Crepinette of Rack of Lamb with Braised Shallots

Cut mushrooms into slices, cut chicory leaves into one cm diamonds, place briefly in lukewarm water and drain.

Finely dice the ham, sweetbreads and shallots. Sweat everything together in the heated oil for 2 minutes. Then, in the drippings, sauté the mushrooms at the beginning, then the chicory. Put everything in a large enough bowl and mix with bread cubes, thyme leaves and parsley, season with salt and freshly ground pepper.

Gently pound out the lamb fillets with a clenched fist, season with salt, season with pepper and sear in heated butter fat for 5 seconds on each side, remove and cool.

Cut the strudel or rice dough into a rectangle 18×15 cm (for 4 people). Spread with the filling, evenly distribute the fillets on top and wrap the whole thing well in the dough. Brush the edges of the dough with a little egg white and press firmly until smooth.

Just before serving, repeatedly roast the wrapped lamb in hot butter on each side until golden brown and place in the oven heated to 220 °C Form. Bake for 10 min.

Sauce: Peel shallots, cut into slices and sauté in heated butter until translucent, deglaze with red wine and lamb stock. Add pepper and garlic, boil to half the liquid. Rosemary to the sauce form, reduce again to about 0, 15 l (based on 4 servings), strain through a fine sieve. If the sauce is too thin s

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