Potato-crusted lamb rack with grilled vegetable and sweet paprika sauce from Carlo Cirone, the Group Executive Chef at Cristal Hotel Abu Dhabi.
Ingredients
- 180-200g rack of lamb
- 50g potato
- Fresh thyme or other herbs
- 20g fresh basil
- 40g courgette
- 40g aubergine
- 40g tomato
- 40g onions
- 40g mushrooms
- Extra virgin olive oil
- 15g sweet paprika
- 1dl lamb stock
- 1g ground almond
- 20g butter
Method
- Cut the lamb into 180g portions.
- Peel the potato and grate it on top of the lamb rack. Press down.
- Pan-fry the lamb with herbs in olive oil.
- Wash and slice the vegetables. Marinade them with olive oil, salt and basil.
- Grill the vegetables.
- Make a warm emulsion of lamb stock, paprika, almond and butter.
- When the lamb is cooked, serve with grilled vegetables and paprika sauce.
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