INGREDIENTS |
- 100g Butter Unsalted
- 400g Potato Fresh
- 2g White pepper, fresh grated
- 5g French thyme
- 50g Comte Cheese
- 20g Unsalted Butter
- 100g Date paste
- 5g Black Sesame seeds
- 100 g Butter Unsalted
- 30g Date Paste
- 2g White pepper, fresh grated
- 5g Fresh lemon juice
- 180g Lamb rack (1*3 bones)
- 4g Salt
- 2g Pepper White, freshly grated
- 30g Clarified butter
- 4g Rosemary fresh (2 sprigs)
- 4g Oregano fresh (2 sprigs)
- 10g Garlic whole cloves (2 pcs)
- 4g Morel Mushrooms
- 10g Fava beans
- 7g Dried dates
- 15g Parmesan Cheese grated
- 10g Sundried tomatoes
- 2g Dry rose petals
- 30g Lamb jus
- 10g Comte Cheese
PREPARATION |
1. Leave butter at room temperature until soft.
2. Whisk in electric blender until white and fluffy.
3. Cut the potato in mandoline to a thin round slices.
4. Adjust seasoning and French Thyme and add clarified butter, mix well.
5. Roll the potato sliced inside ring with butter paper with several layers, by adding some layers with Comte cheese.
6. Add the butter mixture in top of potato while ready and enter into oven with 12 *c.
7. Remove when evenly brown and crispy corners then serve.
8. Leave butter at the room temperature until soft.
9. Whisk date paste with butter and warm milk in electric blender until soft and fluffy.
10. Add black sesame seeds.
11. Roll into 1 cm thick between butter paper.
12. Store in fridge.
13. Leave butter at room temperature until soft.
14. Whisk in electric blender until white and fluffy.
15. Add chopped dates.
16. Adjust seasoning and fresh lemon juice.
17. Roll the Date butter into 1 cm thick between butter paper sheets and cool in fridge.
18. Add the butter mixture in top of the dates roll with 2 cm thick.
19. Cover with butter paper and store in fridge.
20. Cut into 130 gr per square slice and serve with bread.
21. Season the lamb rack with salt & pepper, Sear quickly from both Sides with clarified butter.
22. Add whole garlic, rosemary, oregano sprigs to the pan, and place in oven to roast up to required degree.
23. Melt butter in a pan, saute onion until shiny, add the soaked morel mushrooms, diced dates and Fava beans, Sundried tomatoes.
24. Simmer slowly until done then add the parmesan cheese, salt & crushed pepper.
25. Remove lamb rack from the oven, let rest for a couple of minutes.
26. Set potato anna on a plate with extra melted comte cheese, spoon morel, fava, Diced dates and sundried tomato mix next to it.
27. Carve lamb rack between the bones into equal pieces.
28. Set on the plate, serve with lamb rose jus and topped with spoon of Beurre Noisette.
29. Garnish with fresh edible flowers and morel foam.
30. Serve with Date butter on the side with rock salt.
