Anna potatoes

 

  1. Leave the butter at room temperature until soft.
  2. Whisk in an electric blender until white and sparkling.
  3. Cut the potatoes into thin slices with a slicer.
  4. Mix them with the pepper, thyme and clarified butter.
  5. Arrange the potato slices in a round metal tin lined with baking paper, alternating with slices of Comté cheese.
  6. Add the whipped butter to the potatoes and place in the oven at 200° C for about 45 minutes.

 

 

Butter with dates (to be made in 2 steps)

 

1st step

  1. Leave the butter at room temperature until soft.
  2. Mix the date paste with the butter and warm milk until it has a light and airy texture.
  3. Add the black sesame seeds.
  4. Roll the date paste to a diameter of 1 cm in baking paper and put in a cool place.

 

2nd step

  1. Leave the butter at room temperature until soft.
  2. Mix in the butter until it is white, light and airy.
  3. Add the chopped dates.
  4. Add pepper and lemon juice.
  5. Roll the date paste to a diameter of 1 cm in baking paper and put in a cool place.

 

Assembly

  1. Overlay two rings of different butter.
  2. Cover with baking paper and put in a cool place.

 

 

Rack of lamb

 

  1. Season the racks of lamb with salt and pepper.
  2. Brown them quickly on both sides in clarified butter.
  3. Arrange the racks on a baking tray.
  4. Add whole cloves of garlic and the sprigs of rosemary and oregano and place in the oven at 220° C for 15 to 18 minutes depending on how well done you want it.
  5. Remove the racks and let them rest on a warm grill.

 

 

Garnish 

 

  1. Brown the onions in the butter.
  2. Add the rehydrated morels, the sliced dates, the beans and the dried tomatoes.
  3. Simmer for a few minutes, then add the grated parmesan, salt and crushed pepper.

 

 

Finishing and dressing

 

  1. Place the Anna potatoes on a plate, pour over the melted Comté cheese.
  2. Arrange a spoon of morels, beans, dates and dried tomatoes next to them.
  3. Trim the rack of lamb. Arrange the lamb on the warm plates.
  4. Drizzle the stock over the lamb.
  5. Drizzle with a teaspoon of butter.
  6. Serve the date butter with a little salt in a small bowl.