Difficulty: Intermediate
Prepare the curry cream: Peel the cucumber, halve it lengthwise, remove the seeds, cut into pieces, and sprinkle with coarse salt. Let drain for 10 minutes, rinse well, then blend with the cream. Season to taste and stir in the curry. Reduce over low heat to a silky consistency. Set aside.
Ask your butcher to trim and french the rack of lamb. Sear it in very hot oil, then transfer to a 200°C oven to finish cooking for about 15 minutes, depending on size. Rest in a warm place for 10 minutes. Arrange on a serving platter, drizzle with farigoule, pipe a border of curry cream around it, and garnish with a thyme sprig. Serve with green beans tossed in butter.
Variation: Follow the same method but slice into chops and plate individually.
Creation of Chef Hubert
