Recipe: Rack of Lamb Recipes (3)

RACK OF LAMB WITH ARTICHOKES,
NEW POTATOES AND MINT

1 cup fresh breadcrumbs (preferably French bread)
2 tablespoons minced fresh parsley
2 tablespoon minced green onion
2 tablespoons olive oil
2 tablespoon lightly toasted pine nuts
1 tablespoon minced fresh mint
Salt and freshly ground pepper
1 lemon, halved
4 baby artichokes
2 tablespoons olive oil
8 (1- to 1 1/2-inch) red new potatoes, halved
1 1/2 tablespoons fresh lemon juice
1 (1 1/4- to 1 1/2-pound) rack of lamb, fat trimmed to 1/4-inch thickness
2 tablespoons Dijon mustard

Combine first 6 ingredients in medium bowl. Season with salt and pepper. (Can be prepared 1 day ahead. Cover tightly and refrigerate.)

Preheat oven to 450 degrees F.

Fill medium bowl with cold water; squeeze in juice of half a lemon. Cut end off stem of 1 artichoke and rub with lemon. Starting from base, bend each leaf back and snap off at natural break until half of length of exposed leaves is light green. Cut off top dark green part of leaves. Trim all dark green areas off artichoke. Rub with lemon. Cut in quarters lengthwise. Cut out any choke and red-tipped leaves and discard. Place in bowl of lemon water. Repeat with remaining artichokes.

Place 1 tablespoon oil in medium baking pan and place in oven to heat.

Drain artichokes and place in another medium baking pan. Add potatoes, 1 tablespoon olive oil and 1 1/2 tablespoons lemon juice to artichokes. Season with salt and pepper.

Season lamb with salt and pepper. Place lamb fat side down in baking pan with heated oil.

Place vegetables and lamb in oven. Roast 15 minutes. Reduce oven temperature to 375 degrees F and roast 5 minutes. Remove lamb and vegetables from oven. Spoon 3 tablespoons lamb dripping onto vegetables and mix. Return vegetables to oven.

Spread 1 tablespoon mustard over bone side and ends of lamb; press half of breadcrumb mixture into mustard. Turn lamb and spread 1 tablespoon mustard over fat side of lamb; press in remaining crumbs. Return lamb to oven. Continue roasting lamb and vegetables until thermometer inserted into center of lamb registers 130 degrees F for medium-rare and vegetables are just tender, stirring vegetables occasionally, 15 minutes. Let lamb stand 10 minutes.

Slice into chops. Divide between plates, crossing bones in center. Spoon vegetables onto plates and serve.

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BARBECUED RACK OF LAMB WITH
MINT VINAIGRETTE AND CRISPY POTATO STICKS
Chefs Anne and David Gingrass
Makes 8 portions

FOR THE LAMB:
1 rack lamb (full rack, split, chine off - 18 bones)
1 Tbsp. cracked black peppercorns
2 Tbsp. olive oil, virgin
For the Asian Barbecue Sauce:
4 cups red wine
6 cups rice wine vinegar
3/4 lb. golden brown sugar
2 cups sake
2 cinnamon sticks
1 star anise
1 pinch chili flakes
1 bay leaf
2 oz. ginger
soy sauce (to taste)
FOR THE MINT VINAIGRETTE:
1 egg yolk (pasteurized)
1 Tbsp. Dijon mustard
1 tsp. chopped ginger
2 cloves fresh garlic, peeled
1 cup safflower or other vegetable oil
1/4 lemon, juice only
1 bunch fresh mint (1 1/2 cups leaves only)
6 sprigs cilantro
salt and pepper to taste
FOR THE SOY-GINGER VINAIGRETTE:
1 Tbsp. finely chopped shallots
1 tsp. finely chopped ginger
1 tsp. finely minced garlic
1/2 cup soy sauce
1/2 cup freshly-squeezed lime juice
1 cup peanut oil
1 1/2 Tbsp. sesame oil
salt and fresh pepper to taste
2 cups mixed baby lettuces (radicchio, endive and arugula)
FOR THE CRISPY POTATO STICKS:
2 baking potatoes, peeled and cut into julienne
2 quarts peanut oil
salt and fresh pepper to taste

TO PREPARE THE ASIAN BARBECUE SAUCE:
Heat 2 cups of the red wine, all of the rice wine vinegar and the brown sugar in a saucepan. Simmer slowly until reduced to a syrupy consistency.

In a second saucepan, combine the remaining 2 cups of red wine, the sake, cinnamon sticks, star anise, chili flakes, bay leaf and ginger. Bring to a boil then simmer until reduced to about 1/4 of original volume. Combine the contents of both pots and add soy sauce to taste. The total volume should be about 2 cups.

PREPARE THE MINT VINAIGRETTE:
In a food processor, add the egg yolk, mustard, ginger, garlic, vinegar, salt and pepper. Process well to chop garlic and ginger finely then slowly add the oil until it is all incorporated. If the sauce becomes too thick, thin with water. Add the mint and finish with the lemon juice. If it is still too thick add more water and adjust the salt and pepper to taste.

PREPARE THE SOY-GINGER VINAIGRETTE:
Place the shallots, ginger, garlic, soy sauce and lime juice in the bowl of blender or food processor. Process for 1 minute. Strain mixture into a bowl. Slowly whisk in oils. Season to taste with salt and pepper.

PREPARE THE CRISPY POTATO STICKS:
Heat the oil to 350 degrees and fry the potatoes until golden brown. Let drain on paper towels. Season with salt and pepper.

TO PREPARE THE LAMB:
Make sure that all fat cover and bone fragments are removed from the lamb racks. Rub well with the olive oil and season well with salt, pepper and rosemary. Allow to come to room temperature.

Heat a roasting pan or large sauce pan, very hot. Add a few drops of oil and sear the lamb racks on all sides until brown. Baste the racks with the barbecue sauce and place the lamb racks , bone side down, into the hot pan and roast at 400 degrees for ten minutes. Remove from the heat, brush with sauce and return to the heat until medium rare or to desired doneness. Totally cooking time should be 10 to 20 minutes depending on how heavily seared and how done you want them. When they are fully cooked, brush them one more time with the barbecue sauce on both sides. Allow the lamb to rest at room temperature after roasting for about 15 minutes.

PLATE PRESENTATION:
Toss the mixed baby greens in a small amount of the soy-ginger vinaigrette with the French fries. Spoon the mint vinaigrette around the outside of the plate well. Place the greens/French fries in the center of the plate. Cut the lamb into chops and brush lightly with the barbecue sauce. Place the chops in a triangle around the greens.

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ROASTED RACK OF LAMB WITH
NICOISE OLIVE SAUCE AND GARLIC PUREE
Chefs Anne and David Gingrass
Makes four servings

FOR THE SAUCE:
2 cups Madeira wine
2 cups red wine
1 cup demi-glace
1 tomato, medium size, diced
1 rosemary sprig, small
4 garlic cloves, peeled and crushed
1 tbsp. black peppercorns
4 shallots, peeled and chopped
8 oz. sweet butter
1/2 cup Nicoise olives, pitted (about 1 1/4 cups unpitted)
FOR THE LAMB:
2 lamb racks, chine off and fat cap off
2 oz. virgin olive oil
1 rosemary sprig, leaves only, chopped
salt and medium black pepper
FOR THE POTATO PUREE:
1 cup peeled garlic cloves
4 large baking potatoes
1 cup heavy cream or whipping cream
1/4 cup sour cream
1/2 tsp. salt
1/4 tsp. ground white pepper
2 tbsp. unsalted butter

FOR THE SAUCE: (make this first)
Saute garlic, shallots, and peppercorns in 1 Tbap. butter until lightly browned.

Add both the Madeira and red wines, rosemary, and tomato. Simmer until reduced by 2/3's (about 1 cup total).

Add demi-glace and return to a boil. Whisk in butter slowly until all is incorporated.

Strain sauce through a fine strainer then transfer to a blender. Add the half of the olives to the sauce in the blender and puree until almost smooth.

Roughly chop the remaining olives and combine with the sauce. Season with salt and black pepper to taste. Reserve the sauce in a warm place until serving time.

TO PREPARE THE POTATOES: (allow at least 30 minutes...start them while letting the lamb racks come to room temperature.)
Peel the potatoes and cut them into four or five pieces. Place into a medium pot and cover with water and 1/4 tsp. salt. Bring to a boil and simmer until potatoes become tender. Strain the potatoes from the water; discard water.

Add the cream to the pot that the potatoes were cooked in and bring to a boil. Return the potatoes along with the sour cream, salt, pepper and butter. Stir well and heat through.

Puree the potato mixture through a food mill. Adjust the consistency with warm cream and the seasoning to taste with salt and white pepper. Keep warm until serving.

TO PREPARE THE LAMB RACKS:
Make sure that all fat cover and bone fragments are removed from the lamb racks. Rub well with the olive oil and season well with salt, pepper, and rosemary. Allow to come to room temperature.

Heat a roasting pan or large saute pan, very hot. Add a few drops of oil and sear the lamb racks on all sides until brown.

Place the lamb racks, bone side down, into the hot pan and roast at 400 degrees until medium rare or to desired doneness. 10 to 20 minutes depending on how heavily seared and how done you want them.

TO COMPLETE THE DISH:
Allow the lamb to rest at room temperature after roasting for about 15 minutes. Then slice the lamb into 8 chops per rack.

Spoon the mashed potatoes on to the center of each plate. Ladle the sauce around the potatoes. Place the lamb chops, four to a plate, around the potatoes. Garnish with lightly cooked vegetables of your choice.