Roasted "Axuria" Lamb Rack with Foie Gras Cubes

Ingredients

• 1 Axuria Lamb Rack
• 200g Whole Foie Gras
• 1 Bunch of white asparagus
• 250g Sugar Snap Peas
• 125g Baby Carrots with Tops
• 500ml Heavy Cream
• 500ml Milk
• 1L Water
• 400g Dried Tarbais Beans (to be soaked overnight)
• 1L Veal Stock
• 500g Lamb trimmings and/or bones
• 100g Carrots
• 100g Onions
• 20g Garlic
• 10g Thyme
• Sunflower Oil
• Salt & Pepper

Method

Prepare the Lamb Jus

1. Roughly chop the carrots, onions, and garlic. Sear the lamb trimmings in a saucepan over high heat for about 5 minutes, then add the veal stock and let simmer for 2 to 3 hours over very low heat without reducing.
2. Next, strain the broth. Return it to the saucepan and simmer over high heat until it thickens and coats the back of a spoon, creating a syrupy texture.

Prepare the vegetables

1. Peel the white asparagus and baby carrots.
2. Then, blanch the vegetables along with the sugar snap peas in boiling salted water.
3. Start by blanching the asparagus, followed by the carrots, and then the sugar snap peas, allowing about 2 minutes between each vegetable.
4. Once the sugar snap peas have been added and the water returns to a boil, immediately remove the vegetables and transfer them to ice water. The vegetables should remain crisp.

Lamb Rack preparation

1. Sear the Lamb Rack on the skin side using sunflower oil. Season with salt and pepper, then finish cooking in the oven at 90°C for 30 minutes.
2. Bring the milk, cream, and water to a boil with a pinch of coarse salt, then add the pre-soaked Tarbais beans. Cook over very low heat until the beans are very tender. Once cooked, drain the beans but reserve the cooking liquid (if any remains).
3. Puree the beans, using some of the cooking liquid to achieve a thinner texture, and season with salt and pepper.

Assembly

1. Arrange the vegetables on a platter, carve the Lamb Rack into chops, and arrange them on the platter. Serve the bean puree on the side.
2. Sprinkle cubes of mi-cuit foie-gras over the dish and serve the lamb jus in a sauceboat for guests to help themselves.