“Receita Vatel by Chef Justa Nobre”
Ingredients (6 people):
1,200 kg carré of lamb;
160 g flat bread without crust;
2 dl olive oil;
2 soup spoons mustard;
as desired vatel’s sea salt special grills and barbecue;
as desired pepper;
1 soup spoon thyme leaves;
1 soup spoon rosemary;
1 soup spoon herbs de provence
For gratin potato:
100 g bacon in small cubes;
2 soup spoons butter;
3 soup spoons cream;
2 soup spoons chopped chives;
60 g grated cheese;
as desired vatel’s sea salt,
as desired pepper
Clean the skin of the lamb, it is important to leave the bones clean. Season with vatel’s sea salt special grills and barbecue and pepper. Chop the bread with the fresh and dried herbs. Add the mustard and half the olive oil and press this mixture against the meat of the carré.
Place the rest of the oil on a non-stick frying pan and, when it is hot, place the rack with the crust down, letting it cook for 4 minutes over low heat. Then turn and cook another 4 minutes.
Remove to a tray and place in the oven at 170ºc for 5 to 7 minutes, it should be served rare.
Remove from the oven and cut the rack in 2 to 3 ribs.
Serve with gratin potatoes and green asparagus. Clean the asparagus and cook it in boiling water with vatel’s sea salt.
For gratin potato
Wash the 6 potatoes, of the desired size, very well.
Sprinkle with a little vatel’s sea salt and wrap the potatoes individually in aluminum foil, bake at 180º c for about 7 min.
After roasting, remove the top of the potato, with a spoon remove the inside of the potato and crush with a fork, to make the puree.
Bring a skillet to the heat with the butter. When melted add the bacon and let it fry a little.
Add the crushed potatoes, cream, chives, season again with vatel’s sea salt and pepper and divide the mixture among the 6 potatoes.
Sprinkle with grated cheese and bake in the oven.