Project Description

Rack of pre-sale lamb in herb crust and mustard a l’ancienne and balsamich vinegar sauce

Ingredients (for 1 person)

For the lamb:
Rack of pre-sale lamb weighing
250 gr · 10 g of rustic mustard a l’ancienne · 80 ml of balsamic sauce salt · pepper

For the aromatic bread: 200gofbread·40gofmixed aromtatic herbs (thyme, santoreggia, nepitella, mint) · 20 g of parsley

For the crespelle: 1egg·30gofflour·100mlofwhole milk · 2 of Sicilian red oranges · 50 g of buffalo ricotta · 4 sprigs of thyme · 10gofbutter·5gofbrownsugar

For the side dish:
100 ml of vegetable stock · 150 g of purple potatoes · 50 g of burrata · 1 artichoke · 10 ml of extra virgin olive oil·20gofbutter·1sliceofbacon· 1 bunch of thyme of sprigs · 20 ml of dry white wine

Procedure

For the aromatic crust: shred the bread into small pieces and put them in a blender with the mixed herbs (previously washed). Blend until you get aromatic bread crumbs.

Clean the lamb rack very well, scraping the bones and eliminating the fat, then dress it with oil, salt, and a dash of pepper. Oil all the meat, then sear it in an anti-stick pan, lightly greased and already hot, turning it over so that it develops color evenly and the meat seals. When this is done, let it rest for 5 minutes, then brush it with some mustard and cover it up with the aromatic bread crumbs, pressing them well to keep them in place. Put the lamb rack on a small baking sheet and cook it in the oven at 185°C for 10 minutes.

Prepare the crespelle: break the egg in a bowl, add the milk and the flour, stirring well to avoid making lumps. Wash the orange, grate the zest and add it to the batter, along with the melted butter. Heat an anti-stick pan, grease the bottom lightly and pour in a ladle of the batter. Tilt the pan so that it spreads out evenly and forms a thin crespelle. Let it cook for 2 minutes, then flip it over using a spatula to help you, and cook it for one more minute. Cut

the orange into thin slices, arrange them like a flower on a baking sheet lined with parchment paper, placing some thyme twigs in between and put the ricotta on top. Sprinkle the grated orange zest over it and cook in the oven at 120°C for about 15-20 minutes.

Meanwhile, juice the second orange and emulsify it with a little bit of oil (juice and oil should be in equal parts) and the brown sugar. When the ricotta has finished cooking, remove the orange slices and the thyme twigs, then fill the crespelle with the ricotta. Place it on a baking sheet lined with parchment paper and dampen it with the sauce. Bake in the oven at 120°C for 5 minutes.

Prepare the potato mousse: Cook the potatoes in salted boiling water for 40 minutes, then drain them, peel them, and put them in a blender while they’re still hot. Add the burrata, a little oil, a pinch of salt and a dash of pepper. Blend everything until you get a somewhat even mixture.

Prepare the artichoke: trim the artichoke, eliminating the tougher outer stems and the beard inside, and scrape the stem. Wrap the artichoke in the bacon.

Put a little oil and a few sprigs of thyme in a pan and heat it. When the oil is hot, add the artichoke and let it fry for 4-5 minutes. Pour in the white wine and let the alcohol cook out completely. Add the stock and let it cook for 15 minutes over medium heat, making sure the artichoke is always completely covered with stock.

WINE

The characteristic taste of lamb requires a red wine that’s heavy-bodied, but that doesn’t cover the dish’s other aromas. I believe Nobile di Montepulciano is the ideal match.