Recette : carré d’agneau et frites de polenta de Marc Veyrat - Météo à la carte

Chef Marc Veyrat prepares a rack of lamb with hay and polenta fries. *** Recipe Details *** Ingredients: 2 racks of lamb 250g polenta 50g Beaufort cheese 1 handful of wild thyme cheese pine cone hay butter salt pepper Preparation: Season the meat with salt and pepper. Pan-fry the racks of lamb with a pine cone still closed. Add the wild thyme. Stir everything into a casserole dish with hay and a little water. Bake the mixture for 15 minutes at 270°C (400°F). Pre-cook the polenta for 2.5 hours, then add the Beaufort cheese. Mold the polenta, cut it into fries, and refrigerate for 30 minutes. - Fry everything for 1.5 minutes. ***Who's the chef?*** Marc Veyrat, Maison des Bois, Col de la Croix-Fry, 74230 Manigod Website: http://www.marc-veyrat.fr/fr/ MORE INFO: https://www.france.tv/france-3/meteo-... FOLLOW US   / meteoalacarte     / meteoalacarte     / meteoalacarte   REACT Hashtag #Meteoalacarte