INGREDIENTS

(serves four)

75g vegetable brunoise
60g diced onion
40ml sesame oil
125ml balsamic vinegar
60ml each of mango, banana and coconut syrups
25g green rhubarb, diced
5g dried tompettes de mort
25g shredded ginger
250ml lamb stock
60ml light soy sauce
Ground cardamom, nutmeg and salt to season
2tsp corn flour
2 Frenched racks of lamb
Salt and pepper
25g butter
Chopped rosemary

To garnish
Fruit dumplings
Braised vegetables

METHOD

Sauté the brunoise and onion in hot oil until lightly browned. Drain off the oil and deglaze with balsamic vinegar and the three fruit syrups. Stew very gently for 30 minutes. Add the diced rhubarb, trompettes de mort and ginger, then the stock and soya sauce. Simmer one hour. Season with ground cardamom, nutmeg and salt. Thicken with corn flour dissolved in a little water.

Sauté the seasoned lamb cutlets in butter. Transfer to the oven (200ºC) to finish cooking, adding chopped rosemary after a couple of minutes. Rest and then carve. Serve the lamb with sauce, braised vegetables and fruit dumplings.

Helmut Österreicher