Limousin Lamb Two Ways with Spicy Curry Sauce
- 1 rack of Limousin lamb
- 3 cloves garlic
- fresh thyme flower
- 4 3/4 tablespoons olive oil (2 cl)
- 1 sprig savory
- fleur de sel
- 4 fried parsley leaves
- 7 fl ounces lamb jus (20 cl)
- 10 tips fresh thyme
- Espelette pepper
Sautéed Lamb Ribs
Step 1: Lamb
Remove the upper ribs from the rack. Trim, then cut into 4 even rectangles, with 3 ribs each.
Trim the fat, and scrape and expose the bones 1/5 inch (5 mm) from the top. Set aside.
Cut away the lamb loins, then using a meat cleaver, cut the rack in half.
Expose the bone of every other chop, and remove the outer layer of skin. Trim the excess fat, leaving only a thin layer of fat.
Season with fleur de sel, and sear the racks of lamb in grapeseed oil in a copper sauté pan. Color the fat without actually cooking the meat. Remove from the heat, and cool quickly in a flash freezer.
Rub each rack with 1 clove of garlic and fresh thyme.
Slip the racks into 8 1/2 x 6 1/2 inch sous-vide bags, pour in some olive oil, and seal (pressure 3, seal 2.8).
Cook in the bags for 6 minutes at 185°F (85°C), then at 140°F (60°C) until the interior temperature reaches 140°F (60°C). Cool quickly over ice.
Step 2: Sautéed Lamb Ribs
Rub the upper ribs with the Espelette pepper and curry powder. Combine the meat, the savory, the garlic, the olive oil, and the lemon juice, and marinate for 4 hours.
Remove the upper ribs from the marinade, and sear in some olive oil in a sauté pan. Pour off the excess fat, add the sliced white onion, and sweat without browning. Deglaze with the orange juice and coconut milk.
Add lamb jus to cover halfway, and cook for 4 minutes over a low heat. Finish cooking by glazing them in the oven.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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