It is tradition, at Easter, the lamb is on the family menu. It is easy to submit to tradition when it is a promise of gustative pleasures! Tender and tasty, discover our recipe of lamb in blackcurrant crust.

“Lamb in blackcurrant crust, glazed shallots with wine lees and black berries, asparagus remoulade with goat cheese”

Ingredients serve 4

Rack of Lamb: 2 units / Shallots: 4 small units

Blackcurrant crust

• Sandwich loaf bread: 120 gr
• Melted butter: 100 gr
• Blackcurrant: 60 gr
• Egg yolk: 1 unit
• Caster sugar: 3 small teaspoons
• Fine salt
• Freshly ground pepper

Sauce

• Honey: 25 gr
• Red wine: 150 ml
• Brown lamb stock: 250 ml
• Butter: 15 gr
• Blackcurrant: 30 gr

Remoulade

• Large white asparagus: 4 units
• Hard-boiled egg yolk: 1 unit
• Chives: 2 teaspoons
• Dry goat cheese: 40 gr
• Hazelnut oil: 2 tablespoons
• Balsamic vinegar: a drop
• Fine salt
• Freshly ground pepper

Debone the lamb rack, remove excess fat on the flat part, flatten this part if necessary. Keep the bones to make a stock. Roll the lamb fillet and tighten it.  Save in the cool.

Cook the shallots in the oven at 200 ° C wrapped in aluminum foil for 30 minutes.

For the blackcurrant crust reduce the bread crumbs into the food processor, add the blackcurrant, mix again, salt pepper and add the sugar, then pour the melted butter not too hot keeping the food processor on. Finish with the egg yolk, remove from the machine, wrap into plastic film and keep in the refrigerator.

Easter Lamp Recipe with asparagus remoulade

Peel the asparagus, cut the tips to 7 or 8 cm long, cut into thin strips, cut the stems in julienne. Poach the tips 1 minute in boiling salted water and for the julienne a boil will suffice. Refresh both immediately, drain and dry. Mix the julienne with the hard-boiled egg yolk, minced chives, crumbled goat’s cheese, hazelnut oil, a few drops of balsamic salt and pepper. Keep in a cool place.

For the sauce, slightly caramelise the honey in a saucepan, add the peeled shallots, cut in half or whole, deglaze with the red wine and reduce until obtaining a syrupy consistency. Pour the lamb stock and reduce again by one third. Add butter to the end, blackcurrant, salt and pepper.

Pepper and sear the lamb fillet in a little fat on all sides, salt during this time. Finish the cooking  in hot oven 190 to 200 ° c for 8 to 10 minutes depending on the size.

Let rest the meat in a cold dish at the end of the cooking, then remove the strings. Roll out the fine blackcurrant crust between two sheets of cellophane.

Cover the lamb fillet with the blackcurrant crust, bake it in a hot oven at 215 ° C for 3 or 4 minutes or by grilling.

Set up the asparagus tips in fan and the remoulade on top. Add a half lamb fillet on the plate and a dash of blackcurrant sauce with a glazed shallot.

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© 2017 – Jean-Marc Villard