Rack of Lamb Steamed with Thyme Recipe
Rack of Lamb Steamed with Thyme
Total time: 30 to 60 minutes
Preparation time: 10 minutes
Cooking 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."
- 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
- 125 ml (1/2 cup) lightly thickened lamb stock
- 125 g (5 oz.) fromage blanc (fresh white cheese)
- Chopped mint
- Salt and pepper
- 1 tsp. gelatin
- 1 tsp. soy sauce
- 2 tbsp. lightly thickened lamb stock
  1. Prepare the vegetables: steam until tender and glaze with a little of the thickened lamb jus, except for the beans.
  2. Fill the artichoke bottoms with a spoonful of the peas that have been cooked in boiling water.
  3. To make the sauce, combine the lamb jus and fromage blanc and heat gently. Season with chopped mint, salt and pepper. Keep warm.
  4. 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.
  5. Cook the lamb chops by sprinkling the thyme over them and steaming them for about 10 minutes.
  6. Let rest 10 minutes; dry with paper towels; brush with the glaze and place under a hot broiler for a few seconds.
  7. 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
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