This recipe was taken from my Daniel Boulud cookbook "Daniel".
I used lamb backstrap instead of rack as I prefer the cut here in Dubai. Lamb rack is super expensive and hard to get trimmed. I salted the lamb and left it uncovered in the fridge overnight. The result on cooking it was a really lovely crusty caramelised exterior while a perfectly rare - medium rare internal.
The prize for me from this dish and one that I will take and repeat, adding it to other dishes is the oven dried black olives. Semi dried Greek or Moroccan olives are required, destone them and put them in a very low oven (90deg C or so) for about 5 hours. The result is delicious. Crunchy and almost caramel in flavour along with the salt of the olive. Daniel's recipe is to use these for the black olive oil. I used half for the oil (simply blitzed with olive oil) and half I kept as crunchy garnish. Absolutely gorgeous things.
I used lamb backstrap instead of rack as I prefer the cut here in Dubai. Lamb rack is super expensive and hard to get trimmed. I salted the lamb and left it uncovered in the fridge overnight. The result on cooking it was a really lovely crusty caramelised exterior while a perfectly rare - medium rare internal.
The prize for me from this dish and one that I will take and repeat, adding it to other dishes is the oven dried black olives. Semi dried Greek or Moroccan olives are required, destone them and put them in a very low oven (90deg C or so) for about 5 hours. The result is delicious. Crunchy and almost caramel in flavour along with the salt of the olive. Daniel's recipe is to use these for the black olive oil. I used half for the oil (simply blitzed with olive oil) and half I kept as crunchy garnish. Absolutely gorgeous things.
No comments:
Post a Comment