Lamb rack noisettes à la Provençale with ratatouille

19 h
Type of dish: Meats
Temperature: Hot
Allergens
Nuts
Nuts
Sulfites
Sulfites
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.