Agnello con Pancetta e Crosta di pistachio e rosmarino
Rack of lamb with pancetta in pistachio and rosemary crust
Ingredients (for 2 people):
400g rack of lamb (cleaned)
4 slices of fresh pancetta
150g chopped pistachio
10g salt
10g black pepper
2 bunches of fresh rosemary
2 bunches of wild fennel
100g wild asparagus
Ingredients for demi-glace:
1 carrot
1/2 head of garlic
1 sprig of rosemary
1 sprig of wild fennel
3 cloves of cloves
3-4 black peppercorns
1/2 onion
1 glass of deep red wine
3-4 lamb bones
1/2 onion:
Method for the demi-glace:
Put the carrots, garlic, rosemary, fennel, cloves, 1/2 onion, black peppercorns in a saucepan and sauté until browned.
Add the bones and combine with the other ingredients. Cook until it all becomes a darkish brown, blend with the red wine and then fill with hot water. Boil over moderate heat for about 2 hours.
Pass the contents of the pan through a colander and bring it back to a boil and reduce by half. Add 10g of cornstarch to thicken.
Method for the lamb:
Sear the lamb in a peppered and salted pan for about 5 minutes.
Lay the fresh pancetta in layers, place the lamb on top and wrap it in the pancetta.
Brush the pancetta with oil and add the already chopped pistachios and rosemary.
Make a wild fennel emulsion: Clean the wild fennel. Put it into a food bag with extra virgin olive oil and leave it for 40 minutes. Remove from the bag, blend it and push through a fine sieve.
Cook in a pre-heated oven at 170 degrees for approximately 12 minutes.
Stacking:
Arrange the sautéed asparagus on the plate with a light drizzle of extra-virgin olive oil.
Place the crusted lamb on top of the asparagus.
Add the hot lamb sauce and swarm with a little wild fennel emulsion to give your dish a wonderfully distinctive aroma.
Buon Appetito!
