|
Appetizers
Frozen Vegetables
Mushrooms
Fruits & Chestnuts
Butters & Sauces
Culinary Herbs
Mustards, Vinegars & Condiments
Breads, Croissants, Danishes & Muffins
IQF Cheeses
Pasta & Rice
Dessert Collections
Specialty Dough & Dessert Sauces
Preserves
Purees
Ready-Made Meals |
|
Rack of Lamb
with a Maille Whole
Grain Crust & Grilled Vegetable Mille-Feuille
Ingredients (Serves:
4)
2 Rack of lamb 
7 oz White Toque Grilled Eggplant
4 oz White Toque Grilled Red Pepper
4 oz White Toque Grilled Yellow Pepper
2 pc White Toque Feuille de Brick
3.5 oz Maille Whole Grain Mustard
1.4 oz Maille Dijon Mustard
1.4 oz Bread Crumb
1 oz Olive Oil
1 tsp Rosemary & Thyme
Black Olives
Garlic cloves
Salt & Pepper
Method |
| |
- Sauté the lamb on each side and put it on a plate.
- Marinate the Grilled vegetables with olive oil and garlic.
- Chop
thinly
the black olive and add some oil from the grilled vegetables.
- Cut 12
disk
of feuille de brick and cook them few seconds in the oven.
- Mix together the mustards, bread crumbs, rosemary, thyme and
olive oil.
- Coat the lamb with the mustard mix and finish cooking the meat in
the
oven. AT the same time, warm the grilled vegetables.
- Prepare the mille feuille with 1 disk of feuille de brick, 1 disk
of
eggplant, Black olive and peppers. Do this three
times.
- On the plate, put one mille-feuille, some confit garlic cloves
and the
loin with 3 or 4 chops.
Sauce: Lamb juice with fresh rosemary and brown
butter.
|
| |
|
|
|
|
| |
| |
|
|
More Recipes |
|
|
|
Back To
Products |
