Lamb rack noisettes à la Provençale with ratatouille
Allergens:
Ingredients for 5 portions
Calculate portions
Lamb ribs
1.5 kg
Frozen spinach
0.35 kg
Pine nuts
0.1 kg
Corinto raisins
0.1 g
Red pepper
0.75 kg
Small aubergine
0.5 kg
Courgette
0.5 kg
Garlic, bulb
3.0 ud
Tomato
0.5 kg
Thyme
0.005 g
Xantana rubber
3.0 g
Table salt
5.0 g
Ground white pepper
0.005 g
Elaboration
For the noisette:
- Debone the rack of lamb, remove the loin from the bone and place it over the flank with less meat. Season with salt and pepper.
- Keep the bones to make a brown stock for gravy.
- Stuff the rack with the filling,make some pieces with plastic film and vacuum pack.
- Bake in steam oven at 72 ºC for 18 hours. Let it cool and save.
For the filling:
- Sauté the onion cut in brunoise.
- Hydrate the raisins with a bit of armagnac.
- Boil the spinach, drain and chop.
- Toast the pine nuts.
- Mix all the ingredients, season with salt and let it cook for a while.
For the gravy:
- Make a consistent brown stock with the roasted lamb bones. Let it reduce and make a gravy.
For the Ratatouille:
- Roast the red peppers, peel and make discs with their flesh.
- Make discs of a similar size with the courgette,aubergine , onion and tomato previously peeled.
- Prepare a bit of garlic oil and pan fry the courgette, aubergine and onion.
- Arrange all the ingredients by colours in a silicon muffin mold and bake until the tomato is done. Let it cool and remove from the mold.
For the decoration:
- Make a thyme oil and put it into a dispenser.
- Keep some thyme leaves to place over the meat.
- Make a parsley oil and put it into a dispenser.
SET-UP
- Warm the noisette pieces in the Ronner at 65ºC.
- Take out the meat from the pack and cut it into portions. Mix the juices of the pack with the gravy and reduce a bit.
- Warm the Ratatouille in a dry oven at 180ºC .
- Sear one side of the noisette on the grill and put it on a plate.
- Pour the gravy over the noisette . Put the Ratatouille on one side of the plate and decorate with parsley oil.
- Drop a dash of the thyme oil over the Ratatouille and add a thyme leaf to the noisette.
Nutritional information (1 portion)
Energy
1049.99
kcal
Carbohydrates
30.66
g
Proteins
36.41
g
Lipids
85.58
g
Fiber
9.72
g
Saturates
27.35
g
Monounsaturated fatty acids
36.83
g
Polyunsaturated fatty acids
13.08
g
Cholesterol
117.1
mg
Calcium
386.77
mg
Iron
11.0
mg
Zinc
30.27
mg
Vitamin A
585.2
ug
Vitamin C
130.14
g
Folic acid
225.4
ug
Salt (Sodium)
476.27
mg
Sugars
19.91
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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