GRILLED BABY LAMB RACK

Ingredients:

- 200 g baby lamb rack

- 10 g whole grain mustard

- 30 g white asparagus

- 50 g eggplant begendy

- 20 g lamb gravy from grilling the lamb

- 10 cc olive oil

- 10 g carrot puree

- 15 g baby carrot (pan fried)

- 15 g baby zucchini (pan fried)

- 15 g artichoke heart

- 15 g baby lettuce

- 5 cc balsamic essence

1. Eggplant begendy

- Fry the eggplant in hot olive oil until cooked. Then peel the skin while the eggplant is still hot. 

- Chop the eggplant into a puree. 

- Heat the pan, melt the butter and stir in the flour to make a roux, then add milk. 

- Stir continually until it thickens into a smooth bécamel sauce. 

- Add the eggplant puree to the bécamel and cook. 

- Remove from the stove, add grated mozzarella and season with salt and pepper. 

2. Carrot puree

- Boil the carrot with garlic and onion until well cooked. 

- Blend into a puree. 

- Strain then season with salt and pepper. 

3. Season the lamb rack with salt, pepper, and wholegrain mustard. 

4. Pan sear the lamb and cook to desired wellness. 

5. Serve the lamb on top of eggplant begendy with white asparagus, baby zucchini and baby carrot. Pour gravy over the lamb and garnish with remaining ingredients. 

Enjoy your cooking with your loved one

Sumber majalah: Exquisite taste, Nov-Jan 2016