Rack of lamb with chocolate sauce, market vegetables and celery purée

Rack of lamb
– 1 rack of Swiss lamb
– 2 tablespoons of roasting butter
– 4 sprigs of thyme
– 2 cloves of garlic, crushed
– 60g butter
– salt and pepper

1. Preheat oven to 160° C.
2. Heat the butter in a frying pan. Sear the rack evenly for about 3 minutes, until golden brown. Place the meat in a preheated oven dish and prick the thermometer into the center of the rack. Season with salt and pepper, and add the thyme, garlic and butter directly to the meat. Remove the meat from the oven when it reaches 54°C.
3. During cooking, baste the meat 2 or 3 times with the butter. When the rack reaches 54° C, remove the dish, cover with aluminum foil and leave to rest so that the temperature rises to 60° C at the core.
4. Cut the rack of lamb between the bones and serve immediately.

Chocolate sauce
– 1 shallot
– 1 tbsp olive oil
– 20gr butter
– 150gr red wine
– 15 g sugar
– 40g dark chocolate

1. Finely chop the shallot. Place olive oil and butter in a saucepan over medium heat.
2. Add shallots and sweat. Deglaze with red wine, add sugar and reduce over low heat. When the sauce has reduced, remove from the heat and gently stir in the chocolate squares.

Market vegetables
– 400gr mini seasonal vegetables
– 20gr butter
– 1 dl vegetable stock
– 2 tsp sugar
– Salt and pepper

1. Melt the butter in a frying pan, add the vegetables, sugar and vegetable stock.
2. Cover and steam over low heat.
3. Reduce the glaze once the vegetables are cooked and add before serving.

Celery puree
– 1 celery ball
– 10gr olive oil
– 50gr butter
– 20gr milk
– Salt and pepper

1. Preheat oven to 180°C, wash and peel celery.
2. Wrap in greaseproof paper, then in aluminum foil, and add the olive oil and seasoning along with the celery.
3. Place in the oven for around 45 minutes, depending on the size of the celery.
4. Once cooked, place the celery and cooking juices in a blender, add the butter and milk, adjust the seasoning and serve hot.