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Corman Artisan

Restaurateur

Rack of lamb with blackcurrant sauce and fried mushrooms

4 servings

Recipe by Walter Zanoni, Chef, lecturer and consultant

Blackcurrant sauce

100 g pasteurised egg yolks
300 g Liquid clarified butter 99,9 % fat
40 ml Water
20 ml Currant vinegar
3 g salt
0,3 g Pepper

Fried porcini mushrooms

600 g Porcini mushrooms
100 g Liquid clarified butter 99,9 % fat
q.b. g Garlic
3 g salt
0,1 g Pepper

Rack of lamb with blackcurrant sauce and fried mushrooms

900 g Rack of lamb
2 g Thyme
2 g Marjoram
2 g Oregano
1 g Rosemary
100 g Liquid clarified butter 99,9 % fat
 A bit of salt and pepper

Side dishes

600 g Porcini mushrooms
100 g Liquid roasted butter 98 % fat
100 g Blackcurrant sauce
10 g Blackurrants
Liquid Roasted Butter is perfect for baking in the oven at low temperature: the butter is suitable for an oven at a low temperature and gives a distinctive taste. It is recommended to use the butter to finish the prepared dish for a more pronounced taste and more caramelisation.

Did you know ?

Liquid Roasted Butter is perfect for baking in the oven at low temperature: the butter is suitable for an oven at a low temperature and gives a distinctive taste. It is recommended to use the butter to finish the prepared dish for a more pronounced taste and more caramelisation.


Corman'products of the recipe

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