NEWS RACK OF LAMB WITH GREEN TEA

Ingredients for 5 people

2 squares of Quebec lamb

2 shallots, gray

2 tomatoes

1 bunch of asparagus

3 peppers (1 red, 1 orange, 1 yellow)

100 g snow peas

5 blue potatoes

45 ml of green tea

100 ml Dijon mustard

100 ml grated coconut

150 to 200 ml veal stock

15 ml garlic, crushed

30 ml of pesto

60 ml of butter

grape seed oil

olive oil

Preparation

1. Preheat oven to 400˚F.
2. Cut the peeled potatoes into small pieces. Rinse with water. Sauté in a pan with a little oil and a piece of butter.
3. In a frying pan, sear the 2 squares of lamb on both sides. Reserve this pan with the juices of the meat to make the green tea sauce. Brush generously one side of each square of Dijon mustard. Sprinkle this side with grated coconut. Place in a baking pan and bake for 15 to 18 minutes.
4. Cut the asparagus in half. Cut the peppers into strips. Infuse the green tea in about 150 ml of boiling water. Finely chop the shallots.
5. Sauté the vegetables (except the shallots) in a pan with grapeseed oil and a piece of butter.
6. In another pan, cook the potatoes with oil and a piece of butter. Spin them in a bowl lined with paper towels.
7. In the pan where the rack of lamb was first seized, heat oil and a piece of butter. Add the shallots and 15 ml garlic. Deglaze with about 200 ml of infused green tea. Let reduce. Add about the veal stock and mix everything together. Remove from heat and loosen with about 45 ml of butter incorporated by whisking energetically.
8. In a serving plate arrange sliced ​​tomatoes. Add a drizzle of olive oil and pesto. Put the potatoes and vegetables on the plate with the squares cut between the bones to make individual portions. Cover the meat with green tea sauce and serve.