...with Potato Crisp, Moliterno Potato Puree and Wild Mushrooms
Recipe courtesy of Corbin Tomaszeski (Culinary Arts '92)
Yield: 3-4 servings
- 1 lb lamb rack (trimmed and frenched)
- 1 cup red wine
- 2 cups lamb or beef broth
- 1 bouquet garni
- 4–6 tbsp. extra-virgin olive oil
- 1 tbsp. Dijon mustard
- 2 shallots, finely chopped
- 1 clove of garlic, finely chopped
- ½ tsp. cracked black pepper
- 3 tbsp. maple syrup
Lamb Rack Topping
- 3 tbsp. toasted pistachio nuts, crushed
- 1 tbsp. toasted fennel seeds, crushed
- ½ tbsp. toasted cumin seeds, crushed
- 1 tbsp. maple syrup
- salt and pepper to taste
- Combine marinade ingredients and brush over the trimmed lamb rack. Marinate overnight.
- Sear lamb in pre-heated sauté pan until lightly browned. Remove lamb and deglaze sauté pan with wine and lamb broth. Add bouquet garni and simmer on low heat until reduced by half. Strain the sauce through a fine sieve and season with salt and pepper to taste. (Option: thicken sauce by whisking in 2 tbsp. of small, chopped pieces of cold butter.)
- To complete the lamb, use a mortar and pestle to crush the pistachios, fennel and cumin seeds; combine. Brush the top of the seared lamb rack with 1 tbsp. of the maple syrup and season with cracked black pepper and sea salt to taste. Sprinkle the nut and seed topping over the maple glazed lamb rack and pat until a thin crust is formed on top of the meat. Place crusted lamb rack on a small baking tray and roast in a pre-heated 400 F oven for approximately 10–12 minutes. Remove from heat and rest for 10 minutes.
- To present, place one large spoonful of the potato puree on an oversized plate. Arrange the crisped potato ring on top of the potato puree. Slice the lamb rack into individual chops and place two pieces in the centre of the potato ring. Serve with sautéed wild mushrooms and the lamb reduction.
Moliterno Potato Puree
- 1 cup mashed potatoes
- ¼ cup Moliterno with Black Truffle – grated fine (Moliterno is black-truffle-infused pecorino cheese)
- 1 tbsp. extra virgin olive oil
- 1 tbsp. fresh thyme leaves
- Combine the warm mashed potatoes with the grated cheese, olive oil and fresh thyme. Season with salt and pepper.
- 1 large Yukon Gold potato, peeled and trimmed (top and bottom cut off)
- Preheat canola oil in a deep fryer or heavy stockpot to 325 F. Peel and trim potato. Position potato on a Japanese-style vegetable slicer with a small to medium sized julienne blade; rotate and cut the potato until long thin strands are formed. Note: one large potato should produce enough strands to make 3–4 crisps.
- Cut the ends off a large, uniform-in-size carrot (an English cucumber, rolling pin or zucchini will also work). Wrap enough potato strands tightly around the carrot to form 2½ inches in length. Carefully immerse the wrapped carrot in the pre-heated canola oil and fry for approximately 2–3 minutes or until crisp and golden brown. Remove from oil and cool completely. Gently slide the fried potato off the carrot. Repeat this process until four potato crisps have been formed.