PREPARATION OF POTATO CROQUETTES

Prepare the croquettes as described in the recipe from the link. Keep them till use in the freezer or refrigerator.

PREPARATION OF CARROT & STAR-ANISE PURÉE

To make the carrot and star anise purée, heat a pan over a low heat and melt the butter. Add the carrots, salt, sugar, tarragon, thyme and star anise and cover with a lid. Cook for 8-12 minutes without colouring the carrots, stirring now and again.

Add the stock and cream and cook at a fast simmer for approximately 20 minutes until reduced. Add the lemon juice and reduce further until thick and soft.

Remove two thirds of the star anise from the carrots as well as the thyme and tarragon. Place a third of the carrots into the blender with the star anise and purée until very smooth. Pass through a fine sieve.

Purée the remaining carrots coarsely, mix together with the finely puréed carrots and cool until ready to serve.

PREPARATION OF HERB SAUCE

Chop all the herbs one at a fine and put them in a pot. Add the olive oil, lemon juice, cheese and crushed garlic and puree with a hand blender until fine. Season with salt and pepper and set aside until needed.

PREPARATION OF RACK OF LAMB

Heat the oven to 200°C.
Season the lamb well with salt and pepper.
Heat the pan with a little butter and fry the ribs inside and color them in butter for 1 minute on each side.

Put them afterwards in an oven dish and bake 15 minutes in preheated oven at 200°C.

Deep-fry the croquettes now for four minutes and ready.

Serve the ribs on the preheated collar with anise root puree, herb sauce and potato croquettes.

Bon appetit!