Preview

Rack of lamb with an old-style mustard and panko crust, parsnip and nutmeg purée, thyme jus

MAINS, Lamb

A dish to prepare yourself for winter.

Note

Always adjust the cooking time of meat according to the size of the protein, use your judgement!

Ingredients

Recipe for 4 persons

For the lamb rack

4 Unit(s)

Lamb rack (2 chops)

45 Ml

Grainy mustard

45 Ml

Japanese breadcrumbs (panko)

For the purée

6 Unit(s)

Parsnip

50 Ml

Cream 35%

20 Gr

Butter

5 Ml

Nutmeg

For the thyme juice

2 Unit(s)

Shallot

100 Ml

Red wine

250 Ml

Veal demi-glace

4 Sprig(s)

Thyme

Preparation time: 60 min

Preheat your four at 400 °F

For the preparation

Finely slice the shallots and chop the thyme. Peel and cut the parsnip into small pieces.
For the rack of lamb

Put some salt and pepper on the racks. In a hot pan with vegetable oil sear the racks on both sides. Transfer to a backing tray lined with a parchment paper. Mix the mustard and the panko, and garnish the racks with the mix on one side.
For the purée

In a sauce pan, warm the butter and the cream gently. In another pan, cover the parsnips with cold water, when it's boiling let it cook for 30 minutes. Then mash it with the cream, the butter, salt, pepper and the nutmeg. Keep it warm until ready to serve.
For the sauce

In a sauce pan, sweat the shallots, deglaze with the wine and let it reduce, add the veal stock and let it cook for a few minutes until you get a nice consistency and finish with the thyme.
For the platting

Put the racks in the oven for 12 to 14 minutes.
Take them out and let rest for 5 minutes.
Slice it in half.
In a big plate, put a couple spoons of purée in the middle, the lamb chops on the side and a couple spoons of sauce around.