By continuing to browse this site, you accept the use of cookies, which will share your experience with us. It will also allow us to work out how many visitors we get to our website and ensure that it functions correctly.

Do not show

TOP

Corman Artisan

Subscribe to our newsletter

I hereby confirm that I wish to receive the Corman newsletter as well as information and sales offers (competitions, promotions, advices, recipes, ...). I can unsubscribe at any time from the newsletter for artisans.

I want to sign up for the newsletter

Thank you for subscribing to the newsletter for artisans. You will receive our latest news via e-mail.

home Recipes

Rack of lamb with blackcurrant sauce and fried mushrooms

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
Preparation time: 15 minutes
  • Mix the vinegar and the egg yolks in lukewarm water using a whisk.
  • Add salt and pepper and heat bain-marie until the mixture slightly starts to bind.
  • Remove from heat and slowly add the liquid Clarified Butter and emulsify the sauce.
  • Once the sauce is ready, season with blackcurrant vinegar and salt.
  • Keep the sauce warm at 25 - 30°C.

?For the blackcurrant vinegar: 
  • Put the berries in apple vinegar for one hour and filter it by crushing the fruit.

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
Preparation time: 20 minutes
  • Clean and peel the mushrooms. Avoid washing them.
  • Cut them into regular pieces (cubes or strips). Put the liquid Clarified Butter in a pan, together with non-peeled garlic so that the butter gets the taste of the garlic. Add the mushrooms and turn up the heat.
 
Season to taste and add the parsley.

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
 
Preparation time: 60 minutes
  • Prepare the rack of lamb and make a cut in the fat parts. Baste it with the liquid Clarified Butter.
  • Bake for a few minutes in an oven at 250°C for the meat to brown.
  • Remove the meat from the oven and add the liquid Roasted Butter.
  • Reduce the temperature of the oven to 80°C, put the meat back in until the temperature inside the meat reaches 52°C.
  • Remove the meat from the oven and let it rest for a few minutes.
  • Cut the rack into pieces and coat it with the liquid Roasted Butter.

Side dishes

600 g Porcini mushrooms
100 g Liquid roasted butter 98 % fat
100 g Blackcurrant sauce
10 g Blackurrants
  • Serve the rack with blackcurrant sauce and fried mushrooms.
  • Decorate with a few berries.

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

Liquid clarified butter 99,9 % fat

See more

Liquid roasted butter 98 % fat

See more

Documents liés

Liquid Clarified Butter 99,9% fat

Télécharger