Grilled Lamb Loins with Citrus Crust, Socca, and Parsnips
- 5 1/4 ounces butter (150 g)
- 3 ounces breadcrumbs (80 g)
- 1/2 cup freshly squeezed orange juice (10 cl)
- 3 1/2 teaspoons grapefruit juice (5 cl)
- 3 1/2 teaspoons lemon juice (5 cl)
- 1/2 ounce orange zest (15 g)
- 2 1/2 teaspoons grapefruit zest (10 g)
- 2 1/2 teaspoons lemon zest (10 g)
- 3/4 ounce sugar (20 g)
- 3/4 ounce Meaux mustard (20 g)
- olive oil
Step 1: Citrus Crust
Chop the rind, then blanch, and drain.
Combine all of the juices in a saucepan, and add the rind and the sugar. Reduce to a glaze.
Combine the breadcrumbs and softened butter, and mix until it forms a smooth paste. Add the reduced juices and the rind, and mix to combine. Season with salt, a drizzle of olive oil, and the Meaux mustard.
Cut away the loins from the lamb saddle, trim, and remove the nerves. Season and coat with olive oil. Grill on a wood burning fire very carefully so as not to overcook. Once cooked to the desired doneness, let sit in a moderate temperature.
Set aside until ready to use.
Step 2: Socca Dough
Put 4 1/4 ounces (125 g) of chickpea flour into a mixing bowl, and season with a dash of salt and the olive oil.
Add the cold water a bit at a time, whisking vigorously, and strain through a fine-meshed chinois. For a better result, prepare the mixture the day before, and keep it in the refrigerator until ready to use.
Pour a bit of the dough into a socca pan (1/20 inch (1 mm) deep), brown, turn flip, and brown on the other side. Season as needed.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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