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Serves Four
Main Ingredients:
800 g rack of lamb French cut
100 g mixed beans
40 g green peas
40 g fava beans
Enoki Pancake:
120 g enoki mushrooms
2 pcs whole egg
10 g garlic cloves
20 g scallions
20 g butter
to taste salt & pepper
Lamb Sauce:
10 cl lamb jus
15 g bean paste
2 cl olive oil
to taste salt & black pepper
Salad:
200 g Japanese eggplant
1 l oil for frying
2 g thyme fresh
10 g rosemary fresh
100 g baby mixed greens
20 g mixed fresh herbs
60 g green peas
1 tblsp olive oil
10 g garlic chopped
to taste salt & black pepper
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Recip
By
Chef Jean Paul Naquin
Method: Soak
the dried beans in cold water for 6 hours. Remove and cook in
boiling water, drain and put to one side.
Cook green peas and fava beans separately in boiling salted
water, cool and drain.
Season lamb rack and roast in the oven until medium rare.
Enoki pancakes - Chop enoki mushrooms roughly.
Crack and beat the eggs, then add the chopped mushrooms, chopped
garlic and chopped scallion.
Season the mix and saute with butter.
Slice eggplant thinly length wise and deep fry until crisp and
gold. Heat lamb jus, add bean paste and olive oil. Rectify the
seasoning.
Toss mixed the beans in lamb jus.
Place pancakes on serving dishes, top with beans and cover with
another pancake.
Add the lamb rack, toss salad with herbs, green peas, chopped
garlic and olive oil. Finish with the herb salad mix and slices
of eggplant.
Pour remaining jus over the lamb and serve.
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