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Home Food & Drinks Recipes Cooking Lamb and camomile

Lamb and camomile

Rezept
Lamm
Italien

One of Italy's most innovative chefs, Enrico Crippa, presents his delicious recipe "agnello e camomilla" - or lamb and camomile.

Enrico Crippa

Preparation time: 1 hour

Cooking time: 20 minutes

Lamb ingredients

Ingredients (4 servings)
2 piece(s) Rack of lamb (boneless), trimmed
60 g Butter
100 ml Lamb stock
Olive oil
Salt

For the goat's milk cream

Ingredients (4 servings)
30 g Goat's cream cheese
15 ml Milk

For the kohlrabi vinaigrette

Ingredients (4 servings)
10 Young kohlrabi leaves
10 ml Condimento Bianco
20 ml Olive oil
Salt
White pepper

For camomile reduction

Ingredients (4 servings)
10 g Camomile blossoms
100 ml Water
pinch Sugar
Corn starch

For the garnish

Ingredients (4 servings)
Chamomile flowers, dried and mixed into powder
Small beetroot leaves
Young dandelion leaves
Young yarrow leaves
1/2 Kohlrabi, peeled and cut into sticks
1/2 Kohlrabi, finely sliced
  • Fry the trimmed rack of lamb in a pan over a medium heat in olive oil, turning constantly, until light brown on the outside. Add half the butter and glaze the meat all over. Leave to rest in the oven at 60 °C.
  • Place the kohlrabi sticks in the oven to temper as well.
  • Deglaze the roast residue with the lamb stock and simmer briefly.
  • Stir the goat's cream cheese into the milk until smooth.
  • Blend the kohlrabi leaves with the vinegar, oil, salt and pepper until smooth; pass through a fine sieve.
  • Pour 100 ml of boiling water over the chamomile flowers, leave to infuse for 10 minutes and strain the tea into a sauté pan, squeezing the flowers well.
  • Bring to the boil with a little sugar and thicken with a pinch of cornstarch mixed with water.
  • Bring the sauce to the boil, remove from the heat and add the remaining butter.
  • Place a generous spoonful of goat's milk cream on each of the warmed plates, sprinkle with the chamomile powder and place 2 slices of loin next to each other; serve with the lightly salted kohlrabi sticks.
  • Mix the beetroot leaves, wild herbs and sliced kohlrabi shavings through the vinaigrette and spread on and around the lamb.
  • Arrange the camomile reduction in a "thousand" dots next to the meat on the plate; finally pour on some lamb sauce.

Tip:

Wine tip

Ai Suma Barbera d'Asti - 94 Falstaff points
Braida

Lush, rich and complex bouquet with numerous fruity notes and a background of vanilla, licorice and cocoa notes. Full, deep flavour with great structure, but at the same time elegant and sensual, harmonious and very persistent.

braida.it

Illustration: Katharina Winkler

Recipe from the Falstaff cookbook "The best recipes in Italy".

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Enrico Crippa
Chef
More by Enrico Crippa
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