Salt Meadow Lamb Rack from Mont-Saint-Michel with Herb Crust, Camembert Gratinated Parsnip, Nettle Velouté, Cider Sauce

Ingredients (for 2 people)

Lamb rack and herb crust:

• 1 rack of lamb with 4 ribs (about 400 g)

• 15 g softened butter

• Salt, pepper

Herbed bread crust:

• 100 g stale country bread (crumbled finely)

• 15 g softened butter

• 2 tbsp chopped herbs: flat-leaf parsley, blanched nettle, rosemary, celery stalk, crumbled bay leaf, lemon thyme

• 1 garlic clove, minced

• Salt, pepper

Camembert gratinated parsnip purée:

• 400 g parsnips

• 20 g butter

• 100 ml heavy cream

• 100 g Camembert (rind removed if preferred, cut into small pieces)

• Salt, pepper, nutmeg (optional)

Nettle velouté (served separately):

• 100 g nettle leaves

• 1 shallot

• 15 g butter

• 15 g flour

• 100 ml veal or chicken stock

• 150 ml vegetable broth or water

• 200 ml heavy cream

• Salt, pepper, nutmeg

Cider reduced sauce:

• Cooking juices from lamb

• 100 ml dry cider

• 50 ml veal stock

• 10 g cold butter

• Salt, pepper

Preparation

1. Camembert gratinated parsnip purée

• Peel and chop parsnips. Boil in salted water for about 20 minutes until tender. Drain and blend until smooth.

• Add butter, cream, salt, pepper, and nutmeg.

• Divide into ramekins, place Camembert pieces on top. Set aside.

• Just before serving, gratinate under broiler until golden.

2. Herbed bread crust

• Grind bread into fine crumbs.

• Mix with softened butter, herbs, garlic, salt, and pepper until homogeneous paste forms.

3. Lamb rack

• Season with salt and pepper. Brush with softened butter.

• Press herb crust onto lamb rack.

• Roast at 200°C for 20-25 minutes until crust is golden.

• Remove and rest for 5 minutes. Save cooking juices for sauce.

4. Nettle velouté

• Blanch nettle leaves for 1 minute, drain and finely chop.

• Sauté shallot in butter without browning.

• Add flour, cook 2 minutes. Add nettles, cook 2 more minutes.

• Add veal stock, then broth, simmer briefly, blend.

• Stir in cream, season, keep warm.

5. Cider reduced sauce

• Deglaze cooking pan with cider. Scrape bottom to loosen juices.

• Reduce by half. Add veal stock, reduce to a saucy consistency.

• Strain if desired. Whisk in cold butter off heat. Season.

To serve

• Slice lamb rack and arrange on plates.

• Serve cider sauce in a small jug.

• Serve gratinated parsnip purée in ramekins on or beside the plate.

• Present nettle velouté hot in a separate bowl.