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Recipe: Rack Of Lamb
Similar Categories: Rack, Lamb
1 New Zealand Rack of Lamb, 1/2 Frenched
1/2 lb. Baby Arugula, cleaned
2 Russet Potatoes, sliced thin
1 Bulb Fennel, shaved
1/4 lb. butter
1 shallot, chopped
3 cloves of garlic, chopped
1/4 cup demi glace
Salt and Pepper
Potatoes Anna:
1. Heat medium size pan over medium high heat. Add butter, fennel, salt and
pepper, and carmelize until soft and sweet.
2. Create Anna with sliced potato and fennel: Layer thin sliced potato in a
tight circle. Do this 3 times and layer with salt and pepper between each.
Place carmelized fennel in the middle, then top with three more layers of
potato. Brush with butter and salt and pepper.
3. Bake at 300 degrees for 20 minutes or until golden brown.
Demi Glace:
1. Heat in a small pan to 165 degrees.
Lamb:
1. Season with salt and pepper and grill to desired temperature.
2. Let rest for 4-5 minutes, and cut into individual chops.
Arugula:
1. Sautee over medium high heat with shallots, garlic, salt and pepper, and
a little bit of butter until just wilted.
Assembly:
1. Place the potatoes in the center of the plate.
2. Place arugula on top of the potato.
3. Rest lamb chops against the arugula.
4. Spoon over demi and garnish with fresh thyme sprig.
1/2 lb. Baby Arugula, cleaned
2 Russet Potatoes, sliced thin
1 Bulb Fennel, shaved
1/4 lb. butter
1 shallot, chopped
3 cloves of garlic, chopped
1/4 cup demi glace
Salt and Pepper
Potatoes Anna:
1. Heat medium size pan over medium high heat. Add butter, fennel, salt and
pepper, and carmelize until soft and sweet.
2. Create Anna with sliced potato and fennel: Layer thin sliced potato in a
tight circle. Do this 3 times and layer with salt and pepper between each.
Place carmelized fennel in the middle, then top with three more layers of
potato. Brush with butter and salt and pepper.
3. Bake at 300 degrees for 20 minutes or until golden brown.
Demi Glace:
1. Heat in a small pan to 165 degrees.
Lamb:
1. Season with salt and pepper and grill to desired temperature.
2. Let rest for 4-5 minutes, and cut into individual chops.
Arugula:
1. Sautee over medium high heat with shallots, garlic, salt and pepper, and
a little bit of butter until just wilted.
Assembly:
1. Place the potatoes in the center of the plate.
2. Place arugula on top of the potato.
3. Rest lamb chops against the arugula.
4. Spoon over demi and garnish with fresh thyme sprig.
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