Breaded rack of lamb, sage fritters and vegetable tempura recipe
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.
12 racks of lamb
The breadcrumb mix:
4 tbsps. of flour
2 whole eggs
25g of fine breadcrumbs
120g of parmesan
1 bunch of large sage leaves
4 courgette flowers
4 carrot tops
2 celery stalks
4 green asparagus spears
150g of flour
50g of starch
2 egg whites
10g of baking powder
200ml cold water
<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.
Mix the flour, starch and baking powder.
Add the cold water and the egg whites beaten into peaks.
Soak the vegetables in the tempura and fry them at 160°C.