Lamb à la Grecque

Name: Lamb à la Grecque (Hot truffle potatoes en gelée)
Yield: Makes 4
Ingredients: 25 ml olive oil; Parsley cress; 20 g confit garlic paste; 100 g Greek yoghurt; 50 ml lemon oil; Butter to caramelise 40 ml lamb sauce; Olive oil; 1 boned rack of lamb (8 cutlets); 5 leaves rosemary, finely chopped; 1 white onion, finely chopped, confit in olive oil until soft; Kosher salt & pepper; 300 ml chicken stock; Cucumber, skinned, diced & marinated with oilive oil, kosher salt & pepper; 1 shoulder of lamb, 150 g for this recipe; 200 ml black truffle juice; 0.5 g black powder food colouring; 7.5 g gellan gum f; 100 g peeled pearl onion, cut in half; 1 aubergine, cut in half & scored with a knife; 100 ml lamb sauce; Cumin powder; 20 large spinach leaves, stem removed, blanched & dried; Kosher salt; 1 sprig of mint; 1 head garlic, cut in half; 25 ml cabernet sauvignon vinegar; 20 gold leaves; 12 ratte potatoes; 200 g rock salt; 4 sprigs rosemary

Hot truffle potatoes en gelée

Preparation info

Makes
4

Difficulty
Medium

Appears in

Pied à Terre

By Asimakis Chaniotis and David Moore

Published 2021

About

Ingredients

Lamb

1 boned rack of lamb (8 cutlets)

Main course
Gluten-free

Method

Lamb

Wrap the rack of lamb very tightly in cling film to form a boudin. Chill to 2 C. Cut 100g portions and vacuum. Cook at 50 C in a water bath for 25 mins.

Shoulder of lamb ‘Ferrero Rocher’

Salt lamb shoulder in rock salt, garlic and rosemary for 2 hours. Wash off salt, pat dry and wrap in cling film a