SELECTED SIZES, SELECTED VARIETIES
PKG OF 24, 750 g SELECTED VARIETIES
SELECTED SIZES SELECTED VARIETIES
454 g PRODUCT OF MEXICO, NO. 1 GRADE
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.
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.
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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