New recipe from cooking school “Coquis” of Rome,
a luscious rack of lamb with almond crust, served with some simple boiled potatoes.
A different way to enjoy this delicious meat.

And now …LIGHT THE  FIRES!

INGREDIENTS FOR 4 PEOPLE:

- 800g rack of lamb

- 120g of butter

- 60g of margarine Almond

- 60g of hazelnut flour

- 80g of breadcrumbs

- Black pepper

- Extra virgin olive oil

- Fresh thyme

For the sauce:

- Meat or vegetable broth

- Balsamic Vinegar

- A knob of butter

- Sale

For the garnish:

- Boiled Potatoes

WEAR THE APRON, WASH YOUR HANDS, BEGIN!

For the yoke:
knead the butter not too cold with almond flour and breadcrumbs,
then form a cylinder and let it cool in the refrigerator.
Pry off the rack of lamb,
cover the ribs with foil and burn it in a pan with oil on all sides.
Slice the cylinder of butter and place the slices on the rack,
attacking  over the hazelnuts, switch in the oven for about 12/15 minutes at 180 degrees.

For the sauce:
in a frying pan, reduce the balsamic vinegar with the broth, salt, pepper and pull
the sauce with a knob of butter.
Place the sauce on the plate, add the loin crusted, potatoes and fresh thyme.

Et voila …  an idea for fall!