Breaded rack of lamb, sage fritters and vegetable tempura recipe
Some history
Easily identifiable by its taste, sage also has anti-aging properties. By reducing the oxidation of fatty acids in the nervous system, sage slows down their deterioration and invigorates our powers of memory. It also provides relief for menopausal hot flushes thanks to its production of phyto-oestrogens.
Ingredients
- 12 racks of lamb
The breadcrumb mix:
- 4 tablespoon of flour
- 2 whole eggs
- 25g fine breadcrumbs
- 120g parmesan
The vegetables:
- 1 bunch of large sage leaves
- 4 courgette flowers
- 4 carrot tops
- 2 celery stalks
- 4 green asparagus spears
The tempura:
- 150g flour
- 50g starch
- 2 egg whites
- 10g baking powder
- 200ml cold water
Preparation
The racks of lamb:
Mix the parmesan in with the breadcrumbs.
Beat the eggs in a shallow bowl.
Coat each rack of lamb with the flour, the beaten egg, and then the mixture of parmesan and breadcrumbs.
Brown the breaded racks in a frying pan with the butter.
Then gently cook for a few minutes depending on the thickness of the meat.
The tempura:
Mix the flour, starch and baking powder.
Add the cold water and the egg whites beaten into peaks.
Soak the vegetables in the tempura and fry them at 160°C.
Thanks :
Recipe made by Mickey Bourdillat, master chef of Le Matafan from Chamonix