Lamb rack noisettes à la Provençale with ratatouille

19 h
Type of dish: Meats
Temperature: Hot
Meses de temporada*: March
Allergens:
Nuts
Nuts
Sulfites
Sulfites
Traces of celery
Traces of celery
Traces of crustaceans
Traces of crustaceans
Traces of eggs
Traces of eggs
Traces of fish
Traces of fish
Traces of gluten
Traces of gluten
Traces of milk
Traces of milk
Traces of mustard
Traces of mustard
Traces of sesame
Traces of sesame
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Lamb ribs 1.5 kg
Frozen spinach 0.35 kg
Pine nuts 0.1 kg
Corinto raisins 0.1 g
Onion 1.0 kg
Armagnac 0.005 l
Red pepper 0.75 kg
Aubergine 0.5 kg
Courgette 0.5 kg
Garlic, bulb 3.0 ud
Tomato 0.5 kg
Thyme 0.005 g
Olive oil 0.1 l
Parsley 2.0 g
Ground white pepper 0.005 g
Elaboration

For the noisette:

  • Debone the rack of lamb, remove the loin from the bone and place it over the flank with less meat. Season with salt and pepper.
  • Keep the bones to make a brown stock  for  gravy
  • Stuff the rack with the filling,make some pieces with plastic film  and vacuum pack.
  • Bake in steam oven at  72 ºC for 18 hours. Let it cool and save. 

For the filling: 

  • Sauté the onion cut  in  brunoise.
  • Hydrate the raisins with a bit of  armagnac.
  • Boil the spinach, drain and chop.
  • Toast the pine nuts.
  • Mix all the ingredients, season with salt and let it cook for a while. 

For the gravy:

  • Make a consistent brown stock with the roasted lamb bones. Let it reduce and  make a gravy.  

For the  Ratatouille:

  • Roast the red peppers, peel and make discs with their flesh. 
  • Make discs of  a similar size with the courgette,aubergine , onion and tomato previously peeled.
  • Prepare a bit of garlic oil and pan fry  the courgette, aubergine and onion.
  • Arrange all the ingredients by colours in a silicon muffin mold and bake until the tomato is done. Let it cool and remove from the mold. 

For the decoration:

  • Make a thyme oil and put it  into a dispenser.
  • Keep some thyme leaves to place over the meat.
  • Make a parsley oil  and put it into a dispenser.

SET-UP

  • Warm the  noisette pieces in the  Ronner at 65ºC.
  • Take out the meat from the pack and cut  it into  portions. Mix the juices of the pack with the gravy and reduce a bit.
  • Warm the  Ratatouille in a dry oven   at  180ºC .
  • Sear one side of the noisette   on the grill  and put  it on a plate.
  • Pour the gravy over the  noisette . Put the  Ratatouille on one side of the plate and decorate  with parsley oil.
  • Drop a dash of the thyme oil over the  Ratatouille and add a thyme leaf to the noisette.
Nutritional information (1 portion)
Fiber 9.86 g
Saturates 26.98 g
Monounsaturated fatty acids 36.84 g
Polyunsaturated fatty acids 13.08 g
Cholesterol 117.1 mg
Calcium 386.36 mg
Iron 11.0 mg
Zinc 7.26 mg
Vitamin A 585.2 ug
Vitamin C 130.14 g
Folic acid 225.4 ug
Salt (Sodium) 476.27 mg
Sugars 21.92 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.