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Roasted Rack of Lamb
with Fava Beans and Chanterelle Mushrooms
Serves 4
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INGREDIENTS
2 cleaned racks of lamb
4 oz. fava beans
4 oz. baby chanterelle mushrooms
3 oz. butter
1 oz. garlic, chopped
1 oz. shallots, chopped
1 oz. olive oil
6 oz. lamb Stock
Salt and pepper |
PREPARATION
Heat oven to 400 degrees.
Blanche the fava beans in boiling water and refresh in iced water.
Peel
them.Clean and wash the chanterelle mushrooms. Saute the mushrooms
with 2 oz. butter, chopped garlic, and chopped shallots. Set aside.
Season the rack of lamb with salt and pepper and sear in olive oil,
and finish cooking in oven until desired temperature.
Reduce lamb stock until a nice consistency is reached. Add the
sauteed
mushrooms and "monte au beurre," adding in the remaining
ounce of
butter to finish the sauce. Reheat the fava beans and start to plate
up.
In the center of each plate, place a serving of rack of lamb. Place
the fava beans around the lamb. Drizzle with sauteed mushroom sauce.
Bon Appetit!
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Phillipe Ruiz, Palme d'Or Chef
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