Roasted Rack of Lamb, Fingerling
Potato and Asparagus, Mint Sauce
Paula DaSilva, Executive Chef
1500° at Eden Roc
Miami
Yield: 6 servings
3 American lamb racks
5 T. olive oil, divided
1 bunch rosemary, chopped
3 lbs. fingerling potatoes
1 bay leaf
1 bunch asparagus
2 t. butter
3 lemons, juiced, divided
Salt and pepper, to taste
½ cup crème fraîche or sour cream
1 shallot, minced
1 t. horseradish
1 cup fresh cilantro
2 cups fresh mint
2 garlic cloves
3-4 T. lemon juice
2 jalapeño peppers, seeded, chopped
1 small onion
1 T. roasted cumin
2-3 oz. white vinegar
2 oz. sugar
¼ cup grapeseed oil
for 4 minutes. Turn off heat; let potatoes
cool in liquid. 3) Peel asparagus. Put
asparagus and potatoes in baking dish;
season with 2 T. olive oil, butter, juice
of 2 lemons, salt and pepper. Roast at
400°F for 8 minutes. Remove from oven;
keep warm 4) In nonreactive bowl, whisk
together crème fraîche or sour cream,
shallot, juice of 1 lemon, horseradish,
salt and pepper until well incorporated.
Refrigerate. 5) In blender, combine
cilantro, mint, garlic, lemon juice, peppers,
onion, cumin, vinegar and sugar; blend
well for 2 minutes on high speed. Reduce
speed; slowly drizzle in grapeseed oil.
Season to taste with salt and pepper.
6) To serve: Cut each lamb rack in half
and in half again, creating double-bone
chops. Serve two double-bone chops on
each plate. Place potatoes/asparagus
next to lamb; garnish with crème fraîche.
Spoon pan juices over lamb. Drizzle mint
sauce in front of lamb.
2 T. chopped fresh basil
1½ T. chopped shallots
1 T. chopped garlic
2 egg yolks
Salt and pepper, to taste
Pasta sheets (semolina), as needed to
make 24 ravioli
2 egg whites
2 t. salt
Apple Cider/Ginger Reduction (recipe follows)
Recipe is courtesy of the American
Lamb Board.
Method: In food processor, combine
lamb, cheeses, hazelnuts, basil, shallots,
garlic, egg yolks and salt and pepper;
blend until doughy. Portion out 24 balls.
Cut pasta in 48 portions. Brush egg
white onto edges of 24 pasta portions,
place lamb mixture ball in center, cover
with second pasta portions; crimp with
fork to create ravioli shape. In 6-quart
pot, bring 4 quarts water to a boil. Add
2 t. salt. Reduce to a gentle boil. Add
ravioli in batches; cook 2-3 minutes.
Remove; keep warm. Finish with drizzle
of Apple Cider/Ginger Reduction.
Apple Cider/Ginger Reduction
2 cups apple cider
1-2 T. fresh chopped gingerroot
Pinch salt
1) Season lamb racks with 2-3 T. olive
oil and some rosemary. In hot pan, place
rack, fat-side down; roast at 400°F for
4 minutes. Turn lamb; roast 3 minutes.
Remove from oven; let rest, preferably
on rack. 2) Put potatoes and bay leaf in
pot of salted water. Bring to a boil; cook
Lamb Ravioli with Hazelnut/Mascarpone
Anoosh Shariat, Executive Chef
Mez
Charlotte, N.C.
Yield: 12 servings
1 lb. lean American lamb, diced
¼ cup mascarpone
¼ cup Parmigiano-Reggiano
4 oz. hazelnuts, skinned, rough chop
Method: In saucepan, combine apple
cider, ginger and salt. Simmer over low
heat. Reduce sauce to syrup consistency.
Recipe is courtesy of the American
Lamb Board.
