Ingredients for 4 people
Ingredients:
4x250gr rack of lamb
1 brunch carob leaves
200gr halloumi sliced (grilled)
400gr taro roots
120gr shaped pumpkins boiled
4pcs leek leaves boiled 2x7cm
4pcs baby carrots boiled
4pcs asparagus head boiled.
4pcs cherry tomatoes
1 brunch celery leaves
Salt & pepper
10ml olive oil
For the taro pure:
50gr butter
20ml white wine
30 ml vegetable stock
50ml fresh cream
For carob & kumandaria sauce:
100ml kumandaria wine
60ml carob syrup
400ml lamb juice
4pcs fresh carob
400ml lamb juice
4pcs fresh carob
Method:
- Place the rack of lamb in a hot frying pan with a touch of olive oil and cook for 4 minutes. Place it in a cooking try and cover it all, over and under with carob leaves cook in the oven at 170˚c for 12 minutes
- Slice 8pcs of taro by 2x7cm and deep fried. The rest of taro cooked in butter, add white wine, vegetable stock and finished with fresh cream. Mash it all and fill the form moles, first place the taro crisps add the mashed of taro and top it with another taro crisp and leek, place on top of it the boiled vegetables.
Stuffed 4pcs of cherry tomatoes with taro pure.
- In sauce pan reduce kumandaria with lamb juice and fresh carob until glazed finished with carob syrup.
- Place rack of lamb in plate on a bed of grill halloumi, garnished with celery and carob leaves on top. Place the form mole of taro with boiled vegetables, cherry tomatoes. Drizzle with olive oil, kumandaria & carob sauce.
Recipe by Petros Anastasiou & George Kadis, members of CCA
