Symphony of rack of lamb and green asparagus

Rack of lamb

1. Vacuum sealing
2. Set the sous-vide machine to 57°.
3. Trim the rack of lamb.
4. Rub all sides of the rack with a garlic clove.
5. Brush the rack with a little olive oil.
6. Season both sides with pepper and salt.
7. Put the meat in vacuum bags and distribute fresh or dried sprigs of rosemary and thyme on both sides.
8. Add a little lamb stock, not much – approximately 1 to 2 tbsp per rack.
9. Vacuum-seal the bags.
10. Once the sous-vide machine reaches temperature, put the rack in for at least 2h30m.

Searing

1. Remove the meat from the packaging and reserve the meat juices. Remove any garlic clove or large herb sprigs.
2. Sear the meat until crisp on all sides, including the outer ribs.
3. Place on a tray, cover and put in the warming cabinet (58°!!).

Rosemary sauce

1. Heat oil in a medium saucepan over a medium-high heat. Add the shallot and garlic and sauté until soft and translucent, approximately 3–4 minutes.
2. Add the finely chopped rosemary and fry for another minute to release its flavour.
3. If using red wine or port, add it now and simmer for a few minutes to reduce the wine and evaporate the alcohol.
4. Add the lamb stock to the saucepan and bring to the boil. Lower the heat and simmer gently until the sauce reaches the desired thickness, approximately 30–45 minutes. Remember that reducing the sauce concentrates and intensifies its flavours.
5. You can also add the strained meat juices from the sous-vide bags here.
6. Season with salt and pepper to taste. Strain the sauce if desired to remove any pieces
7. of rosemary, shallot and garlic for a smoother texture.

Purée trio (1h)

Broccoli purée

1. Boil the vegetables in lightly salted water until tender.
2. Drain, but keep a little cooking water.
3. Make a smooth purée using, for example, a Thermomix, adding some cooking water if necessary.
4. Set aside.

Carrot purée

1. Braise the vegetables in water with some thyme and bay leaf until tender.
2. Drain, but keep a little cooking water.
3. Make a smooth purée using, for example, a Thermomix, adding some cooking water if necessary.
4. Set aside.

Cauliflower purée

1. Boil the vegetables in lightly salted water until tender.
2. Drain, but keep a little cooking water.
3. Make a smooth purée using, for example, a Thermomix, adding some cooking water if necessary.
4. Set aside.

Mashed potatoes

1. Peel and boil the potatoes until tender.
2. Drain and briefly dry off the remaining moisture.
3. Use a masher or food mill to make mash.
4. Divide into 3 equal portions and add broccoli, carrot and cauliflower purée to each respective portion.
5. Only once the 3 are mixed
6. Add milk.
7. Add butter.
8. Add an egg if desired.

Sweet potato crisps

1. Wash the sweet potato very thoroughly. If sufficiently clean, leave the skin on.
2. Cut the sweet potato into thin slices, 1 to 2 mm thick, like crisps.
3. Pat the slices dry. The drier they are, the easier they are to fry.
4. Fry them in frying oil; a pan is easier than a deep-fat fryer.
5. Fry for approximately 2–3 minutes depending on thickness, over a moderate heat.
6. Turn regularly.
7. They are ready when the edges start to darken.
8. Remove from the pan and put on a tray lined with kitchen paper to absorb excess fat. After a few minutes they become crisper. If they stay too soft, fry longer and/or cut thinner.

Green asparagus

1. Rinse the asparagus.
2. Bring lightly salted water to the boil.
3. Boil the asparagus for no more than 5 minutes.
4. Rinse with cold water and set aside.
5. Fry in some olive oil and season with pepper and salt before serving.

Cherry tomatoes

1. Fry over a moderate heat in some oil for a few minutes before serving. Season with pepper and salt.

Plating tips

1. Place the 3 asparagus spears with their tips pointing left.
2. Pipe a small tower of each purée: 2 at the front, 1 at the back.
3. Serve the sauce in a separate small bowl.
4. Place 3 pieces of meat on the asparagus with the bones interlocking.
5. Finish with a trio of cherry tomatoes.