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Published on Apr 3, 2009
This recipe comes to us from chef Jun Yoshida from the restaurant "Cru" in the Bulgarian capital, Sofia.Roasted Rack of Lamb with New Potatoes (serves 2)
2 racks of lamb 30g bread crumbs 15ml. olive oil ¼ bunch Bulgarian mint, chopped 400g new potatoes, halved 1 bunch of chopped scallions, cut diagonally 1 bunch parsley, chopped 50ml. extra virgin olive oil Sea salt Black pepper Preheat the oven to 190°C. Toss the potatoes with the extra virgin olive oil, season and roast until golden. Mix with the parsley and the scallions and set to one side. In a large sauté pan heat the oil over medium heat and sear the lamb racks on all sides. Combine the breadcrumbs, mint and oil and dredge the racks from the fat side. Put in the oven and roast to taste (15 minutes for medium-rare). Leave to stand for 5 minutes, slice between the racks and serve on a preheated plate, garnished with the potatoes.
Tarator (for 2 portions) 400g Bulgarian yogurt, preferably organic 250g cucumber, diced 1 bunch of dill 50g walnuts 1 garlic clove 1 slice of bread, soaked in water and squeezed Sea salt 20ml. extra virgin olive oil In a blender combine the garlic, walnuts, the salt and 15ml. water; blend in. Add the chopped dill and 2 tablespoons of the yogurt; blend in. Add the cucumber (you could reserve some for garnish) and the bread and the mixture; add olive oil. Add the yogurt and mix thoroughly. Garnish with diced cucumber, a few sprigs of dill and some walnuts; serve chilled.