Bourbonnais rack of lamb

30 March 2015
Serves 4



• Rack of lamb, 12 ribs
• 200 g lamb shoulder
• 4 sheets lasagne pasta
• 2 filo sheets
• 30 g dried apricots and raisins
• 10 g butter
• 1 tsp mustard
• 1 clove garlic
• 1 tsp oil
• 1 egg
• 1 tsp cream
• Salt, pepper, spices
Lasagne filling (200 g)
• Courgette
• Fennel
• Carrots
• Herbs

1 – Peel and blend the vegetables. Confit the lamb shoulder and garnish in a covered pot for around two hours then deglaze.

2 – Cook the vegetable filling in butter and incorporate half of the confit shoulder. Add the egg, cream and mustard.

3 – Cook the lasagne in boiling water and then dry. Spread over the filling and place in several layers. Bake in the oven for around 30 minutes.

4 – Mix the other half of the shoulder with the chopped dried fruit. Spread over the filo sheet. Oil and roll up with the shoulder. Cook in oil in a pan.

5 – On a dish, roast the rack of lamb for around 12 minutes in the oven at 250°C with a teaspoon of oil, a clove of garlic and some thyme. Deglaze the juices.

6 – Combine the rack and shoulder cooking juices. Reduce and strain. Season with spices.

7 – Arrange the three ingredients separately. Decorate with seasonal shoots or vegetables and wild garlic.

Recipe by Stéphane Derbord (Restaurant Stéphane Derbord)
Photo credits: Image et Associés for Arts & Gastronomie
Source :

“Signé Ginestet” food and wine matching


Château La Jalgue

Bordeaux Rouge



Ginestet Reserve

Bordeaux Rouge