Saddle of lamb with two garlics and crispy asparagus

Chef Luca Fiumana
De Gustibus, Largo Massarenti, 5 – Gualdo (FE)
www.degustibusristorante.com

Prep Time2 hrs
Ingredients for 2 people:
 600 g lamb saddle (French-trimmed rack)
 Black Garlic skin as needed
 200 g asparagus
 1 clove Voghiera Garlic (Aglio di Voghiera DOP)
 1 sprig of thyme
For the Voghiera Garlic (Aglio di Voghiera DOP) cream
 50 g Comacchio Carnaroli rice
 2 cloves Voghiera Garlic (Aglio di Voghiera DOP)
 Extra virgin olive oil as needed
 Salt, pepper, milk, water as needed
For the black garlic cream
 50 g Venere di Comacchio rice
 2 cloves black garlic
 Oil, salt, pepper, water as needed

 

For the Voghiera Garlic (Aglio di Voghiera DOP) cream
1

Cook the Voghiera Garlic (Aglio di Voghiera DOP) with the Carnaroli rice in water, milk, salt, pepper and oil for about 30 minutes until the rice is well cooked and the water reduced. Blend everything and strain to obtain a smooth and uniform cream.

For the black garlic cream
2

Cook the black garlic with the venere rice in salted water, oil and pepper for about 40-50 minutes until the rice is well cooked and the water reduced. Blend everything and strain to obtain a smooth and uniform cream.

For the lamb and asparagus
3

Coat the lamb with the black garlic skins, rubbing it with oil, salt and pepper. Sauté in a pan and then cook in the oven at 180°C for about 20 minutes. In the meantime, clean the asparagus, cut them, parboil them, cool them, and sauté them in a non-stick pan with an unpeeled clove of Voghiera Garlic (Aglio di Voghiera DOP) and a sprig of thyme.

Presentation
4

Place the two garlic creams on a flat plate and the lamb in the centre of the dish. Place asparagus on the side.

Ingredients

 600 g lamb saddle (French-trimmed rack)
 Black Garlic skin as needed
 200 g asparagus
 1 clove Voghiera Garlic (Aglio di Voghiera DOP)
 1 sprig of thyme
For the Voghiera Garlic (Aglio di Voghiera DOP) cream
 50 g Comacchio Carnaroli rice
 2 cloves Voghiera Garlic (Aglio di Voghiera DOP)
 Extra virgin olive oil as needed
 Salt, pepper, milk, water as needed
For the black garlic cream
 50 g Venere di Comacchio rice
 2 cloves black garlic
 Oil, salt, pepper, water as needed

Directions

For the Voghiera Garlic (Aglio di Voghiera DOP) cream
1

Cook the Voghiera Garlic (Aglio di Voghiera DOP) with the Carnaroli rice in water, milk, salt, pepper and oil for about 30 minutes until the rice is well cooked and the water reduced. Blend everything and strain to obtain a smooth and uniform cream.

For the black garlic cream
2

Cook the black garlic with the venere rice in salted water, oil and pepper for about 40-50 minutes until the rice is well cooked and the water reduced. Blend everything and strain to obtain a smooth and uniform cream.

For the lamb and asparagus
3

Coat the lamb with the black garlic skins, rubbing it with oil, salt and pepper. Sauté in a pan and then cook in the oven at 180°C for about 20 minutes. In the meantime, clean the asparagus, cut them, parboil them, cool them, and sauté them in a non-stick pan with an unpeeled clove of Voghiera Garlic (Aglio di Voghiera DOP) and a sprig of thyme.

Presentation
4

Place the two garlic creams on a flat plate and the lamb in the centre of the dish. Place asparagus on the side.

Saddle of lamb with two garlics and crispy asparagus