Roast Rack Of Lamb With Baba Ghanoush And Tabouleh Food

ROAST RACK OF LAMB

Steps:

• Preheat the oven to 450 degrees F.
• Bring the lamb racks to room temperature. Season with salt and pepper.
• In an ovenproof skillet sear the lamb over high heat until golden, about 5 minutes. Place the skillet directly in the oven on the middle rack and roast for 10 minutes.
• Lower the oven temperature to 350 degrees F. and continue roasting for another 15 minutes. Allow the lamb to rest for 10 minutes before slicing.
• Preheat the oven to 375 degrees F.
• Soak salsify in cold water until all ingredients are assembled.
• Divide olive oil between 2 bowls. Add Jerusalem artichokes and drained salsify to separate bowls and lightly coat with olive oil. Spread and separate on a large baking sheet. Season with salt and pepper. Roast in the oven for about 25 minutes or until tender.
• Toss together in a bowl with the fresh thyme.
• Warm the white wine over low heat in a small stainless steel pan. Add the dried mushrooms and re-hydrate.
• In a large skillet melt the butter over medium high heat and saute the shiitake mushrooms, garlic, shallots and thyme. Continue cooking until the mushrooms are a golden color. Increase the heat to high and add the wine, re-hydrated mushrooms and heavy cream. Bring to a boil. Remove from the heat and let sauce infuse for at least 1 hour. Strain through a fine sieve and warm when ready to serve. Add the truffle oil and kosher salt to finish. *Cook's Note: Dried Mushrooms may be purchased in specialty food shops.

RACK OF LAMB WITH ROSEMARY GARLIC MARINADE (OVEN ROASTED)

Steps:

• Marinate lamb: Mix marinade ingredients in a ziplock bag (Note 2). Place lamb in bag, massage to coat, then seal and marinate for at least 24 hours and up to 48 hours.
• Remove lamb from fridge 1 hour prior to cooking, to ensure even cooking.
• Wrap bones in foil (optional): Wrap each bone with a small piece of foil. This keeps the bones white and looks prettier.
• Preheat oven: Preheat oven to 200°C/390°F (180°C fan).
• Sear: Heat 1 tbsp oil in a cast iron skillet (or other oven-proof, heavy-based skillet) over high heat. Sear one lamb rack on all sides until golden brown, including the ends. Remove and repeat with other lamb rack.
• Roast: Place both racks in the skillet and roast for 15 minutes, or until the internal temperature is 57°C/135°F (for medium-rare). Remove pan from oven.
• Baste: Add butter, smashed garlic and rosemary to pan. The residual heat of the pan will melt the butter. Spoon the butter over the lamb continuously for 30 seconds.
• Rest: Remove lamb from skillet and place on a rack set over a tray. Pour butter remaining in the skillet over lamb. Cover loosely with foil and rest for 5 minutes.
• Carve and serve! Cut lamb into individual cutlets or several cutlets per slice. Serve with Salsa Verde!
• Sides: Pictured in post with a Spring Salad and individual Mini Potato Gratin Stacks.

ROASTED RACK OF LAMB

Steps:

• Mix together the lemon zest, rosemary, salt and sugar. Season the racks on all sides with this mixture, cover and put in the refrigerator overnight. This acts like a quick cure, which will add flavor to the lamb when it is cooked.
• Preheat the oven to 300 degrees F.
• Put a large saute pan over medium heat and add the oil. Put one of the seasoned racks in the pan fat-side down and sear until golden brown, 3 to 5 minutes. Flip the rack and sear the other side for a few minutes. Remove to a rimmed baking sheet fat-side up, and repeat the browning process with the other rack.
• Put the baking sheet with both racks on it in the oven and roast until the meat registers 120 degrees F to 125 degrees F in the center, 20 to 25 minutes. Let rest for 5 minutes before cutting into chops and serving.

ROAST RACK OF LAMB

Steps:

• Preheat oven to 450 degrees F.
• Prepare lamb for roasting. Place any trimmed-off bones in the bottom of a roasting pan. Place the meat, fat-side up, on top of the bones. Season with salt, pepper and thyme.
• Place in hot oven and roast to desired doneness. Rack of lamb is usually roasted rare or medium. Test doneness with a meat thermometer or by the touch method as for steaks. Total time will be about 30 minutes.
• Remove the lamb from the roasting pan and hold in a warm place. Leave bones in the pan. Set the roasting pan over moderate heat to caramelize the juices and clarify the fat. Pour off the fat. Add the garlic to the pan and cook 1 minute.
• Deglaze the pan with the stock and reduce by half. Strain, degrease, and season, to taste. Cut the meat between the ribs into chops. Serve 2 chops per portion with 1 ounce of juice.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

ROASTED RACK OF LAMB

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position.
• In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.
• Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.
• Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.

ROAST RACK OF LAMB WITH BABA GHANOUSH AND TABOULEH

Steps:

• Preheat the oven to 350°F.
• To make the baba ghanoush, grill the eggplants whole on a BBQ until they are black and the skin is blistered. Press the excess juices out to remove the bitterness. In a food processor, blend the eggplants, tahini, salt, garlic and lemon juice. Slowly add the olive oil as you continue blending.
• To make the tabbouleh, soak the burghul wheat in a bowl with water for at least 1 hour. Drain and squeeze out the excess water. Simply add all ingredients together and mix well.
• Season the lamb well with salt and pepper and rub liberally with olive oil. Place the lamb on a rack on a roasting tray and roast, flesh side up, for 15 minutes. Turn, and cook a further 10 minutes. Rest the lamb in a warm place for 10-15 minutes before serving.