac (celery root), peeled

  • 1

    carrot, peeled

  • 0.500

    turnip, peeled

  • 2 tsp.
    (10 mL)

    Salt

  • rack of lamb

  • 1 Tbsp.
    (15 mL)

    butter

  • 1 Tbsp.
    (15 mL)

    extra virgin olive oil

  • 9

    rib rack of lamb

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.

Root vegetables: Using a mandolin, cut vegetables into julienne. Salt and reserve in the refrigerator.

Rack of Lamb: Preheat oven to 350°F (180°C). Make an incision close to the bones and stuff with root vegetables. Cover bones with foil. In a pan, heat butter and oil, add rack and roast 15 minutes to medium pink. While it roasts, baste rack with pan juices and, if necessary, beef broth. Let stand.

Serve chops with their root-vegetable stuffing, drizzle with pan juices and accompany with a biscuit.

Source: Émission Les Chefs