Rack of Lamb topped with herbs crust, accompanied by shallots, white & green beans
Preparation : 15 minutes
cooking Time : 20 minutes at 400°F (200°C)
INGREDIENTS (6 serving)
6 racks of lamb (170g each) prepared by your butcher
200 ml veal stock
2g herbs of Provence
Fleur de sel (table salt) and ground pepper
1 tomato
A pinch of granulated sugar
A pinch of Espelette ground bell pepper (or paprika)
30g carrots
4 shallots
25g chopped herbs (chive, parsley, tarragon)
70g bread crumbs
180g olive oil
2 garlic cloves
White beans (already cooked)
500g green beans + 1 leak
DIRECTIONS
Step 1: Preheat oven to 200°C (400°F).
Step 2: Combine bread crumbs, chopped herbs with olive oil. Season with salt and ground pepper.
Step 3: Season the racks of lamb with salt and pepper. Add one spoon of sunflower oil in a pan, and heat it. Sauté the racks on all sides until lightly brown. Top the meat with the herbs mixture. Bake for 20 minutes.
Step 4: Meantime, peel and crush one garlic clove. Peel and chop 1 shallot. Peel and dice the carrots. Cook it in a pan with sugar, paprika and the veal stock for 5 minutes to get the sauce.
Step 5: Wash the beans. Cut the stems. Keep 6 leak leaves. Cook the beans for 10 minutes in salted boiling water. Drain. Blanche the leak for 2 minute. Drain. Make beans bunches and tie it with the leak leaves (see on the photo above).
Step 6: Peel and crush the second garlic clove. Peel and chop the 3 other shallots. Dice the tomato (remove the seeds). In a pot, add butter with garlic and shallots. Keep a half of it.
Step 7: Put the white beans (already rinsed and drained), diced tomato, and herbs of Provence in a saucepan with half of butter. Season. Cook for 5 minutes over low heat.
Step 8: Place the beans bunches in a oven dish, poor the rest of butter and keep warm in oven for 5 minutes.
Plated step : On each plate, place one rack of lamb, add 3 tbsp of white beans, and a bunch of green beans. Add the meat sauce at the end. Serve immediately.
This recipe is a part of LIFESTYLE VACATIONS COOKING PROGRAMS IN FRANCE
Preparation : 15 minutes
INGREDIENTS (6 serving)
6 racks of lamb (170g each) prepared by your butcher
200 ml veal stock
2g herbs of Provence
Fleur de sel (table salt) and ground pepper
1 tomato
A pinch of granulated sugar
A pinch of Espelette ground bell pepper (or paprika)
30g carrots
4 shallots
25g chopped herbs (chive, parsley, tarragon)
70g bread crumbs
180g olive oil
2 garlic cloves
White beans (already cooked)
500g green beans + 1 leak
Step 1: Preheat oven to 200°C (400°F).
Step 2: Combine bread crumbs, chopped herbs with olive oil. Season with salt and ground pepper.
Step 3: Season the racks of lamb with salt and pepper. Add one spoon of sunflower oil in a pan, and heat it. Sauté the racks on all sides until lightly brown. Top the meat with the herbs mixture. Bake for 20 minutes.
Step 4: Meantime, peel and crush one garlic clove. Peel and chop 1 shallot. Peel and dice the carrots. Cook it in a pan with sugar, paprika and the veal stock for 5 minutes to get the sauce.
Step 5: Wash the beans. Cut the stems. Keep 6 leak leaves. Cook the beans for 10 minutes in salted boiling water. Drain. Blanche the leak for 2 minute. Drain. Make beans bunches and tie it with the leak leaves (see on the photo above).
Step 6: Peel and crush the second garlic clove. Peel and chop the 3 other shallots. Dice the tomato (remove the seeds). In a pot, add butter with garlic and shallots. Keep a half of it.
Step 7: Put the white beans (already rinsed and drained), diced tomato, and herbs of Provence in a saucepan with half of butter. Season. Cook for 5 minutes over low heat.
Step 8: Place the beans bunches in a oven dish, poor the rest of butter and keep warm in oven for 5 minutes.
Plated step : On each plate, place one rack of lamb, add 3 tbsp of white beans, and a bunch of green beans. Add the meat sauce at the end. Serve immediately.
This recipe is a part of LIFESTYLE VACATIONS COOKING PROGRAMS IN FRANCE
This recipe is a part of LIFESTYLE VACATIONS COOKING PROGRAMS IN FRANCE
