INGREDIENTS

INSTRUCTIONS

Prepare the lamb rack by removing all the fat and bones except for  one
at the end of the loin, seal the loin in oil until golden brown  and
allow to cool, spread the chicken mousse on the loin and roll in  the
herb crust, then roast in the oven. When cooked pink allow to sit  for
5 minutes, place the hot pomme anna in the centre of the plate,  place
the lamb in the potato and surround with the sauce.  To make the herb
crust: Remove the crust from the bread and place  into the robo coup
with herbs and garlic, rub everything together  until bright green and
fine breadcrumbs. Season to taste.  To make the chicken mousse: Pound
the chicken breast with the egg  whites and salt. Pass through a fine
drum sieve and allow to rest for  two hours in a bowl of ice. Then fold
the cream slowly until fully  incorporated, do a tester and add more
cream if the mixture is too  firm.  For the ratatouille sauce: Skin and
de-seed the tomatoes and then  blend. Dice all the other vegetables and
chop the onion and garlic.  Heat the oil in a pan and sweat the garlic
and onions, then sweat the  rest of the vegetables for 5 mintues. Add
the tomato sauce and the  bay leaf and thyme and cook slowly until all
cooked. Chop the parsley  and julienne the basil and add the sauce and
season to taste.  For the anna potatoes: Trim the potatoes into
cylindrical shapes,  then cut into thin slices, wash and dry with a
cloth. Arrange the  slices overlapping each other in a thick butter
mould and then  arrange another layer going in the opposite direction.
Do this until  you reach the top of the mould. You must add butter in
between each  layer. Cook in the oven at a high heat for about 30
minutes.  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

A Message from our Provider:

“Even when life may be difficult, we should thank God for all He does for us—which we do not deserve. #Billy Graham”