A PASSION FOR GOOD TASTE.

Herb-crusted lamb cutlets with chickpea puree and ratatouille  

To be serve with : Terrazas Afincado Single Vineyard Las Compuertas


This signature dish from Le Bouchon in Mexico City sings with the flavors of Provence. If you are daunted by the idea of deboning a rack of lamb, you could easily use tender lamb steaks instead. A lovely classic, best served at the height of summer when all the vegetables are at their seasonal best and can shine.

“The lamb has an intense taste and requires a strong wine. Afincado Malbec has more potency and complexity: a long stay in oak casks and older vines. That same complexity makes it very suitable to combine with the herbs"

Chef Carlos Barrera, Le Bouchon, Mexico City

  chapeau right

 

Herb-crusted lamb cutlets with chickpea puree and ratatouille


Herb-crusted lamb cutlets with chickpea puree and ratatouilleServes 4 as a main course
Ingredients :
 
1 rack of lamb, weighing about 1 kg
150 g bread crumbs
100 g herbes de provence *
50 g Dijon mustard
150 ml Terrazas Afincado Malbec
 
For the chickpea puree :
400 g can of chickpeas/garbanzo beans
1 large white onion
200 ml whipping cream
100 g butter
30 g salt
20 g white pepper
 
 
 
 
 
 
 
 
 
For the ratatouille :
200 ml Olive oil
1 small head of garlic
1 large white onion
200 g eggplant (about half a large)
1 red pepper
1 yellow pepper
2 tomatoes
200 g zucchini (about one medium)
2 laurel leaves
1 tsp thyme leaves
 
Preparation :
 
Begin by preparing the ratatouille. Preheat the oven to 180° C/350°. Bring a large saucepan of water to boil and plunge the tomatoes in it for two minutes. Drain and cool the tomatoes in a bowl of cold water. This will allow you to easily remove the skin. Chop the tomatoes, omitting the seeds. Slice the peppers in two and deseed them. Place them skin side up in the oven for 15 minutes, or until the skin is blackened and blistered. Cool the peppers in a bag in the refrigerator, then remove the skin and cut in strips. Chop the onion and garlic. Peel the eggplant and then cut it and the zucchini in 2 cm cubes. Put the oil in a large deep frying pan and add the onions and garlic. Once they are soft and aromatic, add the eggplant, tomatoes, zucchini, peppers and herbs. Simmer for about an hour, until they are all cooked.
 
While the ratatouille is cooking, make the chickpea purée. Chop the onion and sauté in the butter in a frying pan until soft. Add the cream and the chickpeas and bring to a boil. Let the mix cool and purée in a food processor. Reserve.
 
Preheat the oven to 200° C/400° F. Clean the lamb rack and remove the ribs, leaving only the fillets. Mix the bread crumbs and herbes de provence in a shallow bowl. Season the filets with salt and pepper. Sear the meat in a frying pan with oil over a high temperature. Remove the cutlets and smear the tops of them with a thin layer of mustard. Place the cutlets mustard side down in the herb and breadcrumb mixture, then place herb crust side up on a baking sheet. Bake until desired doneness, about five minutes for rare fillets. If the crust does not brown in time, you can place the fillets under a grill for a few minutes. Watch them closely, though, as they will burn in a heartbeat!
 
Herb-crusted lamb cutlets with chickpea puree and ratatouille
 
Presentation :
 
Serve the cutlets with a generous helping of ratatouille and a dollop of the chickpea purée.
 
* If your local supermarket does not stock this common mix of herbs, you can easily make your own by combining 3 Tbs dried marjoram, 3 Tbs dried thyme, 3 Tbs dried savory, 1 tsp dried basil, 1 tsp dried rosemary, 1/2 tsp dried sage and 1/2 tsp fennel seeds. This will keep for several months in a jar and is particularly tasty if used when roasting lamb, chicken or beef.

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