Rack of lamb, herb crust, accompanied by panisses, and a fricassee of wild mushrooms from Claudia’s Kitchen

Ingredients for 4 servings

Rack of lamb (allow 2 chops per person)

Breadcrumbs 3 tablespoons

2 garlic bulbs

50g chopped pine nuts

1 tablespoon chopped rosemary, 1 tablespoon thyme

40 gr softened butter

Salt and pepper

To prepare the lamb

Prepare the herb croute by mixing softened butter with the chopped herbs, pepper, chopped pine nuts and breadcrumbs

Salt the lamb, sprinkle the rounded side with flour and brush with egg yolk.

Spread the herb crust.

Put in the oven (200 ° C) for 40 to 45 minutes.

For the Mushrooms

Select a mixture of pieds de mouton, chanterelles, porcini.

Clean quickly under running water and dry with a paper towel.

Put a little olive oil in a pan and heat.

Fry the mushrooms for five minutes, add to the water rendered by the mushrooms a spoon or two (depending on the rendered water) of thickening agent or flour.

Cook for a few minutes and add 2 chopped shallots, stir, it’s ready!

For the panisses

Buy panisse (typical Marseille preparation with a base of chickpea flour) in a roll and cut into slices.

Brown them in a hot frying oil. Season well with salt and pepper.

Serve your lamb with a few slices of panisse and mushroom fricassee.

Bon App, Claudia’s kitchen

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