Rack of Lamb with Herb Crust on Three Kinds of Cauliflower with Sweet and Sour Blueberries

Mix all ingredients well until you get a smooth mixture. If the ingredients do not combine optimally, add a little more panko flour. Now distribute the mass on cling film, put another layer of cling film on the mass and roll smoothly with a rolling pin. Now place the breading in the freezer until it is lightly frozen. (Meanwhile prepare the rest of the dish) Remove the skin and tendons from the rack of lamb, parry it. Season with salt and pepper. Preheat the oven to 160 degrees (circulating air 140 degrees). Heat some clarified butter in a pan and fry the meat for 2-3 minutes on each side. Place the meat on a tray and continue cooking in the oven (below) for about 15 minutes. Then take the meat out of the oven and adapt the frozen herb crust to the rack of lamb, cut it to size and press it firmly onto the lamb. The herb crust goes on top of the lamb. Gratinate the meat under the grill (grill function in the oven) for about 3 minutes. Then divide into chops.

Put some clarified butter in a small saucepan and add the blueberries, sauté for a while and add brown sugar so that they caramelize. Deglaze with port wine and let the sauce reduce. The kernels of the blueberries automatically thicken the mass and give it a nice consistency. The sauce should simmer a little, keep it warm on the lowest setting on the stove.

Put more than half of the cauliflower in boiling salted water and cook until it is soft. Put the cooked cauliflower in a blender, add the cream and butter, mix well. Season to taste with nutmeg, salt and pepper. Slice the other half of the cauliflower with a fine truffle slicer. Set half aside and toast the other half in a pan with a little panko flour.