Secret Chef Recipe: Lamb Rack

Traditionally a barigoule is a French Provençal dish of artichokes braised with onions, garlic and carrots in a seasoned broth of wine and water. This week, our secret chef brings you a roasted lamb rack recipe accompanied by a barigoule and charred onion, zucchini & olives.

For the artichoke barigoule, using a sharp knife, trim off all the leaves and hard fibers only to keep the heart of each artichoke. Keep them in water with the juice of 1 lemon in order to avoid oxidation. Next, prepare the aromatic garnish. Peel and finely dice the carrots and white onions, then sweat gently for 3 minutes in olive oil with the garlic, chili and herbs. Add the beef speck and the artichokes, cook for 2 more minutes; pour in the white wine and cover with water just under the level of the artichokes. Add seasoning and simmer until the artichokes are soft. You can test the cooking by piercing the base with the point of a knife; it should pierce through without strong resistance. Set aside and allow it to cool down.

Artichoke Barigoule

Artichoke Barigoule

For the zucchini and olive pureé, prepare a large pot  boiling salted water and an ice bath; cut around the zucchinis at about 1 cm to remove all of the seeds, boil the green part along with the herbs for one and a half minutes, then plunge in the ice bath to cool down quickly. Drain only when cold, and press out as much water as possible. Finally, blend until smooth with the olives, olive oil, and seasoning, set aside until serving.

Roasted Lamb Rack

Roasted Lamb Rack

For the lamb, protect the exposed rib bones with aluminum foil, season with salt and pepper. Heat an oven proof pan on medium heat and preheat the oven at 180°C. Add the oil and butter to the pan, allow the butter to start browning before adding the lamb, also add the herbs and garlic cloves. Brown the rack on all sides before placing the pan in the oven, you will have to cook the rack first from 8 to 10 minutes depending on the size, should feel medium rare to the touch. Remove from the oven and allow to rest on a separate tray for 5 minutes covered loosely with a foil. Reheat the pan with the butter before placing back the rack and finish to cook in the oven for about 5 more minutes until cooked to medium which is the ideal temperature for lamb rack.

Artichoke Barigoule

Artichoke Barigoule

 

To serve, cut the artichokes into halves and remove the hairy part with the help of a spoon. Remove the herbs from the garnish and reheat the artichokes with the garnish, add seasoning if necessary and a little lemon juice, chopped dill, the chopped garlic, and olive oil. Reheat the zucchini and olive puree and arrange harmoniously on your serving plate. Slice the rack into cutlets and arrange on the plate along with the artichoke, stuffed with a bit of their aromatic garnish; add the finishing touch to the plate, the flowers, the wedged green olives, a few dill tops, and a little drizzle of olive oil and serve.

Roasted Lamb Rack Artichoke Barigoule, Charred Onion, Zucchini & Olives

Roasted Lamb Rack
Artichoke Barigoule, Charred Onion, Zucchini & Olives

 

If you enjoyed this classic French recipe, check out our private French chefs and try to guess which one is the secret chef.