Food recipes

Rack of lamb with garlic and rosemary, creamy salsify


Ingredients for 4 persons :

  • 2 racks of 4 ribs of lamb
  • 600 g of salsify
  • 1 lemon
  • 12 garlic cloves
  • 30 g of liquid cream (30% fat)
  • 20 g semi-salted butter
  • 1 tsp. oil soup
  • Salt pepper

Aromatic garnish

  • 1/2 onion
  • 2 cloves garlic
  • 1/2 carrot
  • 1/2 leek
  • 1 sprig of rosemary
  • 1 bouquet garni

Preparation : 45 min -Cooking : 30 min

Garlic and rosemary steamed rack of lamb, creamy salsify

For the aromatic garnish:

- Peel and wash the onion and garlic.

- Peel and wash the carrot.

- Wash the leek.

- Cut the onion, garlic and carrot into pieces.

- Pour water into the lower part of the steamer, bring it to a boil, add the chopped vegetables, leek, rosemary and bouquet garni, cook for 10 minutes.

- Peel the salsify using a peeler, place them gradually in lemon water (to avoid oxidation). Cut them into sections of 4 to 5 centimeters. Place them in the upper part of the steamer and cook them until tender (the tip of a knife should easily penetrate the flesh).

- Peel, wash and degerm the garlic. Blanch it for 1 to 2 minutes three times.

Cool it down and mix it with 30 g of crème fraîche to obtain a fine purée.

- Place the squares in the upper part of the steamer (add water in the lower part if necessary) cook for about 20 minutes. Remove them.

- Heat the oil and butter, sear the squares on all sides so that they brown and take on a nice color. Season.

- In a dish, place the racks of lamb accompanied by the salsify and the garlic purée.


Photo: C. Herlédan

Video: Easiest Garlic-Rosemary Lamb Rack Recipe (October 2020).