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RECIPES - Slow cooked rack of lamb with hazelnut cream, rainbow carrots and black truffle

Not everyone likes eating lamb, they say the taste is too strong, I can't say I disagree 100% but believe me, I had it lots of time in my life and cooked in lots of different ways, the taste, especially if you eat the rack, is not that strong as they describe it.

Anyway, the recipe I propose is using very lean meat, the hazelnut cream, which enhances the flavor of the rack of lamb, and a nice black truffle.

I used a fresh one but not despair, if not available because not in season you can always use the black truffle carpaccio, also available from our online shop.

Ingredients for serving 4 people:

12gr black truffle

For the hazelnut cream

200gr hazelnuts
100ml single cream
100ml whole milk
20gr butter
1 tablespoon of plain flour
Salt

Preheat the oven at 180 degrees, place the hazelnuts on a foil of baking paper and roast them for a few minutes till they reach a golden brown color.

Once done crush them very finely.

In a saucepan warm together the cream, the milk, and the crushed hazelnuts, gently bring to boil and let it cook for a few minutes.

Using a hand blender mix everything well and set aside.

Melt the butter in a saucepan at a gentle heat, add the flour, and cook for a few minutes stirring it well.

Gradually add in the mixture of milk, cream, and hazelnuts previously prepared, and keep stirring till the sauce get thicker.

Pass through a fine sieve and keeping it warm.

For the slow-cooked rack of lamb

1kg rack of lamb
1 bunch of sage
1 bunch of rosemary
4 garlic cloves 
50gr butter
50ml Extra Virgin Olive Oil
Salt
Voatsiperifery peppercorns of Madagascar

Clean the rack of lamb from the fat part as much as possible, it has to be very lean.

Cut it and obtain 4 pieces, usually, it's about 3/4 cutlet.

Place every piece in separate sous vide bag, add rosemary, sage, one garlic clove, and few Voatsiperifery peppercorns of Madagascar.

Sous vide and cook at 58 degrees for 1.30 hours.

Open the bag, remove the herbs, pepper, and garlic.

Pour the olive oil in a pan and melt the butter in it, add rosemary and sage, then sear each side of the racks for about one minute.

While you do that, using a spoon, keep pouring the melted oil and butter on them to keep them moist.

Once seared both sides are ready to be served. 

For the rainbow carrots

12 medium rainbow carrots
Extra Virgin Olive Oil 
Salt
Voatsiperifery pepper of Madagascar (crushed)

Blanch the carrots for few minutes in boiling water, then cut them in half longitudinally, season them with Extra Virgin Olive Oil, salt and Voatsiperifery pepper, and then grill them.

Once the grill black mark appears, take them out and use it straight away.

For the presentation (one portion)

Micro tarragon

Place a large spoon of hazelnut sauce on one side of the plate and then brush it longitudinally.

Arrange the carrots crosswise where the brush starts and place the rack of lamb on top.

Grate about 3 grams of black truffle on top and then decorate with micro tarragon.

Wine pairing

Langhe Rosso D.O.C. Armire' - GIacomo Marengo

 

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