For 3 people
- Approx. 600g rack of lamb
- 150g nut mix
- 50g breadcrumbs
- 50g soft butter
- 2 eggs
- 1 garlic clove
- 2 tbsp Corovita rosemary oil
- Salt, pepper, fresh rosemary
- Remove thick tendons from the lamb racks.
- Season the lamb racks and fry them in oil with the garlic clove.
- Roughly chop the nuts and mix with the breadcrumbs, butter and eggs, season.
- Spread the nut mixture evenly over the meat, about 1cm thick.
- Cook the lamb in the oven at 180°C for about 8 minutes.
- Lamb cuts
- 200ml lamb stock
- 100ml fruity red wine
- 2 tablespoons honey
- 1 bay leaf
- Brown the lamb pieces in the pan previously used for the loins.
- Deglaze with lamb stock and red wine and simmer with the bay leaf for 10 minutes.
- Add the honey and thicken slightly if necessary.
- 8 pcs carrots with green
- 4 diced dates
- Juice of one lemon
- 3 tbsp Corovita rosemary oil
- leaf parsley
- salt, sugar
- Peel the carrots and cut them into thin slices using a vegetable peeler.
- Mix the slices with a little oil, sugar, and salt and cook in a preheated oven at 250°C for about 8 minutes, until the ends begin to turn dark.
- Pour the lemon juice over the still warm carrots and fold in.
- Add chopped flat-leaf parsley and dates and season to taste.
- 1 pomegranate
- ½ bunch of chervil
Completion:
Serve the warm carrot salad, arrange three lamb bones on top, and serve with the honey sauce. Garnish with pomegranate seeds and chervil sprigs, if desired.
