Lamb Rack Villeroy

Method

1. Debone the lamb rack, keeping the eye intact.
2. Pre-cook the lamb at low temperature (sous-vide or very low oven) until tender, then smoke for 1–1.5 hours.
3. Prepare the breading station: one tray with cornstarch (maizena), one with beaten egg white, one with panko breadcrumbs.
4. Coat the pre-cooked lamb first in cornstarch, then dip in egg white, finally roll in panko.
5. Heat vegetable oil to 175°C (350°F) in a deep pan.
6. Fry the breaded lamb until golden brown on all sides.
7. Transfer the fried lamb to a baking sheet and finish in a preheated oven at 185°C (365°F) for 1–1.5 minutes.
8. Meanwhile, sauté sliced champignons and celeriac in a pan with a drizzle of oil, then transfer to a baking sheet and roast in the oven until tender.
9. For the mushroom-mustard sauce: sweat chopped shallot in butter, deglaze with white wine, add sliced champignons, a spoonful of mustard, and vegetable broth; simmer until thickened.
10. For the lamb fond: roast lamb bones in the oven, then brown in a pan with mirepoix, deglaze with red wine, cover with water and simmer for 48 hours; strain and reduce.
11. To plate: place the lamb on a serving dish, surround with roasted champignons and celeriac, drizzle with mushroom sauce and lamb fond, add a quenelle of black truffle cream, sprinkle with juniper powder, and garnish with chervil leaves.