Today, we’re cooking with beer with master chef Igor Snyders. He’s making British rack of lamb with red cabbage and Kasteel Rouge.
Preparation time:
1 h 30
Ingredients
to serve 4
Ingredients
- 1 Britsh rack of lamb
- 33 cl Kasteel Rouge
- 800 ml lamb stock
- 250 g red cabbage
- 80 g purple cauliflower
- 80 g beetroot
- 80 g red onion
- 100 g butter
- 10 cl vinegar
- 10 cl water
- 100 g sugar
- 20 cl single cream
- 20 cl milk
- 7 g agar
- 1 clove of garlic
- 1 bay leaf
- 1 onion
- Olive oil
Video
Instructions
1. 1 rack of lamb, olive oil
Skin and clean the rack of lamb. Sear the rack of lamb in olive oil.
2. Scraps of lamb, 1 onion, 33 cl Kasteel Rouge, 100 g butter
Brown the scraps of lamb with the onion. Deglaze with Kasteel Rouge and whisk the sauce with butter.
3. 200 g red cabbage, 20 cl cream, 20 cl milk, 6 g agar
Make a red cabbage mash. Add the milk and cream and bring to the boil with the agar.
4. 10 cl vinegar, 10 cl water, 100 g sugar, 80 g purple cauliflower, 80 g red cabbage, 80 g beetroot, 80 g red onion
Make a pickled stock with the vinegar, water and sugar. Bring to the boil and add the vegetables.
5. 80 cl lamb stock, 1 g agar
Make a veil of pickled stock with agar and lamb stock. Bring the ingredients to the boil and spead it out on your worktop. Cut the mixture into rectangles.
6. Dress the plate with the pickled vegetables, the lamb and the panna cotta with the veil on top. Finish with the Kasteel Rouge sauce.
