Difficulty: Intermediate (4/5)
Drawing from timeless French culinary expertise in New Kitchen for All Seasons by Chanteclerc, this elegant dish features a succulent rack of lamb enveloped in fresh fine herbs and a thin pastry crust for a restaurant-worthy result.
Combine the dough ingredients in a bowl and knead into a smooth dough. Let it rest for 30 minutes.
Sear the rack of lamb in a little olive oil until golden. Cut into 2 equal portions. Finely chop the peeled shallots, garlic, and washed herbs. Sauté them in 30 g butter, then bind with one egg yolk to form a thick mixture.
Blanch the lettuce leaves in boiling water, refresh in ice water, and pat dry on a cloth. Spread the herb mixture over the leaves, stack the lamb portions on top, and wrap securely.
Roll out the dough thinly, encase the herb-wrapped lamb, and brush with the remaining egg yolk. Bake at 200°C for about 35 minutes, until the meat's core temperature reaches 60°C (use a thermometer for precision).
Rest the lamb briefly after baking to retain juices. For the sauce, warm the lamb stock and whisk in 60 g butter until emulsified. Slice the lamb, drizzle with sauce, and serve with spring vegetables and gratin dauphinois.
Source: New Kitchen for All Seasons. Chanteclerc.
