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Ingredients:
1 each
3 oz.
2 oz.
2 tbsp.
2 oz.
To taste
To taste |
Frenched lamb rack
Fave Bean Succotash (recipe below)
Lamb jus (recipe below)
Leek puree (recipe below)
Olive oil
Kosher salt
Fresh cracked black pepper |
Preparation:
Lamb rack must be cleaned of any silver skin and fat cap. Using a paring knife, scrape bones of any
cartilage and leftover meat and wipe clean with a paper towel.
In a cast iron pan, add 2 oz. of olive oil and heat over medium until white smoke occurs. Season lamb
and sear meat side down until golden brown approximately 2 minutes. Flip the lamb and sear the other
side.
Place the lamb in a preheated oven at 425°F, place lamb in the center of the oven and roast 7-10 minutes
for medium rare or until the preferred temperature is achieved. Remove lamb from cast iron and let rest
for 10 minutes on a clean paper towel before slicing.
For plating, spoon leek puree, in a circular motion, in the center of the plate. Using a slotted spoon, place
fava bean succotash in the middle of the puree, draining excess liquid from the mixture. Slice through the
rack of lamb, removing 2 single chops, and place bones crossed on top of succotash mixture. Spoon the
lamb jus over the meat and serve.
Fava Bean Succotash
Ingredients:
|
1 oz.
1 oz.
2 oz.
1 tbsp.
2 tbsp.
2 oz.
1 oz.
1/2 oz.
1 oz.
To taste
To taste |
red onion (diced small)
red pepper (diced small)
fava beans (cleaned, out of shell, germ removed, split)
black olives (diced small)
scallions (green top only - cut on bias)
chicken stock
fresh chanterelle mushrooms (cleaned and cut into quarters)
salted butter (softened, cubed)
olive oil
Kosher salt
fresh cracked black pepper |
Preparations:
Warm a saute pan on medium. Add 1 oz. of olive oil and sweat red onions until slightly
translucent. Then add the red peppers, cleaned fava beans, black olives, and chanterelle
mushrooms. Cook until vegetables are tender. Deglaze with chicken stock and let simmer until
broth is reduced by ¾. Add softened whole butter, lower to a simmer and then add scallions.
Season to taste, remove from heat and keep warm for plating.
Leek Puree
Ingredients:
|
1 bunch
1 ea.
1 ea.
1 sprig
1 ea.
6 oz.
2 oz.
1 oz.
To taste
To taste |
leeks (white only - thinly sliced rounds)
garlic clove (crushed)
laurel leaves
thyme
shallot (small - sliced)
chicken stock
heavy cream
potato (diced large)
salt
fresh cracked black pepper |
Preparation:
Combine the leeks, diced potatoes with the cream and chicken stock. Wrap the shallots, thyme
and garlic in cheese cloth; add to the leek and cream mixture. Simmer until the potatoes offer no
resistance when crushed between your tongue and the roof of your mouth. Remove the cheese
cloth and discard. With a slotted spoon remove the cooked leeks and potatoes and place in a
variable speed blender. Reserve the cooking liquid. Blend the leeks and potatoes until smooth.
It may be necessary to add some of the cooking liquid to get the vegetables to “spin”. If that is
the case then use AS LITTLE liquid as possible to get the mixture to “spin.” Blend until very
smooth. Season with salt and pepper. Keep warm for service.
Lamb Jus
Ingredients:
|
2 oz.
2 oz.
1 oz.
4 oz.
2 cups
1 ea.
2 ea.
3 ea.
To taste
To taste |
olive oil
water
diced tomato
lamb bones and lamb meat scraps
veal stock or beef stock
fresh bay leaf
fresh thyme
black pepper corns
Kosher salt
freshly ground black pepper |
Preparation:
Heat a medium sauce pan with 1 oz. of olive oil until white smoke is achieved. Saute bones and
lamb scraps until caramelized throughout. Drain excess oil and add tomato. Saute until bottom
of pan is caramelized (not burnt) from bones and tomato. Deglaze with water, stir and let reduce
by ¾. Add veal stock, bay leaf, thyme, and peppercorns. Let lightly simmer until sauce is thick
enough to coat the back of a spoon. Strain through a chinois twice and season with salt and
pepper. Keep warm until ready to plate.
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