Roast rack of lamb with swiss chard and almond flan and rooibos, rosemary and corinthe jus

Name: Roast rack of lamb with swiss chard and almond flan and rooibos, rosemary and corinthe jus
Yield: Serves 8
Cuisine: French
Ingredients: 2 teaspoons cornflour diluted in 2 tablespoons cold water; 500 ml water; 2 teaspoons cornflour diluted in 2 tablespoons cold water; vegetable oil (sunflower or canola); 100 g butter; vegetable oil (sunflower or canola); vegetable oil (sunflower or canola); 4 rooibos tea bags; 5 tablespoons Corinthe raisins; 200 ml chardonnay; 1 tablespoon chopped rosemary; 1 large onion, peeled and cut into large cubes; trimmings from the lamb racks; 1 large celery stalk, washed and cut into large cubes; 1 large carrot, peeled and cut into large cubes; pinch nutmeg; 1 litre lamb stock (see BASICS); 6 eggs; 2 tablespoons flaked almonds; 300 ml cream; 300 ml milk; pine nuts for garnish; 2 bunches Swiss chard; salt and freshly ground black pepper; salt and freshly ground black pepper; 8 racks of lamb, 4 bones in each, trimmed (keep all trimmings to make the sauce); olive oil

Preparation info

Serves
8

Difficulty
Medium

Appears in

Feast

By Franck Dangereux

Published 2004

About

I discovered rooibos tea in South Africa, and it has since become popular all over the world. It has such a distinctive flavour – I don’t really enjoy drinking it on its own, but it is wonderful to stew fruit in, and combines perfectly with certain sauces.

It’s best to buy your racks of lamb from a butcher and ask for them to be trimmed and cut to size, rather than buy ready-trimmed racks from a supermarket, because you need the trimmings for the base of the sauce. You could just ma

Ingredients

Africa
Europe
South Africa
France
Main course
Mediterranean
Gluten-free
Spring

Ingredients

Method