3) When lamb stew is soft and tender,
strain liquid. Reduce liquid by ½ to
3/4, depending on desired flavor.
Season; finish with 1T. unsalted butter.
4) Scoop flesh out of baked potato; lightly
season with salt and pepper. Add remaining
butter with fork; gently mix together.
5) Combine stew and liquid back together.
Evenly scoop mashed potato into four
bowls. With slotted spoon, add lamb stew
on top of potatoes.
6) Spoon pesto over top of stew. Dress
arugula; put on top of stew for garnish.
Recipe is courtesy of the Idaho Potato Commission.
ROASTED RACK OF LAMB
Eric Masson / Chef / The Brentwood
White River, N.C.
YIELD: 4 SERVINGS
4 T. olive oil, divided, + more, as needed
3 garlic cloves, divided
Salt and pepper, as needed
1 lb. fingerling potatoes, scrubbed, large ones
cut in half
2 shallots, finely chopped
½ cup red wine
1 cup beef stock
3 T. butter
2 lamb racks ( 7-8 ribs, 14-18 oz. each)
1 T. finely chopped fresh rosemary
1 cup red seedless California grapes, halved
4 cups fresh baby spinach, washed, dried
1) Heat oven to 450ºF. Grease baking dish with
olive oil. In large bowl, toss together 2 finely
minced garlic cloves, 3 T. olive oil, salt and
pepper, and fingerling potatoes. Put potatoes
in greased pan; bake for 25-30 minutes.
2) Cook shallots in red wine until reduced
to ¼ of original amount. Add beef stock;
reduce by ½. Strain sauce; add salt and
pepper. Stir in butter. Set aside.
3) Rub lamb racks with salt, pepper and rosemary.
Sear racks on grill or in hot skillet for 3-4
minutes on each side. Finish cooking to desired
temperature in hot oven for 8-15 minutes.
4) Saute grapes in 1 T. hot olive oil for a few
seconds. Add 1 minced garlic clove and
spinach; cook for 2-3 minutes. Set aside.
5) Let racks rest for 5-7 minutes, loosely
covered. Carve between ribs.
6) Plate lamb with stacked-up fingerling
potatoes, sauteed spinach and grapes.
Spoon sauce over; serve.
RIS BRAISED AMERICAN
Ris Lacoste / Chef/Owner / RIS / Washington, D.C.
YIELD: 6 SERVINGS
Seasoning mix ( 2 parts salt/1 part freshly
ground black pepper/1 part ground sumac)
6 (about 1¼ lbs. each) American lamb shanks
Olive oil, as needed
2 qts. coarse-chopped mirepoix ( 2 parts
onion/1 part celery/1 part carrot)
3 sprigs fresh rosemary
1 bunch fresh thyme
2 bay leaves
6 garlic cloves
2 T. whole black peppercorns
½ cup tomato paste
1 liter red wine (Shiraz or fruit-forward variety)
1 gal. veal or lamb stock
Chickpeas (recipe follows)
Pine Nut Mix (recipe follows)
3 cups fresh spinach
12-18 pita crisps, toasted with olive oil and
za’atar (preferably, thin Lebanese pita wraps)
12 oz. Greek yogurt
6 radishes, sliced
Mint sprigs, coarsely chopped and whole
1) Rub generous amount of seasoning mix into
shanks; refrigerate, uncovered, overnight.
2) When ready to braise, rinse shanks well,
dry with paper towels. Heat braising pan;
add thin layer of oil. Sear shanks on all
sides until well-browned; remove from pan.
Add mirepoix, rosemary, thyme, bay leaves,
garlic and peppercorns; let sit to caramelize,
stirring occasionally. Cook for 1-2 minutes;
add tomato paste. Add wine; scrape pan
bottom, deglazing seared juices. Reduce
by ½. Return shanks to pan; add enough
stock to almost cover. Bring to a boil on
top of stove. Cook, uncovered, at 325ºF for
2-2¼ hours. (Meat should be tender but not
overcooked.) While cooking, exposed parts
of shank will get crusty; halfway through
cooking, turn shanks so the caramelization
can enhance the stock. Let shanks rest in
cooking liquid; adjust with salt, if needed.
Remove shanks; keep covered and warm.
Strain stock; reduce to sauce consistency.
Adjust seasoning, if needed.
METHOD: Soak chickpeas overnight sprinkled
with baking soda and covered with water. Drain
and rinse when ready to cook. In heavy-bottomed
pot, add oil. Add onion; cook over medium heat
until soft but not browned. Add curry powder
and turmeric; toast with onion until aromatics
are released, about 1 minute. Add cheesecloth
sachet; cover chickpeas with water. Bring to a
boil; reduce heat and simmer until chickpeas
are tender, about 45 minutes. Skim top film
occasionally. Adjust seasoning, if needed.
PINE NUT MIX
1 cup pine nuts, toasted until golden
Zest of 1 lemon
2 shallots, finely diced
2 garlic cloves, roasted, minced
1 T. coarsely chopped fresh Italian parsley
1 T. coarsely chopped fresh mint
Salt and freshly cracked black pepper, to taste
Extra virgin olive oil
METHOD: In bowl, combine pine nuts, lemon
zest, shallots, garlic, parsley, mint, salt and
pepper; add oil just to cover.