Ingredients for 2 servings:
- 1 rack of lamb -fat removed
- 15g pacos hemp leaf cream
- 10g fine Dijon mustard
- 8g creamed edamame
- 4-6g wasabi cream
- about 2 tbsp breadcrumbs
- a little olive oil
Preheat the oven to 180°c convection.
For the preparation of the lamb loin, it is parted from fat and the bones are finely cleaned. Then wash the meat under cold running water, pat dry and salt and pepper all over.
In a hot pan with a little olive oil, the rack of lamb is now seared on all sides to seal it. Then it goes into the preheated oven,- best with a meat thermometer and is baked for about 10-12 minutes to a core temperature of 58°c.
In the meantime, hemp leaf cream, wasabi, creamed horseradish and Dijon mustard are stirred to an even paste with the addition of a tablespoon of olive oil, then the breadcrumbs are slowly stirred in, making sure that the mixture does not become too dry and thus lumpy.
The meat is removed from the oven and allowed to cool slightly before spreading the wasabi and hemp cream mixture on the outside. To serve, finish cooking the meat under a top heat grill for about 5 minutes so that the crust begins to brown slightly.
Cauliflower sesame cream
For the cauliflower sesame cream, we cooked about 500g of cauliflower in lightly salted water until soft, drained and finely pureed with 2 tablespoons of tahini sesame paste and a dollop of cream.
Edamame beans are blanched in lightly salted boiling water for about 3 minutes and then rinsed in ice water,- this gives them a nice color. To serve, the beans were sauteed in a hot pan with a little sunflower oil, a finely chopped clove of garlic and a little salt.