Main ingredients 🥩
Lamb French RackZucchiniMintEgg YolksButterGarlicPecorino CheeseOlive Oil
Fabri's Lamb Steak and Mint Sabayon Sauce
A premium authentic dish featuring a lamb steak grilled to maximize its flavor, paired with a refreshing handmade mint sabayon sauce whipped into a light foam over a bain-marie.
🙋 Recommended for
- ⭐ For those who want to master the perfect fine-dining style lamb steak and authentic sauce formula at home.
- ⭐ For those looking for an exotic, high-quality gourmet dish suitable for special holidays or anniversaries.
Ingredients needed 🛒2 servings
- 4 lamb racks (French-cut)
- 1/2 zucchini
- 1 handful fresh mint leaves
- 2 egg yolks
- 1 tablespoon water
- 50g butter
- 2 cloves garlic
- A little pecorino cheese
- 2 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
Recipe 🍳
- Trim off any excess surface fat from the lamb and set aside. Cut the meat into even thicknesses, then season by massaging with salt and pepper.
- Wash the mint leaves thoroughly and finely chop them with a knife. Slice the zucchini thinly.
- Add a little olive oil to a pan and fry the reserved lamb fat pieces over low heat to render enough savory lamb fat.
- Once the fat has melted, add the sliced zucchini and cook until golden brown, then remove from the pan. In the same pan, place the lamb and start cooking.
- When the surface of the lamb is browned, add crushed garlic, some of the chopped mint, and butter to the pan. Continuously spoon the melted butter over the lamb to infuse flavor.
- When the lamb is cooked to your liking, transfer to a plate, cover with aluminum foil, and let rest for about 3-5 minutes to seal in the juices.
- In a bain-marie bowl, combine egg yolks, 1 tablespoon water, and a pinch of salt. Whisk vigorously until thick and voluminous. Remove from the heat, then slowly drizzle in the gently melted butter while whisking to emulsify like mayonnaise. Mix in the chopped mint to finish the mint sabayon sauce.
- On a plate, arrange the grilled zucchini slices, place the rested lamb steak on top. Grate pecorino cheese over, then generously spoon the mint sabayon sauce alongside or on top, and serve.
- Trim lamb fat, render it in a pan, then cook zucchini and lamb successively, infusing with garlic, mint, and butter.
- Rest the cooked lamb for 5 minutes to preserve juices.
- Whisk egg yolks, water, and salt over a bain-marie, then mix with melted butter and chopped mint to make sabayon sauce, and serve with the meat.
Cooking tips 💡
- Instead of discarding the surface fat of the lamb, render it first to use as the cooking oil; this maximizes the deep savory flavor and richness unique to lamb.
- When making the sabayon sauce, if the heat is too high, the egg yolks will scramble. You must whisk over a gentle bain-marie with a soft steam, adjusting by lifting the pot on and off the heat to achieve a smooth sauce.
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