4 servings
Ingredients :
2 racks of lamb, each with around 8 ribs
80g butter
1kg fresh spinach
500g large mushrooms
100g cream
Rock salt
Fine salt
Freshly-ground pepper
1 clove garlic
Procedures :
1. De-stalk the spinach, wash and blanch for a few seconds in a pan of hot salted water, then plunge into a bowl of icy water to keep it fresh and green.
2. Remove the stalks from the mushrooms, wash and chop finely. Brown in a knob of butter and set aside.
3. Glaze the mushroom pan with cream, heat until it becomes saucy and season. Drain the spinach well, compact using your hands and sauté in a knob of butter with salt and crushed garlic, using a fork. In small gratin or baking dishes, place a layer of spinach, a layer of mushrooms and top with cream.
4. Separate the lamb and cook in a knob of butter, turning to brown them on all sides.
Ingredients :
2 racks of lamb, each with around 8 ribs
80g butter
1kg fresh spinach
500g large mushrooms
100g cream
Rock salt
Fine salt
Freshly-ground pepper
1 clove garlic
Procedures :
1. De-stalk the spinach, wash and blanch for a few seconds in a pan of hot salted water, then plunge into a bowl of icy water to keep it fresh and green.
2. Remove the stalks from the mushrooms, wash and chop finely. Brown in a knob of butter and set aside.
3. Glaze the mushroom pan with cream, heat until it becomes saucy and season. Drain the spinach well, compact using your hands and sauté in a knob of butter with salt and crushed garlic, using a fork. In small gratin or baking dishes, place a layer of spinach, a layer of mushrooms and top with cream.
4. Separate the lamb and cook in a knob of butter, turning to brown them on all sides.
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