| Rack of Lamb with Spring Potato and Cheese Gateau, English Pea Fricassee |
From "DIY Cooking"
episode COK-120F |
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Rack of Lamb with Spring Potato and Cheese Gateau, English Pea Fricassee
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Copyright, 1999, David McInerney. All rights reserved. Ingredients: One 8-bone rack of lamb, approximately 1-1/4 to 1-1/2 lbs., fully Frenched
3 oz. olive oil
2 cloves garlic, crushed with the flat end of a knife
2 oz. thyme
3 Tbs. butter
12 oz. lamb stock, reduced by 1/2 (lamb jus) Preparation: Cut the rack of lamb in half just to the right of the fourth bone. Remove the outer layer of fat and the bones from the right-sided rack to yield the eye (boneless rack). In a hot saute pan, sear the rack and eye, fat side down, in olive oil until well browned on all sides. Remove eye from pan. Place rack in the oven for 5 to 6 minutes or until rare, then put on stovetop. Return eye to the pan and add crushed garlic, thyme and butter. Baste for 2 minutes over low heat, then remove both and let rest on a cooling rack. Ingredients for Spring Potato and Cheese Gateau: 10 oz. yellow-flesh spring potatoes, peeled
4 Tbs. butter, cold and cubed
1 oz. goat cheese, rolled into balls
Salt and pepper Preparation for Spring Potato and Cheese Gateau (ga-TOH -- French for cake): Starting with salted cold water, add yellow-flesh spring potatoes and cook until tender. Drain and crush potatoes with a fork with butter and season with salt and pepper to taste. Fill 2 greased ring molds (2-1/2" in diameter by 1-1/2" in height) 3/4 of the way with the potatoes and form a well. Place goat cheese in the center and cover with potatoes, smoothing the top. Ingredients for Pea Fricassee: 1 oz. bacon, diced
2 oz. pearl onions, sliced very thin
2 Tbs. butter
Salt and pepper to taste
5 oz. peas, shucked, blanched and peeled (approximately 1 lb. in the pod)
1 oz. garlic puree (see recipe below) Preparation for Pea Fricassee: Render 1 ounce diced bacon over low heat. When lightly crisp, strain through a chinois (sheen-WAH -- a metal conical sieve with an extremely fine mesh, used for pureeing or straining). In a small saucepan, sweat thinly sliced onions and butter and season with salt and pepper to taste. Add peas, cooked bacon and 1 ounce garlic puree (if the mixture is dry, you may add a few drops of water). Season to taste. Ingredients for Garlic Puree: 20 garlic cloves, peeled
2 cups cold water Preparation for Garlic Puree: Add garlic cloves to 2 cups cold water. When water reaches a boil, strain garlic and refresh under gently running cold water. Repeat process 6 to 8 times until garlic is tender and mild flavored. Puree in food processor and pass through chinois. Chef's Notes: - This recipe will make more than you need, but it may be frozen for use at a later date.
- To assembly, warm the gateau until warm in the center, about 5 minutes. Lift off the rings and place in the center of the plate. Cut the rack into four chops and the eye into four slices. Lean two chops and two slices on the gateau. Divide the peas into two portions and spoon onto the plate. Pour the puree over the lamb and serve.
Servings: 2 Website resources for Racks: Irish Rack of Lamb from Food TV.com Cranberry-and-Pecan-Crusted Rack of Pork from Food TV.com Stuffed Leg of Lamb from Food TV.com Rack of Lamb with Rosemary Scallion Crust from Food TV.com Barbecued Baby Back Ribs from Food TV.com We at DIY believe all of the recipes from DIY Cooking are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
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Talk to the big guns for official answers on defrosting, internal temperature readings and how long you can safely keep leftovers.
Toll-free: 800-535-4555
Website: www.usda.gov/fsis
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