Bert Bakering

I have been a Private chef for more then 15 years, working for royal families, presidents, billionaires and just normal ordinary working folks.. I want to share with you some of mine experiences, what I do during my days as a chef. All the pictures you see is actually food I have been serving, it is not made just for the picture. Most important to me is the flavor, so it wont look perfect all the time.. I hope you enjoy! and you are more then welcome to contact me if you have any questions.

Showing posts with label Rack of lamb with lentil and spinach puree. Show all posts

Sunday, August 9, 2009

Rack of lamb with lentil and spinach puree

2 ea Racks of lambs.

Pan sear the racks on both sides and put in a oven set to 110 C. slowly let the lamb cook till the inside temperature reaches 45-50 C. take out of the oven and let it rest for about 10 minutes.

For the lentil and spinach puree,

100 gr. lentils

500 gr. spinach

1 diced onion

1 clove garlic,

Salt and pepper

Cook lentils with ½ of the chopped onion and the garlic till the lentils are cooked; this should take about 30 minutes, drain this. Wash and sauté the other ½ chopped onion and fry with the spinach. Add the lentils. Then put the lentils and spinach in a blender and puree this till it has a nice and smooth texture.