Roast lamb rack, shoulder croquette, caponata
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Cooking tools:
- Piping bag
- Instant-read thermometer
- Deep fryer
- Dutch oven
- Fine-mesh sieve
- Potato masher
- Kitchen scale
- Oven
- Stove
- Roasting pan
- Stockpot
- Saucepan
- Skillet
- Baking dish
- Mixing bowl
- Chef's knife
- Cutting board
- Slotted spoon
- Wooden spoon
- Spoon
- Measuring cup
- Plate
- Plastic wrap
- Whisk
- Fork
- Baking sheet
- Tongs
Ingredients
- ½ rack of lamb
- 420g boneless lamb
- shoulder
- 420g lamb bones
- 150g potato
- 80g celery
- 150g carrot
- 20g onion
- 15g rosemary
- 2 eggs
- 150g breadcrumbs
- 150g plain flour
- 200ml white cooking wine
- 10g arrowroot spice
- 40ml cream
- 40g butter
- Pinch of salt
- 60ml olive oil
- 1 aubergine
- 150g shallot
- 300g plum tomato
- 10g capers
- 30g dried sultanas
- 150g celery
- 30ml red wine vinegar
- 20g pine kernels
- 20g fresh basil
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