Grilled lamb entrecôte with garlic-filled Pâte à Choux, salt-baked yellow beets and roasted garlic sauce

Spring is finally here after a really cold winter and what could be better than sinking your teeth into a deliciously herby grilled spring lamb with ramsons? This dish can be the perfect Easter dish if you don’t want to cook a whole roast. You can prepare the bees well in advance and then grill them just before adding the lamb. Makes enough for 10 people if you are serving more dishes or 6-8 people if you want to be a little more generous with the meat.

Shortcrust pastry

• 50 g Plain flour
• 50 g Sugar
• 60 g Butter
• 2.5 g Green food color
• 7 g Dried ramsons
• 3 g Salt

Mix all the ingredients by hand until well blended and homogeneous. Roll out the dough between two silpat mats into an even layer and freeze in the blast chiller (or freezer).

Lambentrecôte

• 1 kg Lammentrecôte
• Olive oil/Garlic/Thyme

Place the lamb in vacuum bags with the thyme, garlic and olive oil. Vacuum pack and place in the sous vide. Bake the lamb for about 1.5 hours at 62°C. Lift the lamb out and leave to rest for at least 20 minutes in the vacuum bag. Season the lamb with salt before grilling.

Lamb sauce

3 Chicken wings
1 Brown onion
4 Cloves of garlic
1 Celery stalk
5 sprigs of Thyme
1 sprig of Rosemary
10 g Za’atar
10 g Black pepper
60 g Cognac
400 g White wine
150 g Madeira
700 g Chicken/veal broth
30 g Butter
30 g Roasted garlic puree

Roast the chicken wings in the oven at 160°C for about 1 hour until they turn a dark golden brown.
Peel the onion and garlic. Roughly chop the onion, garlic and celery stalk. Fry the vegetables in a pan together with the roasted chicken wings until they get color. Add the thyme, rosemary, za’atar and black pepper.

Pour in the cognac and flambé. Add white wine and Madeira and reduce to about half. Pour in the chicken or veal stock and reduce to the desired consistency. Strain the sauce. Whisk in butter and roasted garlic puree. Season to taste!

Pâte à choux

60 g Water
60 g Milk
60 g Butter
4 g Salt
3 g Sugar
70 g Plain flour
100 g Eggs

Bring the water, milk, butter, sugar and salt to the boil in a large saucepan. Add the flour and work the dough with a wooden spoon over medium heat for about 2 minutes until it becomes glossy. Add the eggs one at a time and mix until the batter is smooth.

Place the batter in a piping bag and pipe onto a marked silicone mat according to the instructions. The dots should be about 2-3 cm in diameter.
Punch out rounds of the shortbread dough and place a slice on each pâte à choux – this will create a slightly crackly, textured top to the pâte à choux. Bake in the oven at 180°C for 30 minutes. NOTE! Do not open the oven door during the first 30 minutes.

Cheese cream

270 g Gammelknas (Arla Unika)
130 g Egg yolk
100 g Milk
100 g of Double Cream
45 g Ramsons

Mix all the ingredients in a Thermomix bowl and blend at 85°C for 15 minutes. Cool down the cheese cream. When the cream is cold and firm, put it in a piping bag.

Salt baked beets

1,4 kg Yellow beets
500 g Water
850 g Flour
250 g Salt
90 g Cooking oil

Mix the water, flour, salt and cooking oil in a dough mixer. Cover the beets with the dough and bake at 200°C for about 2 hours. Peel off the dough and grill the beets vigorously while brushing them with oil. Peel the beets and cut into bite-sized pieces.

Herb butter

50 g Butter
3 Cloves of Garlic
5 Thyme sprigs

Simmer the butter with the herbs for about 30 minutes.

Pickled yellow beets

2 yellow beets
1-2-3 pickling liquid

Peel the beetroots. Turn them on a vegetable grinder according to the instructions. Place the turned beetroots in the pickling liquid about 15 minutes before serving.

Garnish

Dried ramson and watercress leaves – or any other nice green leaves you like!