Lamb ribs mar­i­nated in Ponzu sauce, served with a crispy veg­etable salad

Cuisine | a&d - - Chef’s Special - Joël Robu­chon

Serves 4

•Place half the soy sauce in a soup dish and roll the ribs around in it. Cover with cling film and re­frig­er­ate for about 1 hour, mak­ing sure you turn them over once or twice in the process. •Grab a saucepan and toss in the le­mon juice, the re­main­ing half of the soy sauce and the chicken stock. Bring to the boil, lower the heat and let sim­mer for 1-2 min. Set aside some­where warm. •Us­ing a man­dolin slicer, cut the car­rots and black radishes into the shape of tagli­atelle. Dice the pink radishes and fen­nel, then mix to­gether all veg­eta­bles and add a slight touch of sea­son­ing. •Grill the ribs. Once done, dry them well on a pa­per towel. Sea­son with salt and pep­per. •Pour the sauce into a sauce boat, then add the roasted sesame and sliced chive. •Ar­range the grilled ribs next to the veg­etable salad and serve the sauce on the side. 4 large lamb ribs or 8 smaller ribs

1 cl of le­mon juice 2 small car­rots (peeled) 1/2 bun­dle of pink radishes

(cleaned) 1/2 black radish (peeled)

1/2 fen­nel 5 cl of Kikko­man ® soy sauce

5 cl of chicken stock 1 tbsp. of snipped chives 1 tsp. of roasted sesame Salt, Freshly ground pep­per

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