Square of suckling lamb with cardoon vegetables (Alain Ducasse)

Ingredients

Directions

1. 1

   Preparation of the rack of lamb: Parry the rack of lamb, leaving the fat on the bones. Cut the fat.

2. 2

   Cardoon tomato vegetables: Peel the cardoon stems. Cut into 7 cm long pieces. Melt butter in a sauté pan. Add cardoons and pressed garlic. Cover and cook in foaming butter and own juice for 10 minutes.

3. 3

   Salt lightly. Cover with lamb jus and chicken stock. Cook gently. Remove garlic. Scald, skin, quarter and seed tomatoes. Season with salt, pepper and olive oil. Put the tomatoes on a baking tray and put them in the oven at 150 °C for 10 minutes.

4. 4

   Preparation of the rack of lamb: Place the rack of lamb with the fat side on a tray and roast in the oven at 200 °C for 5 minutes. Turn over and roast for another 5 minutes. Leave to rest on a grid.

5. 5

   Finish and arrange: Heat the rack of lamb in the oven at 180°C for 3 minutes. Slice. Loosely stack the cardoons with the tomatoes. Peel parsley leaves and sprinkle over the cardoon and tomato vegetables. Place the lamb on the vegetables. Remove the sauté pan in which the cardoons were cooked from the fire, add the egg yolks and mix with the vegetable stock. Cover the vegetables and lamb with a ribbon of sauce. Serve immediately

6. 6

   Recipe: Alain Ducasse: Grand Livre de Cuisine - The Mediterranean Cuisine, Matthaes Verlag, 2008