Difficulty:[usr 2]
Prepare the curry cream:peel the cucumber, open it and remove the seeds, cut it into pieces and put it to drain with coarse salt for ten minutes, rinse it and mix it with the fresh cream, season and flavor with curry , reduce until good consistency. Book.
Trim or have your rack of lamb trimmed and sleeved by your butcher. Sear it in very hot oil and finish cooking in the oven (200°C) for about fifteen minutes, depending on its size. Let it rest in a warm place for about ten minutes then place it on a serving platter. Drizzle with farigoule, surround with a bead of Indian curry cream, add a sprig of thyme, serve with green beans or butter.
Variation:proceed in the same way but cut the rack into chops and serve on plates.
It's a creation of chef Hubert
