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Root-Vegetable-Stuffed Rack of Lamb with Olive-Parmesan Biscuits, Eggplant Caviar and Lamb Jus 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 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
4
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 2 eggplants, halved Salt as required 1 cup (250 mL) olive oil pepper to taste 2 of fresh thyme, leaves only 0.250 celeriac (celery root), peeled 1 carrot, 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 1 1/2 lb (250 g) lamb shank 6 oz (170 mL) butter 1/4 cup (60 mL) olive oil 4 of eggplant, about 1/4 in. x 3 in. (1 cm x 8 cm) 4 of ripened chèvre cheese 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 olives 1 lemon, zested 8 of fresh thyme, leaves only
Root-Vegetable-Stuffed Rack of Lamb with Olive-Parmesan Biscuits, Eggplant Caviar and Lamb Jus

Root-Vegetable-Stuffed Rack of Lamb with Olive-Parmesan Biscuits, Eggplant Caviar and Lamb Jus

Rate this recipe
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4
servings
0:40
Preparation
1:40
COOKING
2:20
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients


  • biscuits
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    284-300 g

    GOLDFISH CRACKERS

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    SELECTED SIZES SELECTED VARIETIES

  • 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
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    170 g PRODUCT OF CHILE, NO. 1 GRADE Organic Blackberries 170 g PRODUCT OF MEXICO Lemons 2 lb PRODUCT OF SPAIN

  • 2
    of fresh thyme, leaves only
  • 2
    eggplants, halved
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    EGGPLANTS

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    $1.69 /lb

    PRODUCT OF MEXICO ZUCCHINI PRODUCT OF MEXICO 3.73/kg


  • Salt as required
  • 1 cup
    (250 mL)
    olive oil

  • pepper to taste
  • 2
    of fresh thyme, leaves only
  • 0.250
    celeriac (celery root), peeled
  • 1
    carrot, peeled
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  • 0.500
    turnip, peeled
  • 2 tsp.
    (10 mL)
    Salt

  • rack of lamb
  • 7 oz
    (220 mL)
    butter
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    125 g. SELECTED VARIETIES

  • 1/4 cup
    (60 mL)
    olive oil
  • 9
    rib rack of lamb
  • 1 1/2 lb
    (250 g)
    lamb shank
  • 6 oz
    (170 mL)
    butter
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    125 g. SELECTED VARIETIES

  • 1/4 cup
    (60 mL)
    olive oil
  • 4
    of eggplant, about 1/4 in. x 3 in. (1 cm x 8 cm)
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    EGGPLANTS

    EGGPLANTS

    $1.69 /lb

    PRODUCT OF MEXICO ZUCCHINI PRODUCT OF MEXICO 3.73/kg

  • 4
    of ripened chèvre cheese
  • 1/4 cup
    (60 mL)
    olive oil
  • 3 1/2 oz
    (100 mL)
    butter
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    125 g. SELECTED VARIETIES

  • 1 lb
    (450 g)
    lamb trimmings and bones
  • 6
    shallots, cut up
  • 3
    garlic cloves, crushed
  • 3 oz
    (100 g)
    mixed dried olives
  • 1
    lemon, zested
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    170 g PRODUCT OF CHILE, NO. 1 GRADE Organic Blackberries 170 g PRODUCT OF MEXICO Lemons 2 lb PRODUCT OF SPAIN

  • 8
    of fresh thyme, leaves only
Imprimer ma sélection

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

Legal Notice

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.

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