Rack of Lamb with Spring Potato and Cheese Gateau English Pea Fricassee
Ingredients
- 1 (8 bone) rack of lamb, approximately 1 1/4 to 1 1/2 pounds fully frenched
- 3 ounces olive oil
- 2 cloves of garlic, crushed with the flat end of a knife
- 2 ounces thyme
- 3 tablespoons butter
- 12 ounces lamb stock, reduced by 1/2 (lamb jus)
- 10 ounces yellow flesh spring potatoes, peeled
- 4 tablespoons butter, cold and cubed
- 1-ounce goat cheese, rolled into balls
- Salt and pepper
- 1-ounce bacon, diced
- 2 ounces pearl onions, sliced very thin
- 2 tablespoons butter
- Salt and pepper
- 5 ounces peas, shucked, blanched and peeled (approximately 1 pound in the pod)
- 1-ounce garlic puree (see recipe below
Instructions
Organization Tags
Tags easily organize your Recipe Library
Comments