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Ingredient
- 2 Racks of lamb (0.6 kg each) NoteIt is important to remove the racks of lamb from the fridge about 20 minutes before cooking.
- 55 g Dijon mustard
- 1 TBS Olive oil
- Salt and pepper
Crust of herbs
- 3/4 cup Panko breadcrumbs
- 2 cups fresh flat Parsley
- 5-7 fresh Thym branches
- 2 fresh Rosemary branches
- 2 Garlic cloves (or 1 big one)
- 30 ml Olive oil
- Salt
Method
- Place a ceramic pan on the barbecue. In a bowl, combine all the ingredients in order to make the vinaigrette.
- In another bowl, mix the chorizo and the artichoke together with vegetable oil.
- Drizzle the bread with vegetable oil and grill the bread on the barbecue.
- Brown the chorizo and the artichokes on the hot ceramic grill. This should take about 5-7 minutes in order to obtain a nice caramelized color Mix the chorizo and artichokes with the vinaigrette.
- Place the mixture on the crostini and serve.
About Stephanie Leonard
The kitchen has always occupied a special place in Stéphanie’s life. The kitchen is an important meeting place in her family home, Stephanie regularly helping her mother in the preparation of meals. Being of Polish and French-Canadian descent, Stéphanie develops her culinary knowledge from an early age, enjoying dishes of her heritage and diverse cultures. Only recently did she choose to pursue her passion.
In 2014, Stephanie studied at the famous culinary school, Le Cordon Bleu, in London. During her London career, she is encouraged by her family, friends and even many Montreal restaurateurs to pursue her passion. In June 2015, after nine intensive months and a few burns, Stephanie graduated at the top of her class at Le Cordon Bleu, with a degree in French Classical Cuisine.
Stephanie now wants to share her knowledge to change the perception that cooking is laborious and energy intensive. She firmly believes that with organization and self-confidence, anyone, regardless of their culinary history, will be able to make tasty dishes.
She shares her favorite recipes and tips to make you a worthy chef at Le Cordon Bleu.
REMARQUES
Si vous ne possédez pas de plaque de cuisson pour le barbecue, vous pouvez faire dorer le chorizo dans un poêlon et faire griller les cœurs d’artichauts directement sur la grille de votre barbecue. Ceci ajoutera un goût légèrement fumé.