Elle & Vire Recipes
by Sébastien Faré & Jules Faré

recipe Lamb grazed in Normandy

8 people

To make this dish

Ingredient list
Rack of lamb
8 pieces rack of lamb, 2 sides
50 g beurre Gastronomique doux Elle&Vire professionnel ®
Sel et poivre du moulin
2 pieces brocolis
450 g rhubarbe en branche
150 g peas
150 g fava beans
150 g sugar
80 g beurre Gastronomique doux Elle&Vire professionnel ®
Fleur de sel, poivre du moulin, sucre
Sorrel cream
200 g crème fraîche
100 g Crème Excellence Whipping 35,1%
30 g sorel
Fine "fleur de sel" sea salt and pepper
Hazelnut butter
25 g beurre Gastronomique doux Elle&Vire professionnel ®
35 g unsweetened hazelnut paste
15 g balsamic vinegar
2 g sugar
Assembly and decoration
1 packet punnet of young sorrel leaves
50 g pousses d'épinards
1/8 bunch watercress
The fine products from Elle & Vire

The recipe,
step by step

  1. 1

    Rack of lamb

    Prepare the lamb cutlets and scrape the meat from the ends of the bones,
    leaving a little fat on the meat. Season the cutlets. In a hot frying pan,
    brown the lamb cutlets without any extra fat.
    Reduce the heat, remove the fat and add the butter. Baste the cutlets with
    the butter and finish cooking in the oven at 200°C (392°F) until they are
    cooked as desired.
    Leave to rest for as long as it took to cook.
  2. 2


    Wash the broccoli, cut off the florets and grate them so they resemble rice.
    Place the grated broccoli in a pan with 2 or 3 tablespoons of water.
    Season with salt and pepper, cover with clingfilm and lightly cook for a
    few minutes.
    Remove from the pan.
    Peel and wash the rhubarb. Cut it into small cubes. In a saucepan, put 60 g
    of butter and the sugar. Make a very light caramel, add the cubed rhubarb
    and sauté on a hight heat for a few seconds to lightly cook the rhubarb.
    Cook the peas with just enough water to cover and 10 g of butter. Season
    with salt, pepper, and sugar.
    Cook the fava beans with just enough water to cover and 10 g of butter.
    Season with salt and Pepper.
  3. 3

    Sorrel cream

    Wash, spin-dry and finely chop the sorrel.
    In a mixing bowl, combine all of the ingredients. Leave to infuse overnight.
    Leave to infuse overnight. Pass through a conical strainer. Mix gently so as
    to thicken the mixture and chill.
  4. 4

    Hazelnut butter

    Put the butter in a saucepan. Brown the butter, deglaze. with balsamic
    vinegar, add the hazelnut dough and sweeten.
  5. 5

    Assembly and decoration

    Arrange the broccoli and rhubarb in a stainless steel square. Serve the
    meat and finish with the browned butter.
    Wash the spinach, watercress and sorrel leaves. To the square of broccoli
    and rhubarb, add the peas, fava beans, young sorrel baby spinach and
    watercress leaves. Finish with touches of sorrel cream.

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