Rack of lamb with walnut & pepper

Chef Maroun Chedid, Ritage

INGREDIENTS

75 g freekeh pilaf

1 pc crusted lamb rack

100 g lamb jus with rosemary & walnut oil 40 g walnut sun dried pepper crust 3 pcs sautéed baby carrot 2 pcs glazed green asparagus 2 pcs cherry tomato 2 pcs artichoke in oil 80 g mashed potatoes Lamb rack 20 g olive oil 1 sprig French thyme Lamb jus 20 g olive oil 250 g lamb jus 1 pc rosemary 5 g walnut oil Walnut crust 2 slices pain de mie 40 g walnut 1 g salt Mashed potato 1 kg boiled potato (Agrea) 250 g butter

Pinch of white pepper 1 pc cracked garlic 1 sprig rosemary

1 pc garlic head

250 g white chicken stock 15 g butter

40 g butter

40 g sun dried pepper Pinch of black pepper

200 g milk

10 g salt

Pinch of nutmeg

PREPARATION

1 For the lamb rack, heat olive oil in a pan. Season the rack of lamb with salt and pepper and sear with cracked garlic, French thyme and rosemary.

2 Place the walnut crust on the rack of lamb.

3 Bake in a preheated oven at 180°C for around 8 minutes.

4 For the lamb jus, heat olive oil in the same pan. Add the garlic head and caramelize until it turns light brown.

5 Add white chicken stock and lamb jus in sequence, simmer and reduce to a syrupy texture. Remove from heat and pass through a fine strainer.

6 Add the rosemary sprig and allow to infuse for a few minutes. Pass through a chinois.

7 Emulsify with the butter and walnut oil.

8 For the walnut crust, mix all of the ingredients together and place aside to develop the flavors and rest.

9 For the mashed potatoes, mix all of the ingredients together till homogeneous.

10 Place the roasted lamb chop in a plate. Garnish with carrots, asparagus, tomatoes and artichoke in oil.

11 Serve with lamb jus, freekeh pilaf and mashed potatoes.