Rack of French Lamb with Blackberries Sauce and Potato Gateau
Ingredients for a dish:
1 unit clean French lamb rack
20ml Olive oil
20ml Olive oil
50ml Red wine
3 unit New carrots
Oil to frie
Salt and pepper enough
1 unit Maris piper potatoe
1/4 Butternut squash
Salt and ground black pepper enough
100ml Double cream
3g Pepperoni pepper
1- Season the lamb with salt and pepper.
2- Heat a frying pan, place olive oil and butter.
3- Grill the meat on all sides.
4- Bake at 190oC for 26 minutes.
5- Cut the chops and serve.
1- Cut the onion into brunoise.
2- Place the oil in a sauce pan, heat and sweat the onion.
3- Place half the fruit with wine, sugar, salt and let reduce.
4- Turn off the heat and serve with meat (use the other half of the fruit to decorate the plate).
1- Cut the leaves of carrots and bake with butter for a few minutes.
2- Slice the very thin leeks lengthwise and fry until crisp.
3- Spinach: Blanch the spinach, season with salt and pepper and arrange on the plate.
4- For the potatoes: Cut the potatoes with the rim, take a cover, remove the core with a boleador. Season with salt. Place butter inside and bake with herbs like thyme and rosemary to flavor 200oC for 20 minutes turning on all sides (remember that the faster roasting lid).
5- For the pumpkin: cook in salted water until soft. Place the Thermomix with pepper, butter and a little cream. Purée until smooth and creamy, you have to stay with similar consistency of cream cheese. Stuff the potatoes with this puree, cover and put the lid down and serve.