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Herb Crusted Rack of Lamb with Rosemary Lamb Essence
By Chef Evan Treadwell
| Ingredients |
| 4 |
12oz Lamb racks |
| 3 Tablespoon |
Vegetable oil |
| 1/2 cup |
Parsley, chopped |
| 1 Tablespoon |
Rosemary, chopped fine |
| 1 Tablespoon |
Thyme leaves, chopped fine |
| 1 1/2 Teaspoons |
Dried lavender flowers |
| 4 Cloves |
Garlic, chopped fine |
| 2 Quart |
Veal stock |
| 1 Cup |
Merry Edwards, Russian River Valley Pinot Noir |
| 1 Teaspoon |
Fennel seeds |
Method - Herb Marinade:
Mix together the parsley, rosemary, thyme, lavender and garlic.
Method - To Prepare the Meat:
With a sharp knife French the loins and reserve meat for sauce. Trim
the loins of all fat and connective tissue. Coat lightly with the parsley
mixture. Let marinate for a three hours.
Method - Lamb Essence:
Cut the meat reserved from the Frenched lamb loins into 3/4 inch dice.
In a heavy sauté pan, heat the vegetable oil. Add the lamb trimmings.
Coat with oil mixture and cook until very well browned. Drain off all
fat. Return to the pan. Deglaze the pan with 1 cup Merry Edwards, Russian
River Valley Pinot Noir and reduce over medium heat to a glaze. Add
the fennel seeds and 1 cup of stock repeating three more times until
all the stock is gone, and a thick glaze is obtained. Strain into a
small saucepan. This may be done the night before. You may whisk in
a few tablespoons of butter and add additional herbs.
To Cook the Lamb:
In a sauté pan heated over medium heat, place 2 tablespoon of
oil. Sear the lamb for two minutes on each side. Place in a 400 degree
oven for 8 to 10 minutes. The meat should be firm to the touch, with
an internal temperature of 125 - 135 degrees. Remove from the oven.
Salt and pepper to taste and let it rest for 5 minutes. Carve and arrange
on the plate. Spoon hot lamb essence over the meat and serve.
E N J O Y!
In
his new position as Executive Chef at the Benbow Inn, Chef
Evan Treadwell has brought a new level of excitement and expertise
to this famous country inn. Evan's training with Bay area chefs Gary
Danko, Jeremiah Tower and Joyce Goldstein has well prepared him to oversee
Benbow's 75th anniversary this year. His menus can best be described
as Contemporary American cuisine prepared with Classical French techniques
using the finest and freshest North Coast ingredients.
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