Rack of lamb with Kasteel Rouge

Today we are cooking with beer with Mastercook Igor Snyders. He is preparing a British rack of lamb with purple cabbage and Castle Rouge.

1 hour 30
Culinary
Lamb

Ingredients Serves 4

1x 33 cl Kasteel Rouge 1 British rack of lamb 80 cl lamb stock 250 g purple cabbage 80 g purple cauliflower 80 g red beetroot 80 g red onion 100 g butter 10 cl vinegar 10 cl water 100 g sugar 20 cl cream 20 cl milk 7 g agaragar 1 clove of garlic 1 bay leaf 1 onion Olive oil

1 1 rack of lamb, olive oil

Skin and cut the lamb crown clean. Sear the lamb crown in olive oil.

2 Leftover lamb, 1 onion, 33 cl Kasteel Rouge, 100 g butter

Brown the leftover lamb with onion. Deglaze with Kasteel Rouge and whisk the sauce with butter.

3 200 g purple cabbage, 20 cl cream, 20 cl milk, 6 g agaragar

Make a puree of purple cabbage. Add the milk and cream and bring to the boil with the agaragar.

4 10 cl vinegar, 10 cl water, 100 g sugar, 80 g purple cauliflower, 80 g purple cabbage, 80 g beetroot, 80 g red onion

Make a pickle broth from vinegar, water and sugar. Bring to the boil and add the vegetables.

5 80 cl lamb stock, 1 g agaragar

Make a veil of pickle broth with agaragar and lamb broth. Bring the ingredients to a boil and spread on your worktop. Cut the mixture into rectangles.

6 Dress the plate with the pickled vegetables, the lamb and the panna cotta topped with the veil. Finish with the Kasteel Rouge sauce.

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