Lamb with a rosemary crust, barigoule of artichokes
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Ingredients
- 4 lamb fillets 110g each
- 400g flour
- 200g sea salt
- 100g egg whites
- 200g water
- 1/2 bunch rosemary
- 50g smoked bacon
- 1 bunch artichokes
- 1 carrot
- 1 onion
- 1 fennel
- thyme and laurel
- 2 garlic cloves
- 2 tomatoes
- 10cl white wine
- salt and pepper
Details
servings 4
Preparation time 20mins
Cooking time 10mins
Preparation
Step 1
The salt crust:
Mix the salt, the egg whites and the water together with the crushed rosemary. Roll out the dough on a sheet of baking paper and reserve in the fridge for 30 minutes.
Step 2
Sweat the smoked bacon with olice oil and add the artichokes, cut into quarters. Add the peeled carrots, cut into slices, the fennel, the garlic, the onion and cook for 5 minutes. Deglaze with white wine and leave the juice to reduce by half. Add water and cook for 10 minutes. Add the chopped tomatoes and remove from the heat.
Step 3
Season the lamb, spread over some mustard and place the lamb on the crust. Cook in the oven at 220° for 10 minutes.
Step 4
serve the lamb in it's crust on dinner plates, accompanied with the vegetables.
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Chef Tips and Tricks
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