Carré de veau sauce diable

OVER LOW HEAT Chef: Victor Grimon Restaurant: Le Relais de Vincey 33 Rue de Lorraine 88450 Vincey The Recipe: Devil's Sauce: Ingredients: 1 tablespoon sunflower oil 1 finely chopped onion 1 finely chopped garlic clove 1 tablespoon red wine vinegar 1 tablespoon Dijon mustard 1 teaspoon smoked paprika 1 teaspoon ground cumin Salt and pepper to taste 1 pinch cayenne pepper (optional) Preparation: In a pan over medium heat, heat the olive oil and sauté the onion, garlic, and bell pepper until softened. Add the red wine vinegar, Dijon mustard, paprika, cumin, salt, and pepper, and mix well. Add the veal stock. Simmer for about 15 minutes, until the sauce has thickened. If you want to add a little spice, you can add a pinch of cayenne pepper. Pan-fry the rack of lamb until well browned on all sides, then finish cooking it in the oven at 160°C (325°F) for about 10 minutes, adjusting the cooking time according to the size of the cut. Serve medium-rare. Slice the meat and serve with a dollop of smoked yogurt, parsnip purée, parsnip chips, and Diable sauce. Pickle broth: one part water, half a part white vinegar, sugar.