Lamm och Skocka


Kronärtskockor är gott. Lamm är gott. Kronärtskockor och lamm är jättegott!! Den här varianten gjorde jag i Ryssland, dom fattade ingenting… Nåja, jag gillar den. Du då?

Herb and pine nut crusted lamb racks ”Barigoule”

140 gr                       Lamb rack, two pce with one bone in

20 gr                                     French mustard

20 gr                                     Parsley chopped

10 gr                                     Tarragon chopped

40 gr                                     Panko

20 gr                                     Pine nuts chopped

5 gr                                        Salt

1 pce                                     Artichoke barigoule

20 gr                                     Smetana

20 gr                                     Goats cheese

10 gr                                     Honey

1                                            Sprig Rosemary

Bone the rack of lamb leaving two 70 gr pieces with one bone still attached. Brush the lamb with mustard and turn in the mix of herbs, panko, pine nuts and salt. Fry until golden in clarified butter and finsh in the oven.

Mix the smetana, goats cheese and honey, you should be able to identify all ingredients.

Heat the barigoule with the artichoke cut i four carré pieces. To plate, place the lamb on top of the barigoule, finish of with a spoon of goat cheese cream and a sprig of rosemary.

Barigoule

500 gr Water

500 gr White wine

1 L. Chicken stock

300 gr Olive oil

6 Artichokes

2 Lemons halved

100 gr chopped carrots

100 gr sliced fennel

200 gr chopped onion

50 gr minced shallots

20 gr minced garlic

5 gr sea salt

1 Bouquet garni

In a large bowl mix the water, wine and stock plus 200 gr of the olive oil.

Hold the artichoke with the stem end towards you. Pull of the very small bottom leaves. Break off the larger leaves by pushing with your thumb against the bottom of each leaf as you snap it of about 1 cm above its base, so you are well above the meaty portion (which will become part of the heart), pulling it down towards the stem. A small portion of the bottom of the artichoke leaf should be left anchored to the base. Continue removing the leaves until the only ones remaining are tender and yellow. Cut off the top two thirds of the artichoke to where the meaty heart beginns. Using a paring knife, cut away the though dark green parts of the leaves to expose the tender heart: This is easily accomplished by first cutting around the artichoke bottom in a strip. Then, holding the knife with the tip in a 45 degree angle, trim the base of the artichoke next to the stem. Break off the stem.

Remove the fuzzy choke of the artichoke, using a spoon to scrape the heart clean. Squeeze some lemon juice over the heart and submerge it in the stock mixture. Repeat with the remaining artichokes.

Heat the remaining 100 gr of olive oil in a pan large enough to hold all the artichokes side by side. Add the carrots and cook for two minutes, add the fennel and continue cooking for  two minutes. Add the onions, shallots and garlic and cook for four minutes or until the vegetables have softened. Remove the artichokes from the liquid and place them stem side up over the vegetables. Sprinkle with the salt, cover the pot and cook for 10 minutes. Pour over the stock mixture and add the bouquet garni. Place a clean towel on top of the artichokes to keep them submerged. Cook at a slow simmer for 30 minutes or until the artichokes are soft. Transfer the artichokes in the liquid to a container, cool in room temperature with the artichokes submerged, then cover and refridgerate fot up to one week.

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