Crusted Rack Of Lamb With Spices And Spicy Bread
|Rack lamb||600 Gram|
|Dijon mustard||2 Tablespoon|
|Mixed spices||2 Teaspoon (Ginger, Cinnamon, Star Anise, 'Espelette' Chili)|
|Spicy bread||200 Gram, crumbed|
|Mixed nuts||100 Gram (Hazelnut, Chestnut, Pistachio, Almond)|
|Pumpkin flowers||2 , stuffed with zucchini, garlic, tomato, olive, paprika|
|Cooking oil||2 Cup (32 tbs) (For Deep Frying)|
|Tempura powder||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
|Brown stock||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
Pan-fry the lamb rack briefly to colour, then coat with mustard, mixed spices and spicy breadcrumbs.
Place in a medium heated oven for 10 to 20 minutes depending on how well done you like it.
Mix the polenta with chopped nuts.
Place in a saucepan over low heat and slowly add water, whisking at all times until polenta comes away from the edges of the pan.
Place immediately in a baking dish and allow to cool.
Before using, cut into slices and pan-fry.
Coat the pumpkin flowers in tempura batter and deep-fry.
Sauce Deglaze the pan with brown stock (see basic recipes).
Some spices can be added to taste.
Strain the sauce