THE PRE-SALTED LAMB

This high-quality lamb meat is prized by food lovers and chefs for its tender texture, low fat content, and subtle hint of sea salt. However, the production of pre-salted lamb is limited and reserved for local farmers who practice environmentally respectful and artisanal farming.

Pre-salted lamb is raised using traditional farming methods in certain coastal regions of France, such as in our area in Coutances, between sea and fields. The term "pre-salted" refers to lambs raised on natural pastures located near the sea and/or regularly covered by the tide, where they graze on salted grass rich in minerals. This gives them a unique flavor and tender texture.

Pre-salted lamb is a product of traditional pastoral sheep farming, raised on salt-marsh pastures along the coasts of Normandy, particularly in France, in regions such as the Bay of Somme, the Bay of Mont-Saint-Michel, the salt marshes of Guérande, and the marshes of the Bay of l'Aiguillon. It is also produced, though to a lesser extent, in the United Kingdom, Germany, the Netherlands, and Quebec.

Pre-Salted Lamb Rack 6 Ribs (2 People)

The pre-salted lamb rack is a flavorful and delicate piece of meat, especially appreciated for its tenderness and the richness of its taste. The term "pre-salted" refers to lambs raised in salted pastures near the sea, where their natural diet is influenced by the herbs and sea salt, resulting in exceptional quality meat. This recipe highlights the nobility of this meat, roasting it simply yet elegantly with honey and thyme flowers to accentuate its sweetness and richness. The dish is accompanied by a creamy gratin dauphinois, a classic French side dish, adding a touch of indulgence.

Ingredients (for 2 people):

For the pre-salted lamb rack:

• 1 pre-salted lamb rack (6 ribs)
• 2 tablespoons honey
• 1 tablespoon fresh thyme flowers
• 2 tablespoons olive oil
• 2 crushed garlic cloves
• Salt and pepper to taste

For the gratin dauphinois:

• 600 g potatoes (such as Charlotte or Amandine)
• 40 g butter
• 200 ml heavy cream
• 200 ml whole milk
• 1 garlic clove, peeled and halved
• 100 g grated cheese (Gruyère or Comté)
• Salt, pepper, and nutmeg

Preparation:

1. Prepare the pre-salted lamb rack:

1. Preheat the oven to 180°C (350°F).
2. Season the lamb: Start by seasoning the lamb rack with salt and pepper. Rub the meat with the crushed garlic.
3. Sear the meat: In a large pan, heat the olive oil over medium heat. Add the lamb rack and sear it on each side for about 2-3 minutes, giving it a nice golden color.
4. Roast the lamb: Transfer the lamb rack to a roasting pan. Generously brush it with honey and sprinkle with thyme flowers. Roast in the oven for about 20-25 minutes, or until the meat is cooked to your liking (rare or more done, depending on preference). During cooking, you can baste the lamb with its own juices to keep it tender and juicy.
5. Rest the meat: Once cooked, remove the lamb from the oven and let it rest for 5 minutes before slicing. This allows the juices to redistribute evenly.

2. Prepare the gratin dauphinois:

1. Prepare the potatoes: Peel the potatoes and slice them thinly (ideally using a mandolin to ensure uniformity).
2. Prepare the cream mixture: In a saucepan, heat the cream and milk over low heat. Add the halved garlic clove, salt, pepper, and a pinch of nutmeg. Heat until warm, but do not let it boil.
3. Assemble the gratin: Generously butter a baking dish. Arrange the sliced potatoes in layers, pouring a little of the warm cream mixture over each layer. Repeat until all the potatoes are used. Pour the remaining cream mixture over the top and sprinkle with grated cheese.
4. Bake the gratin: Bake the gratin dauphinois at 180°C for 40-45 minutes, or until golden brown and the potatoes are tender when pierced with a knife.

3. Serve:

1. Slice the lamb rack: Once the lamb has rested, slice it between the ribs to serve individual portions.
2. Serve: Place the lamb racks on plates and serve with a generous portion of gratin dauphinois. You can also garnish with a sprig of fresh thyme.

This pre-salted lamb rack roasted with honey and thyme flowers, accompanied by its creamy gratin dauphinois, is a true explosion of flavors and textures. The lamb, subtly sweetened by the honey, pairs perfectly with the creamy softness of the gratin dauphinois. It is a refined and comforting dish, ideal for a special occasion or a romantic dinner.

Suggested accompaniments:

To complete the dish, you can add a light green salad or roasted vegetables to provide freshness and crunch. A red wine sauce or a drizzle of the lamb's juices will also enhance the flavor of the lamb rack.