Herb salad with lamb

Name: herb salad with lamb
Cook time: 210 min
Total time: 210 min
Yield: 4
Ingredients: 4 vine tomatoes firm; 8 tablespoons meat fond pot `380 ml; lemon; 9 tablespoons mild olive oil; 1 teaspoon White wine vinegar; 4 shallots; 1 package tempuramix; 2 dl mineral water ice cold; salt and freshly ground pepper; 2 tablespoons flour; 4 lamb racks about 700 g; 1 ripe avocado; 2 tablespoons sour cream; 50 g rocket melange lettuce bag `75 g; oil for frying

A tasty recipe. The starter contains the following ingredients: meat, vine tomatoes (firm), beef stock (pot `380 ml), lemon, mild olive oil, white wine vinegar, shallots, tempura mix, mineral water (ice cold), salt and freshly ground pepper, flour, rack of lamb (approx. 700 g), avocado, sour cream, rocket melange (lettuce bag `75 g) and oil for frying.

Ingredients

Kitchen Stuff

aluminium foil
blender

Directions

Cut in tomatoes, immerse them in boiling water and dab with a knife. Cut tomatoes from the crown into quarters and remove seeds. Warm in the saucepan fond. Squeeze out the lemon. Vinaigrette beat 4 tablespoons oil, 1 teaspoon lemon juice, vinegar and fond. Sauté and finely chop the shallots. Heat 1 tablespoon of oil, fry shallots in pan. Remove the pan from the heat and let it cool down. Shallot by creating vinaigrette. Fritter oil to 180 ° C.
In batter bowl of tempura mix, mineral water, salt and pepper smooth and thin batter beating according to instructions. Tomato pollinate with flour and then pass through tempura batter. Place the pieces one by one in frying oil and fry for about 3 minutes. Drain tomato fritters on kitchen paper. Lightly sprinkle with salt and pepper. Keep warm in preheated oven or on plate on hotplate.
Cover racks with 2 tablespoons of oil and sprinkle with salt and pepper. Heat frying pan with non-stick coating. Cook the meat around brown and then let it be inside rosé in 8 to 10 minutes. Pack the lamb racks in aluminum foil and leave to rest for 5 minutes.
Meanwhile, halve avocado and remove pit. With a spoon of flesh scoop out. Add avocado with sour cream, leftover lemon juice and puree oil with a hand blender. Reheat Avocado Cream in saucepan and warm very gently until lukewarm. Season shall also gently heat shallot vinegar to lukewarm.
Cut lamb racks between bones into 5 slices. Remove fillets from bones. Place 5 lamb fillets in a circle on each plate. On each piece of lamb, create avocadocreme. lettuce mix melange in between and garnish with tomato fritters. Add scallop vinaigrette over salad.