When Pierre Augé gives us inspiration, we go into the kitchen. Take advantage of the Easter weekend to prepare his delicious Pyrenean lamb recipe for the family! Accompanied by stuffed onions, olives and a vegetable caponata , this dish will have everyone agree.
For 4 people
Preparation:
Poach the 2 sweet onions in 1 liter of water and 50g of star anise and ginger vinegar .
Put them in the oven and cook at 160 ° in this broth for 30 to 35 minutes then let cool without draining.
For the vegetable caponata , put the aubergines , celery , onion , half a clove of garlic , tomato paste and sugar in a Dutch oven with a little olive oil . Simmer for 15 to 20 minutes over low heat. The consistency should be that of a ratatouille .
Deglaze with Coursan vinegar then add the olives , capers and anchovies .
Season with salt and pepper to your liking.
Take a casserole dish and put half the hay in the bottom. Add the rack of lamb and cover it with the remaining hay . Bake and roast for about 15 minutes at 180 ° C. Let rest.
Dressage :
Cut the rack of lamb and place the meat on a plate.
Cut the onions from top to bottom and gently remove the inner leaves * to obtain a hollow onion , then stuff with caponata .
Decorate with a few edible flowers .
* Unused onion leaves can be mixed with the caponata before stuffing the onion.
Also find out how to make lamb in a salt crust .
