Rack of Lamb en Croûte Recipe
Flavors of Provence-Alpes-Côte-d'Azur
Total time: more than 2 hours
Allow at least 2 hours for the lamb stock and confit tomatoes, two steps that can be done in advance.
Cooking time for the lamb: 10 minutes
For 4/5 servings
- 2 racks of lamb with 8 ribs, about 1 kg (2 1/4 lb.) each
- 500 g (18 oz.) puff pastry
- 1 egg yolk
- 250 g (9 oz.) onions
- 2 kg (4 1/2 lb.) tomatoes
- 10 anchovies
- 1/2 tsp. honey
- lamb bones and trimmings
- 500 ml (2 cups) white wine
- 500 ml (2 cups) water
- 1 tomato
- 1 carrot
- 1 onion
- 1 leek
- Bone the two racks to obtain two cylinders of meat. Sauté the bones and trimmings in very hot oil.
- When the bones are well browned, add the finely diced carrot, onion and leek.
- Add the white wine and stir with a wooden spoon to deglaze the caramelized juices, then add the water. Reduce, add the tomato and reduce again to obtain a good lamb stock.
- Prepare the confit tomatoes: blanch, peel and seed the tomatoes.
- Place the tomato wedges sprinkled with thyme and olive oil on a baking sheet in a 100° C (215° F) oven for 2 hours.
- Slice the onions and place them over the heat with 2 anchovies and 1/2 tsp. honey. Cook gently for 45 minutes.
Cooking the lamb and finishing
- With a larding needle, insert 4 anchovies per rack into the meat.
- Sear the lamb in a skillet for 1 minute on each side for rare, or a little longer for medium-rare. Let cool.
- Place a layer of onions and confit tomatoes on the meat.
- Wrap up in puff pastry; decorate the top, brush with egg yolk and roast in a 250° C (500° F) oven for about 10 minutes.
- Serve with the lamb jus, well flavored with thyme.
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