RACK OF LAMB

RACK OF LAMB, CELERY, OLIVE GELEE

Serves 4
Ingredients:

4 Lamb Fillets of 130 grams
150 Grams Pitted Black Olives
200 Grams Water
20 Grams Breadcrumbs
50 Grams Curly Parsley
300 Grams Celery
2 Shallots
25 Grams Cream
1 Gram of Agar-Agar
25 Cl White stock
2 Eggs Yolks
Lecithin

Preparation:

Celery Cut celery coarsely sized, add the minced shallots and wet with white stock.
Cook and blend, finish with cream, eggs yolks, agar-agar, bring to boil and drain.
Olive Gelee Infuse the olives with water, mix, move. Add the agar plate and then running. Cut into
small circles (2 cm diameter).
Green (bread) Crumbs Mix breadcrumbs and parsley and allow to dry.
Celery Juice Spent centrifuge celery and add lecithin.
Finishing and Presentation:

Step 1 Fry the lamb fillets. Cut the fillets into quarters and place the largest piece in breadcrumbs.
Step 2 In a glass, put the bomb celery, a jelly and olive finish with the celery foam.