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Lamb rack with spring vegetables, potato-celeriac purée and black garlic sauce

A classic, salty lamb dish: rack of lamb with a jus made from black garlic. By combining fermented black garlic with the lamb glace, a slightly sweet, fresher flavor is created. Ideal for spring!

Serve with beautiful spring vegetables such as purslane, green asparagus, peas, and broad beans for a beautiful, fresh green whole. The potato-celeriac puree gives this subtle spring dish extra body.

Ingredients

1units.itemsLamb rack Ibérico (half pack)
250mlBonemasters lamb glace
150gUnsalted butter
150gPotato-celeriac purée
1black garlic puree
25gPeas
25gBroad beans
15gpurslane
25gMarinated green asparagus
Pepper
Salt

Preparation

  1. Start the lamb glaze with the black garlic, reduce it by half, then add 50 grams of butter. If you want a stronger flavor, you can reduce it a bit further.
  2. Use a hand blender to make a smooth sauce and season with salt and pepper.
  3. Sear the lamb, on the rack, on both sides for about 4 minutes in 100 grams of unsalted butter and season immediately with salt and pepper.
  4. Then let the meat rest in the butter for 5 minutes off the heat.
  5. Spoon the potato-celeriac purée into a saucepan and heat it.
  6. Blanch the peas, broad beans, and green asparagus.