Easy roast lamb recipe that will delight your dinner guests

Hailing from the head table of starred restaurants and embassies, the chef at the Berceau des Sens, Cédric Bourassin, has acquired a unique experience which he shares with our students and customers in our gourmet restaurant.

Today we’re sharing one of his recipes publishes on the Gault & Millau website:

Ingredients

2 1/2 racks of suckling lamb

For the crispy sweetbreads

• 200g sweetbread, blanched and trimmed

• 200g lamb tongue cooked in broth

• 150g aubergine caviar

• 10g basil

For the lemon emulsion

• 30g lemon emulsion

• 70g onions cooked in broth

• 40g broth

• 1 dash of olive oil

For the herb crust

• 100g fresh breadcrumbs

• 60g parsley

• 50g poached beef marrow

• 50g melted butter

For the herb salad

• 50g bunch of herbs: coriander, dill, chives, chervil, parsley and dill

• Marigold flower petals

• Lemon vinaigrette

For the "Niac"

• 100g Agrimontana hazelnuts (roasted at 140°c)

• 4g dry fennel seeds

• 6g coriander

• 6g green anise

• 0.5g salt

For the finishing touches

• Courgette strips

• Lamb jus to paint on the plate (mayonnaise consistency)

• Blood sorrel leaves

Preparation

Lamb

• Prepare the rack of lamb and ½ saddles.

• Score, then vacuum.

• Cook for 8 minutes at 83°C, then 1h15 at 56°C.

Crispy sweetbreads/offal

• Lightly brown the lamb sweetbread, then dice.

• Dice the tongue cooked beforehand in the broth.

Herb crust

• Mix the breadcrumbs and parsley.

• Add the cooked hot marrow, the melted butter and the salt.

"Niac"

• Blend all ingredients.

Lemon emulsion

• Blend all ingredients.

Presentation

• See photo above.

Photo credit and content: Gault & Millau