About the Dish
A plate of earthy Aussie lamb back, covered with cheese made from milk to compensate for the richness and fat content, and the refreshing estragon enhances the umami.
- 1/2 Lamb rack
- 15g Onion
- 5g Carrot
- 5g Celery
- 10g Garlic
- 1 Sprig thyme
- 4 Leaf estragon
- 20g Tomato
- Appropriate amount Italian parsley
- 20ml White wine
- 50ml Water
- 30ml Fond de veau
- 50g Butter
- 35g Bread crumbs
- 1 Egg yolk
- 30g Pecorino Romano
- Moderate amount salt
Season the lamb rack with salt and pepper, and grill the whole in a hot frying pan until golden brown.
Put the onion, carrot, celery, and garlic in a frying pan, put lamb rack on top, and bake in an oven at 180°C for about 10 minutes, checking the center temperature.
After baking, wrap it in aluminum foil and let it rest for about 10 minutes in a warm place.
Add white wine and water to the fox-colored vegetables left in the frying pan, and add thyme to the boiling point.
When it is lightly boiled down, add the fond de veau and adjust the concentration of the sauce. Add diced tomatoes, estragon, and parsley, and adjust the consistency with butter.
Season with salt and pepper to finish the sauce.
Make dough with pomade butter, bread crumbs, egg yolk, and powdered Pecorino Romano.
After resting in the refrigerator, spread it thinly and put it on the roasted lamb rack.
Bake until golden brown with a salamander. Cut into desired size and serve with seasonal vegetables.