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Rack of Lamb Steamed with Thyme Recipe
Total time: 30 to 60 minutes
Preparation time: 10 minutesCooking time: Under 30 minutes
Difficulty: Easy
Chef's Note
The vegetables in this recipe are pared into small oval shapes for a more attractive presentation and so that they cook evenly. In classical cuisine, this is called "turning."
Ingredients
Ingredients
- 750 g (1 lb. 10 oz.) rack of Lamb
- A few sprigs of thyme
- 15 trimmed ovals of turnip
- 15 trimmed ovals of celery
- 15 trimmed ovals of carrot
- 250 g (9 oz.) green beans
- 5 artichoke hearts
- 5 tbsp. peas
Sauce
- 125 ml (1/2 cup) lightly thickened lamb stock
- 125 g (5 oz.) fromage blanc (fresh white cheese)
- Chopped mint
- Salt and pepper
Glaze
- 1 tsp. gelatin
- 1 tsp. soy sauce
- 2 tbsp. lightly thickened lamb stock
Method
- Prepare the vegetables: steam until tender and glaze with a little of the thickened lamb jus, except for the beans.
- Fill the artichoke bottoms with a spoonful of the peas that have been cooked in boiling water.
- To make the sauce, combine the lamb jus and fromage blanc and heat gently. Season with chopped mint, salt and pepper. Keep warm.
- For the glaze, combine the lamb jus and soy sauce. Sprinkle the gelatin over top and let soften for a few minutes. Heat gently until the gelatin dissolves.
- Cook the lamb chops by sprinkling the thyme over them and steaming them for about 10 minutes.
- Let rest 10 minutes; dry with paper towels; brush with the glaze and place under a hot broiler for a few seconds.
- Arrange the lamb chops on a warmed serving plate; garnish with the vegetables and artichoke bottoms. Spoon the sauce over the lamb and serve immediately.
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Thanks to Contrexéville spa cuisine for their kind collaboration
Thanks to Contrexéville spa cuisine for their kind collaboration
©Copyright MSCOMM 1996 – 2024. Michèle Serre, Éditeur
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