Lamb Chops with Offal, Sautéed Potatoes, and Braised Purple Artichokes
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Ingredients
(4 people)
- 2 racks of lamb, cut into chops
- 1 clove garlic
- 1 thyme flower
- coarsely ground pepper
- 1 1/2 cups lamb jus (30 cl)
- 1/2 ounce butter (15 g)
- 1 head garlic
- 1 1/4 pounds new potatoes (600 g)
- 6 purple artichokes
- 6 cloves new garlic
- 2 tablespoons cooking olive oil (3 cl)
- fleur de sel
- grapeseed oil
- 1/2 bunch flat-leaf parsley
Offal
- 1 3/4 ounces lamb sweetbreads (50 g)
- 1 3/4 ounces lamb kidneys (50 g)
- 1 3/4 ounces lamb amourettes (50 g)
- 1 3/4 ounces lamb meat, from tenderloins (50 g)
- 1 3/4 ounces pure pork fat (50 g)
- Espelette pepper
- lemon thyme
- coarsely ground pepper
- fleur de sel
- olive oil
Instructions
Step 1: Offal
Fry the kidneys and lamb sweetbreads, and dice into small cubes.
Dice the raw amourettes into small cubes.
Chop the pork fat and tenderloin meat, then add offal cubes. Season well.
Step 2: Lamb
Sear the rack of lamb in a sauté pan, then quickly set aside in a cool place.
Spread one side of the lamb chops with the offal mixture.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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