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Rack of Lamb

31110 BAGNERES DE LUCHON
 
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Rack of lamb crusted with pink peppercorns, pressed dried tomatoes and eggplant, zucchini tagliatelle

Recipe suggested by Thomas Balut from the restaurant Le Baluchon

Ingredients (for 4 people):

- 1 rack of lamb from the Pyrenees (13 ribs)
- 70 g butter
- 20 g bread crumbs
- 8 g of pink peppercorns
- 2 aubergines
- 4 tomatoes
- 2 courgettes
- Olive oil, salt and pepper

PREPARATION:


Fry the lamb and allow to cool.

Carry pink pepper crust:
Mix the peppercorns using a robot and add the butter and breadcrumbs.
Make a pudding with plastic wrap and refrigerate.

Achieving the topping:
Blanch tomatoes and dried in an oven (80 ° C) or buy dried tomatoes.
Peel the eggplant, cut into slices about 2cm then soaked with olive oil and place in the oven (160 ° C).
Prepare the zucchini tagliatelle with a mandolin and fry in a pan.

Mount the pots-pressed with a piece by inserting aubergines and dried tomatoes.

Hide the square crust with berries and then bake at 200 ° C for 8 min. Slice 3 ribs per person.

Plate up. Enjoy!

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31110 BAGNERES DE LUCHON
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