Serves4
Ingredients
720g rack of lamb
Aubergine sauce
3 purple aubergines
50g corn oil
5g lemon juice
Salt, to taste
Black pepper, to taste
Ratte potatoes
650g ratte potatoes
10g olive oil
50g butter
500g chicken stock
10g thyme
10g sage
Salt, to taste
Tomato confit
100g datterino tomatoes
15g salt
15g brown sugar
30g extra virgin olive oil
10g thyme
Lamb jus
400g lamb bones
1kg veal bones
30g carrots
30g celery
15g white onions
10g thyme
10g rosemary
Method
Lamb rack & jus
Clean and trim the lamb rack and cut it chop by chop.For the lamb juice:Make the lamb juice by roasting the veal and the lamb bones in the oven at 175 centigrade for 45 minutes.Sauté the vegetables.In a big pot, place the roasted bones, the vegetables and cover with cold water.Simmer the stock.After 2 hours, strain and reduce the stock.
Auberginesauce
Grill the eggplant till the skin is burned.Remove the burned skin and the seeds from the eggplant.Blend it with the corn oil and the lemon juice until smooth.
Ratte potatoes
Cut in half, remove the skin and trim the potatoes.In a casserole, sear the potatoes on the flat side till they become golden.Add the previously heated and salted chicken stock.When the stock is evaporated, add the butter and the sage, then roast the potatoes on the flat side.Remove from the fire and add the thyme.
Confit tomato
Boil the tomatoes for 20 seconds.Remove them and cool them down in an ice bath.Peel the skin from the tomatoes and put them on an oven tray, and season with olive oil, salt, sugar and thyme.Cook the tomatoes for 3.5 hours in the oven at 64 centigrade.
To serve
Season and sear the lamb chops, according to the desired temperature.Rest the chops in a hot box for 5-10 minutes with the herbs.Heat the sauce, the garnish and the lamb.Put the eggplant sauce on the dish, and on top add the potatoes, tomato confit and the lamb chops.To finish, add some lamb juice, Maldon salt and Atsina cress.
Find out more about the Armani Hotel Dubaihere…
Burj Khalifa
Dubai
United Arab Emirates
+971 4 888 3888
