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Honey mustard crusted lamb shank, creamy kidney beans mashed with chorizo, roasted garlic, quick ratatouille with espelette pepper

Mains, Lamb

A beautiful ratatouille, mustard crusted lamb with roasted garlic.  Accompanied by a rich kidney bean mash.

Ingredients

Recipe for 4 persons

Lamb

600 Gr
Boneless leg of lamb
375 Ml
Honey mustard maille
3 Sprig(s)
Thyme
65 Ml
Olive oil

Kidney bean purée

1.50 Can(s)
White beans (540ml)
500 Ml
Chicken stock
75 Gr
Spanish chorizo
20 Gr
Butter

Roasted garlic

12 Clove(s)
Garlic

Quick ratatouille

1 Unit(s)
Eggplant
1 Unit(s)
Zucchini
1 Unit(s)
Yellow zucchini
1 Large
Tomato
1 Tsp
Espelette pepper
2 Clove(s)
Chopped garlic
1 Sprig(s)
Thyme
1 Unit(s)
Onion
  • Salt and pepper
Honey mustard crusted lamb shank, creamy kidney beans mashed with chorizo, Roasted garlic, quick ratatouille with Espelette pepper

Preparation time: 45 min

Preheat your four at 425 °F

  • Preparation

    Finely chop the garlic, rosemary, mint and thyme.

    Clean, peel and chop the vegetables into cubes.

    Cut the chorizo into little cubes then sautée them briefly in a hot frying pan.

  • Lamb

    Season the lamb.  In a hot frying pan with a thread of oil, sear the lamb on all sides.  Brush with the mustard and add a branch of thyme then place in the oven at 425°F for 15-20 minutes.  Let rest for 10 minutes covered in aluminum foil.  When ready to serve, slice the lamb.

  • Kidney bean purée

    In a medium sauce pot, place the kidney beans and chicken stock and bring to a boil.  Lower heat and simmer for about 10 minutes.  Strain but keep the cooking liquid.  Place the beans in a food processor with the butter, chorizo and blend until smooth, adding the cooking liquid if necassary.  Season accordingly and set aside in a steam bath.

  • Espelette ratatouille
    In a frying pan with a fair amount of olive oil, sweat the onion, garlic, thyme and peppers for 3-4 minutes. Add the zucchini and eggplant and continue to cook until the vegetables are tender. Season accordingly with salt, pepper and the Espelette pepper.
  • Roasted garlic
    Cut the tops off of the garlic cloves while trying to keep them whole. Place in the oven for 45 minutes, remove and let cool.
  • Plating
    In a round plate, make a carpet of ratatouille with a mold. Gently place the desired amount of slices of lamb on top as well as a few roasted garlic cloves. Make a nice comma with the kidney bean purée around the outside.

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Saturday, November 2nd18:00 to 21:00
Plateau Mont-Royal
115$ / pers.
CHIC MENU WITH WINE PAIRINGS

CHIC MENU WITH WINE PAIRINGS

Chic menu with pairing of our sommelier, 3 glasses of wine included

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