Herb crusted lamb rack

Taste & Flavors - - SPRING - By Chef Ni­co­las Her­bault Le Gray Ho­tel Beirut

Chef Ni­co­las Her­bault, Le Gray Ho­tel

IN­GRE­DI­ENTS

2 kg lamb rack

Pea purée

500 g frozen peas 50 g shal­lots

100 g chicken stock 2 g olive oil

2 g salt

1 g pep­per

Mint in­fu­sion

250 g low fat milk 50 g mint

Herbs Crust

300 g but­ter

1/4 bunch co­rian­der 1/4 bunch pars­ley 25 g Di­jon mus­tard 15 g tar­ragon

200 g bread crumbs 1 egg

PREPA­RA­TION 1

For the pea puree, saute the shal­lots and add the stock. Bring it to boil add salt, pep­per and peas. Boil for 10 min­utes. Mix it in a blender to make a puree. Sea­son.

2

For the mint in­fu­sion, boil the milk and add the mint. Leave it to in­fuse for 25 min­utes. Drain and chill. Re­heat the milk to 50°C. Add some lamb jus, sun­dried toma­toes and cress for gar­nish.

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