Truffled Rack of Lamb with Sautéed Potatoes, Porcini Mushrooms, and Artichokes
- 1 rack of lamb, 8 ribs
- 3 1/2 ounces black Périgord truffle (100 g)
- 6 tips savory
- 1 cup lamb jus (20 cl)
- olive oil
- 7 ounces winter potatoes (200 g)
- 4 porcini mushrooms, 3 ounces (80 g) each
- 4 spiky artichokes
- 1 pound clarified duck fat (500 g)
- 5 cloves garlic
- 1 sprig thyme
- 2 1/2 ounces butter (70 g)
- 1/4 bunch parsley
- 3 1/2 ounces cured pork belly (100 g)
- 2 quart clarified butter
- fleur de sel
- light chicken stock (if needed)
Step 1: Lamb
Use a butcher knife to cut the rack along each side of the spine, so that the 2 racks can be easily separated. Even out with a meat cleaver, carefully following along the bone without touching the meat.
Remove the small bones and nerves found all along the chop. Cut the tips of the bones 3 inches above the meat.
Expose the bone of each chop, cutting 3/4 inches (2 cm) from the meat, then cut the bone again on a slant 2 inches above the meat.
Brush the truffles with a nail brush, wash, and pat dry with paper towels. Cut into 1/6 inch (4 mm) slices. Reserve the trimmings.
Using a small larding needle, push 2 truffle slices, one above the other, through each chop, piece by piece. Cover the exposed bones with a sheet of aluminum foil. Refrigerate.
Step 2: Vegetables
Remove the stems of the mushrooms, and use a nail brush to brush clean under running water. Pat dry with paper towels. Cut in half lengthwise.
Melt the duck fat in a sauté pan large enough to fit the 8 mushroom halves without overlapping. Add the pork belly, 3 unpeeled garlic cloves, and the thyme. Once the fat has melted and infused, season the mushrooms and place in the pan, cut-side down. Stew for 45 minutes over low heat on the edge of the range. Once cooked, let sit for 10 minutes, then place over a stainless steel rack to drain.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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