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A recipe by Guy Savoy
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Rack of lamb with spinach and mushroom gratin |
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Ingredients :
2 racks of lamb, each with around 8 ribs
80g butter
1kg fresh spinach
500g large mushrooms
100g cream
Rock salt
Fine salt
Freshly-ground pepper
1 clove garlic
Recipe :
De-stalk the spinach, wash and blanch for a few seconds in a pan of hot salted water, then plunge into a bowl of icy water to keep it fresh and green.
Remove the stalks from the mushrooms, wash and chop finely. Brown in a knob of butter and set aside.
Glaze the mushroom pan with cream, heat until it becomes saucy and season. Drain the spinach well, compact using your hands and sauté in a knob of butter with salt and crushed garlic, using a fork. In small gratin or baking dishes, place a layer of spinach, a layer of mushrooms and top with cream.
Separate the lamb and cook in a knob of butter, turning to brown them on all sides.
Advice :
Guy Savoy recipe
Photos: Owen Franken
My comments :
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