Rack of lamb in pistachio coat with vegetable cannelloni and celery puree

Name: Rack of lamb in pistachio coat with vegetable cannelloni and celery puree
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 2 discs Toast; 1 collar Parsley; 7 Stem(s) Thyme; 4 Branches of rosemary; 50 g Pistachio kernels; 150 g Butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 kg Celeriac; 3 TABLESPOONS Olive oil; 350 ml Milk; 2 Eggs (size M); 150 g Flour; 7-10 Tbsp Salt; 4 TABLESPOONS Oil; 600 g Rack of lamb with long rib bones; 1/2 yellow and red pepper; 300 g young leaf spinach; 2 Shallots; 7-10 Tbsp red pepper; 7-10 Tbsp Oil; 7-10 Tbsp Cling film

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

2 discs Toast
1 collar Parsley
7 Stem(s) Thyme
4 Branches of rosemary
50 g Pistachio kernels
150 g Butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 kg Celeriac
3 TABLESPOONS Olive oil
350 ml Milk
2 Eggs (size M)
150 g Flour
7-10 Tbsp Salt
4 TABLESPOONS Oil
600 g Rack of lamb with long rib bones
1/2 yellow and red pepper
300 g young leaf spinach
2 Shallots
7-10 Tbsp red pepper
7-10 Tbsp Oil
7-10 Tbsp Cling film

Directions

1
For the crust, remove the crust from the toast bread and cut into small pieces. Wash herbs, shake dry and pluck off leaves or needles. Chop parsley and rosemary. Put toast, pistachios and herbs into a universal chopper and mix to a homogenous mass.
2
Cream 100 g butter in a bowl with the whisk of the hand mixer. Mix in the toast mixture and season with salt and pepper. Place the mixture on foil, form into a roll and freeze for approx. 2 hours.
3
In the meantime peel the celeriac and cut it into cubes. Spread on an oiled baking tray and drizzle with 2 tablespoons of olive oil, season with salt and pepper. In a preheated oven (electric cooker: 150 °C/ circulating air: 125 °C/ gas: see
4
manufacturer) about 40 minutes soft braise.
5
Mix 250 ml milk, eggs, flour and 1 pinch of salt with a whisk to a smooth dough. In a small coated pan (approx. 22.5 cm Ø) heat 2 tbsp. oil in portions. Add half of the dough and bake on each side at medium heat for 1-2 minutes until golden brown.
6
Take out and process the remaining dough in the same way. Let the crêpes cool down.
7
Wash the meat and dab dry. Season with salt and pepper. Heat 1 tablespoon of olive oil in a large frying pan. Fry the meat for 5-6 minutes, turning it over. Remove, place on a baking tray and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see
8
manufacturer) Cook for 14-18 minutes.
9
Clean, wash and cut the peppers into small cubes. Clean, wash and drain the spinach well. Peel and finely dice the shallots. Heat 2 tablespoons of oil in a frying pan, sauté the shallots and bell peppers in it.
10
Add the spinach and let it collapse. Season with salt and pepper.
11
In the meantime, take the pistachio paste out of the freezer, wrap it from the foil and cut it into slices about 1 cm thick. Remove the meat from the oven and turn up the oven temperature (electric cooker: 225 °C/ circulating air: 200 °C/ gas: see
12
manufacturer) and spread slices of pistachio nuts on the meat side. Bake in the oven for 3-5 minutes on the top shelf.
13
Take the meat out of the oven and let it rest for about 5 minutes. Bring 100 ml milk and 50 g butter to the boil. Add celery cubes and puree finely. Spread 1/4 of the spinach mixture on a crêpe and roll up tightly.
14
Cut the crepes diagonally into pieces. Arrange meat, purée and crêpes on plates. Sprinkle puree with red pepper. Serve with red wine sauce.