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RACK OF MILK-FED LAMB COOKED IN FLEUR DE SEL, GOURMET PEAS FRICASSEE, BEAN AND ASPARAGUS

visibility58132 Views comment0 comments person Posted By: Emmanuel Poulet-Harmel list In: Recipes of gourmets
RACK OF MILK-FED LAMB COOKED IN FLEUR DE SEL, GOURMET PEAS FRICASSEE, BEAN AND ASPARAGUS
Rack of milk-fed lamb cooked in fleur de sel, fricassee of gourmet peas, broad beans and asparagus.
By starred chef Michel Husser: in the heart of the vineyards, Michel Husser offers modern and refined cuisine, imbued with tradition and Alsatian flavors, in a warm setting.
? Ingredients :
- 1 suckling lamb chest
- 1kg of fresh broad beans
- 150g of new onions
- 250g snow peas
- 1 white leek
- 250g of asparagus
- 6 garlic cloves
- 1 sprig of rosemary
- olive oil
- flower of salt
1️⃣ Preparing and cooking the lamb
Trim the squares and season with fleur de sel and pepper.
Bake in the oven at temperature 6, on the skin in a little olive oil, for 10 to 15 minutes then leave to rest on a wire rack. Iron the squares on the skin for 3 to 4 minutes then turn them for 2 minutes to finish cooking.
2️⃣ Preparation and cooking of vegetables
Sweat the onions, garlic, leek with a little olive oil. Add the beans, snow peas and asparagus. Simmer with the rosemary for 5 to 8 minutes covered then uncovered.
3️⃣ Tasting
Serve with racks of lamb with sautéed new potatoes.
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