Lamb Rack in a Hazelnut and Cilantro Crust
Main Dishes | Norwegian cuisine
⏳ Time
30 minutes
🥕 Ingredients
13
🍽️ Servings
6
Description
Lamb rack in a hazelnut and cilantro crust
Ingredients
- Hazelnut - 7.1 oz
- Lamb Neck Fillet - 2 lbs
- Spanish onions - 2 heads
- Garlic - 8 cloves
- Cilantro - 3.5 oz
- Beetroot - 7.1 oz
- Snap Peas - 7.1 oz
- Chicken Broth - 7 fl oz
- Red Grape Juice - 7 fl oz
- Butter - 3.5 oz
- Salt - to taste
- Vegetable Oil - 1 fl oz
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Combine the broth with the wine and simmer gently to reduce. Continue to cook until the sauce thickens, reducing it by about half or to three-fifths of its original volume.
Step 2
Remove the membranes and trim all the fat from the lamb rack and the meat. Cut the rack into four portions.
Step 3
Sear the pork loin on all sides in vegetable oil, seasoning it with salt and pepper beforehand. The loin should appear fully cooked on the outside but remain raw on the inside.
Step 4
Place the rib in an oven preheated to 356°F for ten minutes.
Step 5
In half of the butter, sauté the finely chopped red onion and garlic until soft. Season with salt and pepper. Remove from heat and mix with crushed hazelnuts (set aside a small handful of hazelnuts for later use) and finely chopped cilantro until a green paste forms.
Step 6
Remove the loin from the oven and spread a thick layer of nut paste over the meat side. Place the loin back in the oven for ten minutes.
Step 7
Blanch the peas in a small amount of salted water for two minutes. Then drain the water, add the remaining butter and hazelnuts, and sauté everything together for another two to three minutes.
Step 8
Peel the beets and slice them into thin rounds. For an elegant presentation, you can use cookie cutters to give the beet slices a perfect round shape.
Step 9
Place the lamb rack on a plate, add slices of beetroot, peas, drizzle with sauce, and serve.
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