Recipe Ingredient
- 1 rack of veal, trimmed (keep meat trimmings for truffle jus recipe later)
- 5 tbsp dried red chilli, chopped
- 5 tbsp black pepper, crushed
- 5 tbsp rock salt
- 10 pips garlic, chopped
- 150ml extra virgin olive oil
- 2 lemons, extract juice
- Pineapple salsa:
- 1 pineapple, diced
- 2 tbsp sugar
- 300ml orange juice
- 2 dried chilli, chopped
- 1 tbsp black pepper, coarsely ground
- 50g coriander leaf, chopped
Instructions
- Mix all the ingredients together and rub veal with the mixture. Leave to marinate for five to six hours.
- Sear the rack of lamb in a pan with hot olive oil.
- When all the sides are seared, take the meat out of the pan. Roast in the oven slowly at 130°C for 50 minutes or until medium done.
- Cut up one rack per portion and serve with truffle jus (gravy). Accompanying the dish is pineapple salsa and potato cake (arranged on top of the rack).
- To make Pineapple Salsa: Cook pineapple, sugar, orange juice, dried chilli and black pepper slowly in a pot until almost dry. Let it cool, then mix with chopped coriander leaf.
- To make Truffle Jus: Roast the meat trimmings at 220°C until golden brown together with an ample portion of diced root vegetables, some fresh herbs, bay leaf and white pepper.
- Take out from the oven and strain the jus (or gravy) into a pot and simmer slowly until it reaches the desired consistency. Add some butter and adjust seasoning. Add sliced truffle mushrooms (or portion of sauteed button mushrooms as you please).
- Note: Truffle, an exotic fungus, can be replaced with fresh/canned button mushrooms to make this sauce.
