Spring lamb with black truffle and chard pudding

Type of recipe: Main courses

Click on the photos to enlarge

Preparation method:

Remove any excess fat from the rack of lamb and cut, taking care to divide it into equal parts with 3 ribs each. Spread the mixture of lard and black truffle over the meat.
Cook the chard in boiling water, drain and cool in water and ice. Sieve the chard and then add the grated Parmesan, egg, cream, salt and pepper along with the shallot, lightly sweated in a frying pan. Place the mixture into buttered 100ml pudding moulds. Cover with cling film and steam at 98°C. In the meantime, brown the lamb, and then cook in an oven at 210°C for 10 minutes. Serve the lamb with the chard pudding.

Preparation method:

Remove any excess fat from the rack of lamb and cut, taking care to divide it into equal parts with 3 ribs each. Spread the mixture of lard and black truffle over the meat.
Cook the chard in boiling water, drain and cool in water and ice. Sieve the chard and then add the grated Parmesan, egg, cream, salt and pepper along with the shallot, lightly sweated in a frying pan. Place the mixture into buttered 100ml pudding moulds. Cover with cling film and steam at 98°C. In the meantime, brown the lamb, and then cook in an oven at 210°C for 10 minutes. Serve the lamb with the chard pudding. <<<