Alpilles rack of lamb

 

Discover an innovative recipe by Jean Claude Brugel (Meilleur Ouvrier de France in 1996), Chef at the Café de Paris Monte-Carlo.

Roasted Alpilles rack of lamb and glazed vegetables by Jean-Claude BrugelRoasted Alpilles rack of lamb and glazed vegetables

 

 

Servings: 4

 

Ingredients: 

- 2 racks of lamb (8 chops) 

- 5 cl olive oil

- 100 g butter

- Salt and pepper

- 1 clove of garlic 

- 1 piece each of different coloured carrots

- 1 purple artichoke

- 2 spring onions

- 100 g pearl onions

- 200 g peas

- 100 g cherry tomatoes

- 200 g fava beans

- 100 g Romanesco

- 400 g large potatoes

 

Recipe:

- Peel, wash and cut all the vegetables.

- Sauté them separately with oil and butter. Season.

- Keep them crunchy.

- Season and brown the rack of lamb, then roast in the oven at 200°C for 20 minutes.

- Cut the potatoes into 2 mm thick round pieces. Place them in a rose shape and sauté them on both sides in a pan.