CookEat Recipe
Ribs of Lamb with Cauliflower Purée
A whole lamb rack roasted on mirepoix with a thin pork-fat covering, served with cauliflower purée and strained demi-glace sauce.
Method
Steps
Step 1
Have the required amount of the linked raw mirepoix ready, kept cold until use. Have the linked finished cauliflower purée freshly prepared and hot for serving. Keep the linked finished demi-glace ready for the sauce.
Step 2
Use one tender fresh lamb rack. Have its small spinal or chine bone removed and trim off the excess fat and red skin from this same rack. Season it all over with the teaspoon of salt and half teaspoon of ground white pepper.
Step 3
Spread the required raw mirepoix in a suitably sized ovenproof roasting tin and lay the lamb on it. Arrange the one thin slice of plain raw unsalted pork fatback over the surface. Pour the half gill of water into the tin.
Step 4
Place the tin, uncovered, in a cold conventional oven and set it to 200°C with top and bottom heat. Roast for about 40 minutes, turning the rack occasionally and basting it with its actual drippings. Continue as needed until the thickest lamb centre, clear of bone, and the pork on and under the rack are fully cooked and reach at least 71°C before removal. The time is a guide.
Step 5
Arrange the rack on a hot large serving dish and keep it hot. Skim the fat from the gravy in the roasting tin, then transfer the roasted mirepoix vegetables to a small saucepan.
Step 6
Measure one and a half gills of the finished demi-glace before loosening this measured portion with a little hot finished unsalted White Broth, prepared with veal bones and aromatics only. If the demi-glace was refrigerated or thawed, bring this diluted portion to a full rolling boil while stirring and check that it reaches at least 74°C.
Step 7
Add the prepared demi-glace portion to the roasted vegetables and boil for about 10 minutes, until the vegetables are tender. Keep the sauce hot.
Step 8
Arrange the required hot finished cauliflower purée in a pyramid on one side of the rack. Strain the hot sauce around the food on the dish and serve promptly.
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