French Rack served with mint and pistaccio stuffed potato cannoli, and fennel terrine, garnished with mushroom zabaglione.
1. Tie the French Rack.
2. Clean the bones by scrapping the meat from them with a thin knife.
3. Wrap the bones with aluminium foil so as to avoid them burning.
4. Griddle a few minutes until it is rare.
Garnish with: potato cannoli (mashed potatoes, butter, flour, egg yolk, salt and pepper), mint and pistaccio stuff, fennel terrine (thinly sliced fennel with cream, garlic, salt and pepper and mushroom zabaglione.
French rack: this delicate cut from lamb ribs adds an elegant touch to the flavor of lamb produced in an environment friendly way.
Over 4-year-old Tannat (wrapping tannins).
Chef: Santiago Cerisola
Recipe presented at the National Chef Competition organized by the Ministry of Tourism and Sports, the National Meat Institute (INAC) and the National Institute of Viticulture (INAVI). Published in the book “A Tour Throught The Senses. Uruguay Natural.”