Roasted Rack of Lamb with fresh herbs, Dauphinoise potato’s, egg plant gateaux and stuffed courgette
Ingredients
250g rack of lamb
1 tsp basil (finely chopped)
1 tsp parsley(finely chopped)
Salt & pepper
1 tsp Cajun seasoning
1 tsp Olive oil
Dauphinoise Potato
Ingredients
500g potato
100ml cream
200ml fresh milk
1 spring thyme
1 spring oregano
80g parmesan cheese
1 cloves garlic finely chopped
Egg plant gateaux
Ingredients
3 slice egg plant
3 tbsp Mornay sauce
3 tbsp Pomodore sauce
3 tsp Parmesan cheese
1 tbsp Olive oil
Stuffed courgette
Ingredients
½ pc Green zucchini [2 inch cut into half]
1 tbsp Mushroom oyster brunoise
1 tbsp Egg plant brunoise
1 tbsp Onion white [brunoise]
½ tsp Garlic [chop]
1 tbsp Heavy cream
To prepare the lamb chop.
Trim the fat and skinned the rack bone of lamb
Seasoned with salt, freshly grain black pepper, Cajun and olive oil. In heavy sauté pan seared both side till golden brown [set a side]
Preheat the oven 180 degrees, put lamb inside the oven to 10-15 minute or til the meat juicy and tender[set a side]
To make the dauphinoise potato.
In a large sauté pan add fresh milk, heavy cream, thyme, oregano, chop garlic and half parmesan cheese to taste salt and pepper, keep simmering then add The thin slices potato until half cooked. in a baking dip tray layered the slice potato and poor the remaining sauce from the pan then sprinkled the remaining parmesan cheese and herbs, then baked into oven to 180 degrees 10min.
To make the egg plant gateaux
Fried both side the sliced egg plant then season with salt and pepper, prepared the egg plant add mornay sauce then topped the other egg plant with pomodore sauce and then the last layered with mornay and herb sauce the baked into salamander till golden brown. To make the stuffed courgette In a heavy sauté pan add olive oil, onion, garlic sweat tin translucent then add the oyster mushroom, egg plant, green zucchini sweat until cooked or aldente to finished add cream and parmesan cheese to taste salt and pepper.[set a side] Assemble courgette stuffed with the sauté ingredient then baked 2-3min. To finished Garnished with home made sweet potato chip and fresh herbs.
