Showcasing local products from the Lot, Le Balandre restaurant at the centuries-old, family-run Terminus Hotel in Cahors offers stunningly delicious cuisine. Mixing traditional and original creations with the finest ingredients, Chef Alexandre Marre prepares his food without artificial additives or superfluous ingredients, allowing the true flavours to be savoured. A gourmet feast for the eye as well as the palate!
QUERCY FARMED CARRE D’AGNEAU IN A CEPS MUSHROOM CRUST (Serves 4)
Quercy rack of lamb, trimmed* 500g Ceps 200g Breadcrumbs 6 Egg yolks 25g Butter 1 Bunch flat parsley Salt, pepper, Espelette pepper *Ask your butcher to French trim the rack (le manchonnage)
THE CEPS CRUST
Fry the mushrooms in hot olive oil. Add the breadcrumbs, butter, egg yolks, parsley leaves, 15g of salt and 5g of Espelette pepper and pass everything through a mixer (un cutter) to obtain a homogeneous and grainy dough. Note: do not put the crust in the fridge, it will become hard and you will no longer be able to work it.
r u o v a l F e h t g n i r u o Sav THE RACK OF LAMB
Season the lamb and brown it over high heat in a baking dish. Remove the rack from the dish and let it cool to room temperature. Keep the dish, complete with the cooking juices, for later. When the lamb has cooled, place the crust dough over the rack by hand, carefully shaping it to form an even layer. Gently place the rack in the dish and cook in the oven at 200°C for 14 mins. Then let the rack cool in a serving dish at room temperature. Bring it back to temperature in an oven at 100°C before going to the table.
FOR THAT LITTLE EXTRA:
Deglaze the rack’s baking dish with a little chicken broth and reduce to obtain an accompanying juice called “jus de rôti”.
Carré d’Agneau is a delicious cut of meat and looks stunning on the plate.
Alexandre has also sent us his fabulous recipe for Lobster and Beetroot Salad with Lemon Oil which can be found online in the Guest Chef section of our articles at www.thelocalbuzzmag.com/articles