Crispy shrimp with basil and Imperial Ossetra caviar
Serves 4
Rack and loin of milk-fed lamb roasted in a casserole with seaweed, cucumber, dill and a Rova Caviar Supreme Ossetra jus
Ingredients (serves 4)
- 1 rack of milk-fed lamb, 8 ribs
- 1 boned saddle of milk-fed lamb
- 50 g of samphire
- 50 g of fresh wakame
- 2 Lebanese cucumbers
- 1 bunch of dill
- 1 tbsp of thick cream
- 1 unwaxed lemon
- 100 g of Normandy butter
- 50 g of Supreme Ossetra caviar
- Salt and freshly ground pepper, as needed
Preparation and finishing steps
- Cut the saddle of lamb in two, roll the loin with the flap, tie it all up and season the rack and the saddle with salt and freshly ground pepper. Sear in a casserole with grapeseed oil.
- Once browned, add fresh butter, the samphire and the wakame. Baste generously, then transfer to a dish and leave to rest for 15 minutes.
- Peel the Lebanese cucumbers, cut them in half and remove the seeds. Cut into 2 cm pieces and sauté them briskly in olive oil. Add the crushed dill, the lemon zest and the lemon juice.
- Reheat in the oven at 160°C for 6 minutes, then carve harmoniously. Plate the seasoned cucumbers, add the lamb and serve the thick cream on the side.
