Roast Suckling Lamb Chops and Loins with Spring Vegetables and Navarin Sauce
Step 1: Lamb
Cut away the loins from the lamb saddles, then, using a cleaver, cut the saddles in half.
Expose the bone of every other lamb chop, eliminating the one not exposed. Remove the outer membrane as well as any excess fat, leaving only 1/15 inch (2 mm) of fat.
Season with fleur de sel and sear the rack quickly in a copper sauté pan.
Remove the meat from the heat, then cool it quickly in the flash freezer.
Rub each rack with a clove of garlic and the fresh thyme flower.
Slide the racks into a sous-vide bag (8 3/4 x 6 3/4 inch (220 x 170 mm), add a drop of olive oil, and seal (pressure 3, seal 2.8).
Cook for 6 minutes in 185°F (85°C) water, then at 140°F (60°C), until they reach a temperature of 140°F (60°C) in the center. Cool quickly over ice.
Step 2: Spring Vegetables
Wash and peel the scallions, then slice in strips 1 1/2 inches (4 cm) long.
Peel the asparagus, making sure not to damage the tips.
Wash and peel the turnips and the carrots, then slice evenly on the bias.
Trim the artichokes, leaving only the heart. Cut the hearts into quarters.
Wash and remove the stems from the spinach and the arugula. Set aside in a cool place.
Shell the baby broad beans raw, and remove the outer skin and the sprouts.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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