Yield: 4 servings
2 racks lamb, six ribs each
4 Tablespoons blueberry preserves
1 Tablespoon Maille Dijon mustard (available in specialty and gourmet
8 white grapes
¾cup lamb stock, reduced, see recipe
1 strong espresso
¼ teaspoon melted chocolate
¾ ounce butter
2 garlic cloves, peeled, halved and degermed
1 thyme sprig
1 rosemary sprig
1 bay leaf
2 Tablespoons olive oil
2 Tablespoons water
3 fluid ounces heavy cream
10 fennel seeds, (black cumin)
Skin of one eggplant
Salt and pepper to taste
Place the garlic cloves in aluminium foil with the aromatic herbs
(thyme, bay leaf and rosemary), the olive oil and water. Wrap and
cook in the oven for 3 hours at 180°F. When done, crush the garlic
with a fork and thin with the cream. Season with salt and pepper to
Remove the excess meat from the top of the lamb chops, leaving the
bones very clean.
Peel the grapes, cut them in half vertically and seed them. Reduce
the lamb stock (see recipe), add the espresso and chocolate, whisk
the butter into the sauce and add salt and pepper and half of the
ground fennel seeds.
Brown the racks of lamb and then baste with the candied blueberries
and mustard. Cook the racks of lamb for 5 minutes at 400°F.
On a plate, line a ring mold with eggplant skin, fill with the garlic
purée and then the triple lamb chop.
To serve, sauce the plate and add the grapes. On the rim of the plate
sprinkle the rest of the fennel seeds and the ground coffee.
Note: You can buy lamb stock pre-made in gourmet stores. A
good brand is "More Than Gourmet"
2 pounds lamb bones
2 ounces carrots, washed and sliced
1¼ ounces onions, sliced
1/3 ounce parsley
1 bay leaf
1 bunch thyme
Brown the bones and meat trimmings in the oven with a little peanut
oil (they should be browned, but not burnt).
Add the vegetables and herbs. Allow the vegetables to brown slightly.
Drain to remove the fat. Place everything in a tall stockpot and cover
with water - 1 inch over the level of the bones. Bring to a boil and
then simmer for 5 to 6 minutes. Skim frequently while cooking. Strain
the stock through a fine sieve (throw out the bones). Reduce the stock
by half over a gentle simmer, skim frequently while reducing then
strain once again through a fine sieve.
1993 Château Malescott Saint Exupéry Margaux