fbpx Breaded rack of lamb, sage fritters and vegetable tempura recipe

Breaded rack of lamb, sage fritters and vegetable tempura recipe

Côte d’agneau panée, beignets de sauge et tempura de légumes
Preparation time
45 min
Cooking time
8 min

Some history

Easily identifiable by its taste, sage also has anti-aging properties.
By reducing the oxidation of fatty acids in the nervous system, sage slows down their deterioration and invigorates our powers of memory.
It also provides relief for menopausal hot flushes thanks to its production of phyto-oestrogens.

Ingredients

12 racks of lamb

The breadcrumb mix:
4 tbsps. of flour
2 whole eggs
25g of fine breadcrumbs
120g of parmesan

The vegetables:
1 bunch of large sage leaves
4 courgette flowers
4 carrot tops
2 celery stalks
4 green asparagus spears

The tempura:
150g of flour
50g of starch
2 egg whites
10g of baking powder
200ml cold water

Preparation

<strong>The racks of lamb.</strong>
Mix the parmesan in with the breadcrumbs.
Beat the eggs in a shallow bowl.
Coat each rack of lamb with the flour, the beaten egg, and then the mixture of parmesan and breadcrumbs.
Brown the breaded racks in a frying pan with the butter.
Then gently cook for a few minutes depending on the thickness of the meat.

<strong>The tempura.</strong>
Mix the flour, starch and baking powder.
Add the cold water and the egg whites beaten into peaks.

<strong>The vegetables.</strong>
Soak the vegetables in the tempura and fry them at 160°C.



Wine suggestion

red wine: Côtes du Rhône
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