Family Best Time >> Food

Rack of lamb with green vegetables, Guinea pepper and Folle Blanche


Ingredients:2 people
  • 4/6 rib rack of lamb, trimmed and tied
    1
  • peeled green asparagus
    300 g
  • fresh peas, shelled and blanched
    200 g
  • blanched beans with their pods removed
    200 g
  • guinea pepper
  • fine sea salt
  • armagnac (folle blanche)
    5 cl
  • lamb (or veal) jus
    15 cl
  • butter
    2 walnuts
  • chervil
    1 boot


Preparation:
  • Preparation time:30 minutes
  • Cooking time:15 minutes


Put a hint of butter in a sauté pan, mark the square (pre-seasoned) well browned, put in the pre-set oven at 180°C.

Cook rosé, about 10/15 minutes depending on size, leave to stand, meanwhile prepare the vegetables:

Cook the asparagus in salted boiling water, holding them upright with the tips up, out of the water, keep warm.

Put the peas and beans over low heat in a frothy butter. Let simmer for 5 minutes. Keep warm.

Degrease the pan, and add the Folle Blanche, reduce until almost dry, and moisten with the lamb jus.

Let reduce by 3/4 and add the butter in pieces, winnowing, salt and pepper from the Guinea pepper mill.

Put the rack back in the oven, just to warm it up, place on the serving platter, with the buttered vegetables around it.

Sprinkle with cooking juices and add sprigs of chervil around it.

Rack of lamb with green vegetables, Guinea pepper and Folle Blanche

A creation of Chef Hubert