Easter lamb is still an Easter staple, but Club Gourmand has come up with a tasty recipe… with a gourmet twist!
Ingredients for 4 people
- 2 racks Coastal Lamb (8 ribs)
- ground black pepper
- 1 tablespoon neutral oil
- 30 g butter
- 2 sprigs thyme
- 1 garlic clove, slightly crushed
- 1 medium onion, thinly sliced
- 300 ml lamb stock
- 5 g Domori 90% chocolate, finely grated (and a few very fine shavings for the finish)
- 1 knob butter
- salt flower
For the square
- Remove the racks of lamb from the fridge 30 minutes before cooking, to allow the meat to cool and soften. Gently season with fleur de sel and pepper.
- In a hot frying pan, pour in the oil and place the squares flesh-side down. Allow to brown until golden brown.
- Turn meat over. Add butter, thyme and garlic. Tilt the pan slightly and generously baste the rack with the fragrant butter.
- Transfer to an oven preheated to 180°C and bake for a further eight to ten minutes. The core should remain pink and tender, barely firm when pressed with a finger.
- Allow meat to rest for a few minutes before slicing.
For reduced juice
- Place the finely chopped onion in a saucepan. Melt over low heat until translucent, then golden, almost candied, without browning excessively.
- Add the brown stock and reduce slowly. The sauce should thicken and become glossy.
- Remove from heat and stir in grated Domori 90% chocolate. Whisk until completely dissolved.
- Beat with a knob of butter to obtain a silky, luminous texture.
For dressage
- Slice the rack between each rib. Arrange pieces in a fan-shape.
- Gently coat with reduced juice.
- At the last minute, finely grate a veil of Domori chocolate over the still-warm meat. A hint of fleur de sel enhances the overall effect.
