Will you try to make this Rack of merino lamb by Chef Susana Cigarro? A simple recipe with a delicious result, with wine pairing suggested by Outwine. Did you make it already? Share with us how the outcome was!
INGREDIENTS
1000 g rack of lamb (whole chops)
100 ml melted butter or vegetable oil
100g butter
1 sprig of fresh thyme
4 cloves of garlic
Salt
Chile
1 bunch of fresh parsley
300 g stale bread
1000 g potato
500 g sea salt
50ml cream
70g butter
0.002 g of saffron filaments
500 g of Pleutotus eryngii mushrooms
100 ml virgin olive oil
50 g chopped parsley
2 garlic cloves, minced
INSTRUCTIONS
1. In a food processor, pulse the bread and parsley until it resembles breadcrumbs.
2. Clean the lamb, removing the fat, cutting into pieces with each piece having four bones. Season with salt and pepper.
3. In a very hot skillet, place a little butter or vegetable oil and then fry the pieces of meat on all sides, until they are golden brown. Once each piece is sealed, add the butter, fresh thyme, garlic cloves and then baste the meat with the melted butter for a few minutes. Roll the lamb rack over the breadcrumbs to coat and bake for another 8-10 minutes at 180ºC.
4. Bake the potato on a baking tray with coarse salt, until soft on the inside. Remove the skin and mash. Melt the butter with the saffron to release all the aroma.
5. Mash the potatoes with the cream and butter, until smooth. Taste and season with salt and pepper as needed.
6. Cut the mushrooms lengthwise, heat the oil in a frying pan and add the minced garlic. Add mushrooms and cook until soft.
7. Finish with salt, pepper and chopped parsley.