By Philippe Broad
PARIS, 14 APRIL 2012 The sauce,
made with two whole bulbs of garlic, vinegar and sugar, is what really
sets this seasonal recipe apart.
Serves 6 to 8
1 rack of Lamb of 12 to 16 cutlets (ask your butcher to saw the
base of the bone between each cutlet)
2 tbsp Olive oil
1 tbsp rock
1 tbsp Anise (or Fennel) seeds
2 whole bulbs Garlic
5 tbsp Sugar
Pepper from the mill
1. This type of roast requires intense heat, so preheat the
oven at maximum temperature. The meat should be trimmed so as to leave
just the thinnest layer of fat and rubbed with salt and peppered. Form
into a circle, meat-side in, bone-side out, and secure with kitchen twine.
2. Coat with the olive oil, which will serve as an adhesive,
and then sprinkle with the anise (or fennel) seeds so that they coat the
meat. Place the meat in an oven dish, separate the bulbs of garlic into
cloves - but do not peel - and distribute around the meat.
3. Cook in a hot oven th.9 (280° C) for 15, 20 or 25 minutes
per lb depending on whether you prefer your lamb rare, medium or well
done. When the roasting is finished, turn off the oven, place the roast on
a serving dish and return to the oven, door ajar, for the time it takes to
prepare the sauce. Meat is always more tender if allowed to rest a few
minutes before carving. Use the warm oven to heat the plates.
4. Peel the cooked cloves, purée the flesh and put in a
small pan with the vinegar and sugar. Bring to the boil and allow to
reduce until the consistency becomes slightly syrupy. Over a high heat,
deglaze the cooking dish by adding a little water and dissolving the
caramelised meat juices by scraping them with a wooden spoon. Reduce and
add to the sauce.
Carve the meat into cutlets, serving the sauce
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