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Crusted Rack Of Lamb With Spices And Spicy Bread

Western.Chefs's picture
  Rack lamb 600 Gram
  Dijon mustard 2 Tablespoon
  Mixed spices 2 Teaspoon (Ginger, Cinnamon, Star Anise, 'Espelette' Chili)
  Spicy bread 200 Gram, crumbed
  Polenta 200 Gram
  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)
  Salt To Taste
  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).
Check seasoning.
Some spices can be added to taste.
Strain the sauce

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Crusted Rack Of Lamb With Spices And Spicy Bread Recipe