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.
Ingredients
- 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
Piccata fabric
- 50g Butter
- 35g Bread crumbs
- 1 Egg yolk
- 30g Pecorino Romano
- Moderate amount salt
- Pepper
Directions
-
1
Season the lamb rack with salt and pepper, and grill the whole in a hot frying pan until golden brown.
-
2
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.
-
3
After baking, wrap it in aluminum foil and let it rest for about 10 minutes in a warm place.
-
4
Add white wine and water to the fox-colored vegetables left in the frying pan, and add thyme to the boiling point.
-
5
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.
-
6
Season with salt and pepper to finish the sauce.
Part Piccata
-
1
Make dough with pomade butter, bread crumbs, egg yolk, and powdered Pecorino Romano.
-
2
After resting in the refrigerator, spread it thinly and put it on the roasted lamb rack.
-
3
Bake until golden brown with a salamander. Cut into desired size and serve with seasonal vegetables.
