Herbal Rack Of Lamb on Onion Confit with Green Beans and Potato Gratin

Summary

Ingredients

• 400 g rack lamb (s)
• 2 tablespoon breadcrumbs
• Sea salt, coarse
• pepper
• 1 teaspoon lemon thyme, freshly chopped
• 1 clove garlic, pressed
• 2 tablespoon butter, clarified
• 2 sprigs rosemary
• some pepper, (Bengali mountain pepper)
• Onion (s) - confit:
• 400 g onion (s), red, cut into fine strips
• 2 tablespoon sugar
• 1 tablespoon butter
• 100 ml port wine, red
• 100 ml red wine
• 2 tablespoon balsamic vinegar, red
• 1 tablespoon vinegar, (vanilla vinegar)
• 1 tablespoon vegetable stock
• Salt and pepper, from the mill
• Potato (s) gratin:
• 500 g potato (s), small, waxy, finely sliced
• salt and pepper
• nutmeg
• 50 g parmesan, freshly rated
• 1 egg (s)
• 125 g cream
• 20 g butter, cut into flakes
• Beans:
• 600 g beans, fresh or frozen
• salt and pepper
• 1 small onion (s), cut into fine cubes
• some clarified butter
• 1 teaspoon savory
• 100 ml vegetable stock
• some parsley
• some butter

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Instructions

1. For the potato gratin:
2. Wash, peel and thinly slice the potatoes. Rub gratin molds with a little butter and place the potato slices in the shape of a roof tile, sprinkling each layer with some grated cheese. Whisk the rest of the cheese with the egg and cream, season with salt and pepper and rub in some nutmeg, then pour over the potatoes, cover with flakes of butter and bake in a preheated oven at 200 ° C for about 40-50 minutes.
3. For the beans:
4. Sweat the onion cubes in a little clarified butter in a saucepan. Add the cleaned or frozen beans and season with salt, pepper and savory. Pour in the vegetable stock. Cover the beans and cook on a low heat.
5. For the rack of lamb:
6. Knead the breadcrumbs with the clarified butter, thyme, garlic, sea salt and pepper.
7. Parry the rack of lamb.
8. Heat a heavy pan 30 minutes before serving, heat a little clarified butter and fry the meat on all sides over medium heat.
9. In the meantime, take the potato molds out of the oven and turn it down to 120 ° C.
10. Place the two sprigs of rosemary in a small baking dish. Place the roasted lamb on the rosemary, season with a little salt and mountain pepper and put in the oven with a roasting thermometer. The core temperature should be 54 ° C, as the meat is still over-grilled.
11. For the onion confit:
12. Caramelize the sugar and butter in a pan. Add onion strips and sweat. Deglaze with red wine, port wine, balsamic vinegar, vegetable stock and vanilla vinegar. Reduce the onion confit over a low heat. Season to taste with salt and pepper.
13. When the meat has reached the core temperature, set the oven to the 200 ° C grill function.
14. Spread the breadcrumbs on the meat and grill the meat for approx. 5 minutes.
15. Place the potato molds under the baking dishes and let them warm up again.
16. Season the beans with a little butter and parsley.
17. Arrange everything on warm plates.
18. A Chateau Charron 2006, Grand Vin de Bordeaux, which can also be found in the onion confit, goes well with this.

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