Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Preparation
To fry
To roast in the oven
Artichoke puree
How it's done
Preparation
Remove the meat from the fridge approx. 1 hr. prior to cooking. Preheat the oven to 120°C. Place a baking tray lined with baking paper in the centre of the oven.
To fry
Mix the mustard, oil and rosemary, season. Rub the mixture into the meat. Heat the oil in a frying pan. Brown the meat all over for approx. 8 mins., only turning when a crust has formed. Remove the meat. Briefly sauté the parsnips in the same pan. Pour in the pear juice, reduce briefly. Transfer the meat, vegetables, juice, pears and rosemary to the warm tray. Insert the meat thermometer into the thickest part of the rack.
To roast in the oven
Approx. 40 mins. in the centre of the preheated oven. Remove the meat, brush with the pear syrup. Return to the oven for approx. 30 mins. The core temperature should be approx. 63°C. Remove the meat, cover and leave to rest for approx. 10 mins. Carve the meat between the bones.
Artichoke puree
Cover and cook the artichokes in salted water for approx. 20 mins. until soft. Stir in the sour single cream, puree until smooth, season. Serve the puree with the meat and vegetables.
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