Roasted Rack of Lamb
ingredients
1/2 Cup Chopped Fresh Garlic
2 Tablespoons Chopped Fresh Rosemary
2 Tablespoons Chopped Fresh Thyme
1 Cup Extra Virgin Olive Oil
1 Cup Salad Oil
1 Quart English Peas (Blanched)
1 Cup Baby Turnips (Blanched and Quartered)
2 Cups Baby Carrots (Blanched and Quartered)
1 Cup Blue Potato (Blanched and Perisioned)
1 Cup Chicken Stock
1 Cup Melted leeks (6 leeks, 1/4 pound butter, 1/4 cup water)
2 Cups Carrot Juice
1 Tablespoon Ground Cumin
1/2 Cup Orange Juice
3 Tablespoons Unsalted Butter
2 Tablespoons Chopped Fresh Rosemary
2 Tablespoons Chopped Fresh Thyme
1 Cup Extra Virgin Olive Oil
1 Cup Salad Oil
1 Quart English Peas (Blanched)
1 Cup Baby Turnips (Blanched and Quartered)
2 Cups Baby Carrots (Blanched and Quartered)
1 Cup Blue Potato (Blanched and Perisioned)
1 Cup Chicken Stock
1 Cup Melted leeks (6 leeks, 1/4 pound butter, 1/4 cup water)
2 Cups Carrot Juice
1 Tablespoon Ground Cumin
1/2 Cup Orange Juice
3 Tablespoons Unsalted Butter
directions
Lamb Marinade
Marinate lamb 12-24 hours ahead of time in olive oil, herbs & garlic mixture. Make sure the bones are out of the oil. Rub off herbs before cooking.
Melted Leaks
Cut leeks across just below dark green top and just above white stalk. Reserve white end and discard green tops. Slice leek across just above root end and discard. Cut the leek whites lengthwise and remove first three inside layers (to ensure consistent finished product). Slice leeks across in 1/4 inch segments. Once sliced, wash under cold running water and reserve. In 2 quart sauce pan: combine butter and water over low heat. Once butter has melted, add leeks and cover. Stir occasionally until leeks have no "bite." Approximately 30 minutes.
Cumin Scented Carrot Emulsion
Add carrot juice, orange juice, cumin and 1 tablespoon of butter to a saucepot and bring to a boil. Season with salt and blend with immersion blender for 30 seconds. And just remove and use the froth on top.
Pea Puree
Blend 1 cup blanched and chilled English peas and 1/4 cup ice water or cold chicken stock until smooth and season with salt. When you are ready to use the puree, warm over low heat and mount in a tablespoon of butter.
Ragout of Peas
In a large sauté pan add a 1/4 cup of chicken stock and bring to a boil. Next mount in 1 tablespoon of butter to create a glaze. Then add peas, carrots, turnips, blue potatoes and melted leeks and heat gently. Adjust seasoning to your personal taste.
Roasted Lamb
Preheat over to 350 degrees. Place a heavy duty saute pan or cast iron pan over medium-high heat. Once pan reaches appropriate temperature add 2 tablespoons of peanut or canola oil. Sear lamb over high heat until golden brown on all sides. Place in preheated oven on a roasting rack for 7-12 minutes, depending on your temperature preference. Once roasted remove and rest for at least 8 minutes. Slice and Serve.
Marinate lamb 12-24 hours ahead of time in olive oil, herbs & garlic mixture. Make sure the bones are out of the oil. Rub off herbs before cooking.
Melted Leaks
Cut leeks across just below dark green top and just above white stalk. Reserve white end and discard green tops. Slice leek across just above root end and discard. Cut the leek whites lengthwise and remove first three inside layers (to ensure consistent finished product). Slice leeks across in 1/4 inch segments. Once sliced, wash under cold running water and reserve. In 2 quart sauce pan: combine butter and water over low heat. Once butter has melted, add leeks and cover. Stir occasionally until leeks have no "bite." Approximately 30 minutes.
Cumin Scented Carrot Emulsion
Add carrot juice, orange juice, cumin and 1 tablespoon of butter to a saucepot and bring to a boil. Season with salt and blend with immersion blender for 30 seconds. And just remove and use the froth on top.
Pea Puree
Blend 1 cup blanched and chilled English peas and 1/4 cup ice water or cold chicken stock until smooth and season with salt. When you are ready to use the puree, warm over low heat and mount in a tablespoon of butter.
Ragout of Peas
In a large sauté pan add a 1/4 cup of chicken stock and bring to a boil. Next mount in 1 tablespoon of butter to create a glaze. Then add peas, carrots, turnips, blue potatoes and melted leeks and heat gently. Adjust seasoning to your personal taste.
Roasted Lamb
Preheat over to 350 degrees. Place a heavy duty saute pan or cast iron pan over medium-high heat. Once pan reaches appropriate temperature add 2 tablespoons of peanut or canola oil. Sear lamb over high heat until golden brown on all sides. Place in preheated oven on a roasting rack for 7-12 minutes, depending on your temperature preference. Once roasted remove and rest for at least 8 minutes. Slice and Serve.