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Restaurants›Hot and Hot Fish Club›Lamb Duo: Crepinette & Rack Recipe

Lamb Duo: Crepinette & Rack Recipe

Inspired by Hot and Hot Fish Club

Time1h 30m

Serves4

Dragon Tongue Beans, Chanterelle Mushrooms, Gnocchi, Local Figs, Dates, Turnips and Arugula Pesto

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Ingredients

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Crepinette

1 1/8 lb (500 g) Ground lamb

5.29 oz (150 g) Pork fatback, minced

1 large Shallots, finely chopped

2 cloves Garlic, minced

1 tbs Fresh thyme, chopped

1 tsp Celtic sea salt

1 tsp black pepper

5.29 oz (150 g) Caul fat

Rack of Lamb

2.2 lb (1 kg) Rack of lamb, frenched

2 tbs olive oil

1 tbs Fresh rosemary, chopped

1 tsp Celtic sea salt

1 tsp black pepper

Vegetables & Gnocchi

7.05 oz (200 g) Dragon tongue beans, trimmed

5.29 oz (150 g) Chanterelle mushrooms, sliced

1 1/8 lb (500 g) Gnocchi

3 1/2 oz (100 g) Local figs, quartered

3 1/2 oz (100 g) Dates, pitted and chopped

7.05 oz (200 g) Turnips, peeled and diced

Arugula Pesto

3 1/2 oz (100 g) Arugula

1 3/4 oz (50 g) Parmesan cheese, grated

1.06 oz (30 g) Pine nuts

1 clove Garlic, minced

0.42 cup (100 ml) olive oil

to taste Celtic sea salt

Method

Crepinette Preparation

1

Make the Filling

In a bowl, combine the ground lamb, minced pork fatback, shallots, garlic, thyme, salt, and black pepper. Mix until well combined.

2

Form the Crepinette

Take a piece of caul fat and place a portion of the lamb mixture in the center. Fold the caul fat over the mixture, shaping it into a patty. Repeat with the remaining mixture.

3

Cook the Crepinette

Heat a skillet over medium-high heat and sear the crepinette on both sides until browned and cooked through. Set aside.

Rack of Lamb Preparation

4

Season the Rack

Preheat your oven to 200°C (400°F). Rub the rack of lamb with olive oil, rosemary, salt, and black pepper.

5

Roast the Rack

Place the rack in a roasting pan and roast for about 20-25 minutes for medium-rare. Let it rest before slicing.

Vegetable & Gnocchi Preparation

6

Cook the Gnocchi

Boil a pot of salted water and cook the gnocchi according to package instructions. Drain and set aside.

7

Sauté the Vegetables

In a skillet, heat olive oil over medium heat. Add the turnips and cook until tender, then add the dragon tongue beans and chanterelle mushrooms. Sauté until cooked through.

8

Combine with Gnocchi

Add the cooked gnocchi, figs, and dates to the skillet. Toss to combine and heat through.

Arugula Pesto Preparation

9

Make the Pesto

In a food processor, combine arugula, parmesan, pine nuts, garlic, and olive oil. Blend until smooth. Season with salt to taste.