- 1 Axuria Lamb Rack
- 200g Whole Foie Gras
- 1 Bunch of white asparagus
- 250g Sugar Snap Peas
- 125g Baby Carrots with Tops
- 500ml Heavy Cream
- 500ml Milk
- 1L Water
- 400g Dried Tarbais Beans (to be soaked overnight)
- 1L Veal Stock
- 500g Lamb trimmings and/or bones
- 100g Carrots
- 100g Onions
- 20g Garlic
- 10g Thyme
- Sunflower Oil
- Salt & Pepper
Prepare the Lamb Jus
- Roughly chop the carrots, onions, and garlic. Sear the lamb trimmings in a saucepan over high heat for about 5 minutes, then add the veal stock and let simmer for 2 to 3 hours over very low heat without reducing.
- Next, strain the broth. Return it to the saucepan and simmer over high heat until it thickens and coats the back of a spoon, creating a syrupy texture.
Prepare the vegetables
- Peel the white asparagus and baby carrots.
- Then, blanch the vegetables along with the sugar snap peas in boiling salted water.
- Start by blanching the asparagus, followed by the carrots, and then the sugar snap peas, allowing about 2 minutes between each vegetable.
- Once the sugar snap peas have been added and the water returns to a boil, immediately remove the vegetables and transfer them to ice water. The vegetables should remain crisp.
Lamb Rack preparation
- Sear the Lamb Rack on the skin side using sunflower oil. Season with salt and pepper, then finish cooking in the oven at 90°C for 30 minutes.
- Bring the milk, cream, and water to a boil with a pinch of coarse salt, then add the pre-soaked Tarbais beans. Cook over very low heat until the beans are very tender. Once cooked, drain the beans but reserve the cooking liquid (if any remains).
- Puree the beans, using some of the cooking liquid to achieve a thinner texture, and season with salt and pepper.
- Arrange the vegetables on a platter, carve the Lamb Rack into chops, and arrange them on the platter. Serve the bean puree on the side.
- Sprinkle cubes of mi-cuit foie-gras over the dish and serve the lamb jus in a sauceboat for guests to help themselves.