Lamb Crowns with Truffle Crust and Vanilla Mashed Potatoes

Preparation Time: 20 minutes
Cooking Time: 40 minutes
Difficulty: 1
Spiciness: 0
Number of Servings: 3

Dinner from the semifinal menu, with which Bruno Šulman became a finalist in the 7th season of Slovenia.

Cut the lamb rack into three pieces, ensuring each piece has three bones. Season the pieces with salt and pepper, then quickly sear them on a hot pan to seal the pores. Roast the crowns in the oven preheated to 190°C for 4 minutes.
Brush the roasted crowns with mustard. In a food processor, mix breadcrumbs, a bit of grated Parmesan, grated truffle, truffle paste, and salt. Coat the crowns with the breadcrumb mixture and place them in the oven preheated to 200°C for another 10 minutes. Just before serving, cut the pieces into individual chops, so each plate gets three chops.
Peel the potatoes. Cut them into cubes, boil them in salted water, drain, and mash.
Make brown butter from 30g of butter and heat a bit of milk alongside it. Add the hot milk, brown butter, and vanilla seeds scraped from the pod to the mashed potatoes. Once the puree reaches the desired consistency, pass it through a fine sieve to remove any lumps.
Cut the corn into pieces and sauté them in butter. Slice the young peas into strips and quickly sauté them in a pan.
Heat the demi-glace and season it to taste. Add a clove of black garlic and a bit of water. Let it simmer for a while, then thicken the sauce with butter.