Difficulty:[usr 4]
Put the ingredients for the dough in a bowl and work to obtain a smooth dough. Leave to stand for 1/2 hour.
Brown the rack of lamb in a little oil. Then cut it into 2 equal parts. Peel the shallots and garlic and chop them finely. Wash the herbs and finely chop them too. Brown the herbs, shallots and garlic in the butter and thicken with an egg yolk.
Blanch the lettuce leaves briefly in boiling water, then refresh them in ice water. Then arrange them on a cloth and spread the coat of fine herbs and shallots over the leaves. Place the 2 pieces of lamb on top of each other and wrap them in the herbs.
Roll out the dough very thinly and wrap the meat and herbs in it. Glaze the dough with the second egg yolk and bake in the oven at 200°C. 35 minutes approximately. The core temperature of the meat should be 30°C (use a thermometer to check).
After cooking, let stand for a while, so as not to lose too much juice when cutting the meat.
For the sauce, heat the lamb stock and beat with the butter. Then cut the meat into slices and coat with sauce. As an accompaniment, spring vegetables and gratin dauphinois are very suitable.
Source:New Kitchen for All Seasons. Chanteclerc.
