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Entreé

Rack Of Lamb With Dijon Crust

INGREDIENTS

LYONNAISE POTATO

  • 1 Potatoes, skin on
  • 1 Onion

LAMB

  • 300 g Lamb Rack
  • 40 g Dijon Mustard
  • 40 g Bread Crumbs
  • 1 Baby Carrots
  • 1 Baby Yellow Squash
  • 1 Baby Zucchini
  • 30 g Fresh Parsley, chopped
  • 10 cL Olive Oil
  • 10 Cherry Tomato
  • 10 g Butter

SAUCE

  • 3 cL Chianti
  • 3 cL Balsamic Vinegar
  • 10 cL Brown Stock
  • Fennel
  • Lamb Jus
INSTRUCTIONS

FOR THE LYONNAISE POTATO

  1. Cut potato into ¼-inch cubes and steam
  2. Sautee onion and season with salt and pepper.
  3. Add ¼ cup of demi glace and reduce.

FOR THE LAMB

  1. Sear the lamb on the grill.
  2. Baste the lamb with the mustard and then coat with the bread crumbs.
  3. Cook in the oven.
  4. Blanch the veg in salted water until al dente.
  5. Reheat in a pan with butter, olive oil and seasoning.
  6. Sprinkle with fresh parsley when on plate.

FOR THE SAUCE

  1. Reduce red wine and balsamic vinegar to a glaze,
  2. Add the brown stock and reduce to a nice consistency.
  3. Cut the fennel into 6 even sized pieces.
  4. Lightly brown on flat top, place in pan, cover with lamb jus and braise until tender.

This entreé has been found at Palo. The Rack Of Lamb With Dijon Crust has been offered on the Palo menu.

Source: Fish Extender Recipe Collection

Created 2024-02-05 13:34:57 – Last Modified 2024-02-12 13:17:42