Back to restaurant

Rack of Lamb with Truffle Demi-Glace and Tomato Marmalade

This dish is the essence of Martin's style: simple ingredients — potato, tomato and lamb — presented in a way you'd never recognise at first glance. The rack of lamb is seasoned with cumin, sea salt, black pepper and coriander, seared over open fire for an even crust, then finished in a convection oven. Alongside — golden potato cooked in ghee, tomato marmalade made from Uzbek pink tomatoes with mint and cumin, and a "crown" of dried tomatoes. The finale: a truffle demi-glace simmered for 24 hours on lamb bones with red wine, and a few drops of truffle oil.

Preparation Time

60+ mn

Difficulty

Difficult

CAL

500+ calories

Type of Food

Main dish

Goes with

Mineral water Borjomi

Recipe author

Martin

Ingredients

Rack of lamb

200 gram

Potato

120 gram

asparagus

50 gram

Tomatoes

200 gram

Butter

20 gram

Extra virgin olive oil

50 gram

Sea salt

2 gram

Black pepper

2 gram

boiled butter

50 gram

black truffle paste

for sauce

Truffle oil

for sauce

Lamb bones

for sauce

tomato paste

for sauce

red wine

for sauce

Yellow onion

for sauce

carrot

for sauce

Bay leaf

for sauce

Black peppercorns

for sauce

step

Roast lamb bones in the oven until golden. Add tomato paste and return to the oven for another 20 minutes. Deglaze with red wine, scraping all the juices from the bottom. Transfer to a large pot, add onion, carrot, parsley and bay leaf. Cover with cold water and simmer for 24 hours. Reduce to ⅓, strain, then reduce again by a third. Before serving, finish with butter and truffle paste.

step

Dice Uzbek pink tomatoes and cook in a saucepan with garlic and mint, stirring constantly, until all liquid evaporates. Season with salt, pepper and cumin, blend until smooth, fold in butter. Slice plum tomatoes thinly, drizzle with olive oil and sea salt. Dry in the oven at 35–45°C until crispy.

Slice the potato into rounds 2.5cm in diameter and 1mm thick. Layer in a 15cm pan greased with ghee and cook over medium heat until golden on both sides. Trim the asparagus and blanch in boiling water for no more than 3 minutes, then pat dry.

step

Combine sea salt, cumin, black pepper and coriander. Season the lamb just before cooking — no earlier than 3–4 minutes before grilling. Sear over open fire on all sides until evenly crusted. Finish in a convection oven at 185°C for 8 minutes. Rest for 4 minutes. To plate: sauce base, potato, tomato marmalade topped with a "crown" of dried tomatoes, lamb in the centre, asparagus alongside.

Serve

Serve on a warm plate. Heat the sauce and finish with truffle paste, butter and truffle oil just before plating.

Comment