John Myers
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Rack of Lamb with Wild Broccoli, Potato Puma and Fig Sauce
The perfect rack of lamb with wild broccoli, potato puma and fig sauce recipe with a picture and simple step-by-step instructions.
For the rack of lamb:
- 3 Pc. Rack of Lamb
- 4 tbsp Olive oil
- 2 Pc. Sprigs of thyme
- 2 Pc. Sprigs of sage
- 1 Pc. Rosemary sprig
- Mint leaves
- 4 Pc. Garlic cloves
For the fig sauce:
- 1 Can Figs
- 75 g Powdered sugar
- 100 ml Port wine
- 400 ml Poultry stock
For the wild broccoli:
- 500 g Broccoli wild
- 50 g Browned butter
- 1 tbsp Creme fraiche Cheese
- Salt
- Pepper
- Freshly grated nutmeg
For the corn:
- 5 Pc. Baby corn
For the potato espresso:
- 1 Pc. Potato big
- 400 g Potatoes
- 150 ml Milk hot
- 1 shot Olive oil
- Butter
- Nutmeg
To garnish:
- Nutmeg
- 5 Pc. Fig fresh
- Flaked almonds
For the rack of lamb:
- Squeeze out the garlic cloves, mix with the olive oil and herbs. Brush the rack of lamb with it and leave to marinate for about 4 hours.
- Remove the meat from the marinade, wash, dry and season with salt and pepper.
- Roast the lamb all over and then cook in the preheated oven at 220 ° for about 10 minutes. Remove the meat and let it rest.
For the fig sauce:
- Put the powdered sugar in a saucepan and let it caramelize. Deglaze with port wine until the sugar is dissolved. Add the figs to the port and sugar mixture.
- Cut open the fig in the pot and reduce the whole thing in half. Add some poultry stock and reduce again a little.
- Sift the sauce and let it simmer again. Keep adding poultry stock until the desired consistency is achieved.
For the wild broccoli:
- Cut the top florets off about a third of the broccoli and blanch for two minutes in salted water, rinse under cold water.
- Cook the remaining broccoli very soft, rinse, drain and allow to evaporate in the browned butter.
- Then puree, mix with crème fraîche and season with salt, pepper and nutmeg. Fill into a squirt bottle and keep warm.
For the corn:
- Halve the corn and fry until golden brown.
For the potato espresso:
- Peel the large potato and cut into five thin slices (about 2 mm thick). Put in a circle and fry until golden brown.
- Peel the remaining potatoes and cut into pieces. Soft boil, drain (collect about 50 ml of the boiling water) and puree.
- Mix with the hot milk, cooking water, olive oil and a little butter to a creamy liquid, sieve and season with nutmeg, salt and pepper.
- Pour warm into an espuma dispenser. Screw in the capsule and place in a warm water bath.
To serve:
- Cut the rack of lamb in half. Place half of the rack of lamb on each plate.
- Spread the fig sauce around it. Add broccoli and corn. Place the potato ring next to it and fill it up with potato pumpkin.
- Season with fresh nutmeg as needed. As a decoration you can add a piece of fresh fig and pour almonds over the broccoli.
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