Lamb Rack | |
4 Pcs x 6 oz each | |
1 oz | Parsley Fresh Chopped |
1 oz | Cilantro Fresh Chopped |
2 oz | Mint Fresh Chopped |
pinch | Coriander Seed or Powder |
salt & pepper to taste | Seasoning |
2 egg + 1 Tlbsp Milk | Egg Wash |
for dredging | Flour |
1/4 cups | Fresh Bread Crumbs |
| |
Method | |
Season lamb with salt & pepper and dust with toasted coriander |
Sear rack to blue and then chill | |
Dredge in flour and then dip in egg wash | |
Roll in chopped fresh herb mixture | |
Finish in oven pre-heated to 375 degree's | |
Allow to rest 3-5 minutes before slicing | |
| |
| Risotto | |
1 cup | Risotto |
3 cups | Vegetable Stock |
1 cup | White Wine |
3 oz each Julienne | Button , Oyster , Shitake Mushrooms |
2 oz minced | Shallots |
I Sprig- remove stems | Fresh Thyme |
35 % whipping cream | Cream |
salt & pepper to taste | Seasoning |
2 oz chilled cut in cubes | Whole Butter |
2 tablespoons | Oil |
1 medium clove minced | Garlic fresh |
| |
| Method | |
Add oil , butter, minced shallots , thyme & garlic to a heavy bottomed pan on medium heat |
Add julienne mushrooms | |
Add risotto and stir until evenly coated | |
Slowly add stock or wine by the ladle, stirring constantly allowing the risotto to absorb the liquid each time before adding more |
slowly add 1\4 cup cream to add texture and smoothness |
Season with salt and pepper, adjusting as needed |
| |
| Onion Marmalade | |
2 oz each sliced | Shallots , Spanish Onions , Pearl Onions |
2 oz each sliced | Green Onions ,Red Onions |
2 oz chilled cut in cubes | Whole Butter |
Salt & Pepper to taste | Seasoning |
3 oz | White Wine |
2 Tsp | Honey |
| |
| Method | |
Add butter to a heavy bottomed saute panon medium heat |
Add onions and saute stirring constantly | |
When they have a nice golden color de glaze the pan with the white wine and add the Honey |
Season with salt and pepper and adjust as needed |
| |
| Vegetables | |
4 Pcs cut in half length wise | Belgian Endive |
12 Pcs peeled and trimmed | Asparagus |
4 Floretts | Broccoli |
4 Pcs cut in half length wise | Red Pepper Spear |
Salt & Pepper to taste | Seasoning |
melted1oz | Butter |
2 tablespoons | Olive Oil |
| |
Method | |
Season vegetables with salt and pepper , brush with butter and grill or broil in oven |
| |
| Red Wine Reduction | |
2 cups | Red Wine |
2 Tablespoons | Honey |
2 Teaspoons | Blaslamic Vinager |
| |
Method | |
Reduce wine to 1/3 volume, then wisk in honey and vinager, allow to cool |
| |
Plate Assembly | |
Place grilled vegetables on an angle starting from the center of the plate slightly over lappingin a fan shape |
Starting with the grilled Endive and then asparagus |
Place a serving of risotto over the ends of the vegetables to hold them in place |
Add the Broccoli and Red Pepper Spear | |
Slice Lamb Rack into three pcs on a 45 degree angle |
Arrange the lamb slightly over lapping the Risotto |
Take a tea spoon and place small oval shaped spoons of the onion marmalade around the plate |
drizzle theWine reduction over the Lamb |
| |
Note that all items can be made ahead of time and held till service with the exception of the finishing of the lamb |