Flambéed Rack of Lamb in Ginger Spice Coat

For the flambéed rack of lamb in ginger-spice coating, first preheat the steamer to 80 °C.

Finely grate the ginger and garlic clove. Stir the poultry farce with the whipping cream until smooth and refine with garlic, ginger, 1 pinch of turmeric, chili, cinnamon and cumin. Turn the pieces of lamb saddle in the herbs and rub well with them.

Line four silicone hemispherical molds with plastic wrap, place a spoonful of the farce in each, top with the rack of lamb tossed in the herbs, and cover the meat again with the chicken farce. Close with the foil.

Cook the lamb parcels in the preheated steamer in the silicone mold for about 15 minutes. Remove from foil and brown with a Bunsen burner until golden brown.

For the sauce, lightly caramelize confectioners’ sugar, deglaze with port and red wine and reduce. Pour in lamb stock and reduce to 1/3.

Mix cornstarch with a little cold water and thicken the simmering jus with it. Slice the garlic clove, cut a strip of peel from the lemon.

Put in the lemon peel, garlic, ginger and rosemary, season with pepper and salt, leave to infuse for a few minutes and pour through a sieve. Finally, stir in the butter.

For the spinach, sort out the spinach, wash it and cut out coarse stems. Pour the vegetable soup into a hot deep pan. Let about half of the spinach in the vegetable soup briefly collapse.

Pour in the whipped cream and simmer just briefly.

Preparation Tip:

The flambéed rack of lamb in a ginger-spice coating can also be served with other side dishes, such as fried potatoes, ribbon noodles, etc.

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