Aussie Lamb “Rack and Roll” with a Truffled Pea Purée, Roasted Carrot-Honey Coulis, Wild Mushroom Risotto and Crispy Leeks
Recipe courtesy of Colin Moody, CEC, PCII, Executive Chef, The Club at Pasadera, Monterey, Calif.
Ingredients
- For Australian Lamb Rack
- Australian Lamb Rack - 1 ea., frenched and trimmed
- spinach - 1 bunch, stemmed, blanched and shocked
- duxelles - 1 cup
- fresh thyme - 1 Tbsp., minced + 1 sprig
- fresh rosemary - 1 Tbsp., minced + 1 sprig
- fresh oregano - 1 Tbsp., minced + 1 sprig
- garlic cloves - 4 ea., smashed
- Truffle Salt, Lemon Zest and Ground Black Pepper - to taste
- leek - 1 ea., julienne cut, fried crispy and salted
- For Duxelles
- foraged mushrooms (Porcini, Morel, Chanterelle or other) - 1 cup, fine chopped
- shallot - 1 ea., fine chopped
- clarified butter - 2 Tbsps.
- white wine or sherry - 1 Tbsp.
- heavy cream - 1/4 cup
- salt and pepper - to taste
- For Sauces
- english peas - 1 cup
- carrots - 2 ea., peeled and cut into 1
- vegetable stock - 3 cups
- honey - 2 Tbsps.
- orange zest - to taste
- truffle salt - to taste
- sea salt and white pepper - to taste
- For Risotto:
- arborio rice - 1/2 cup
- veal or chicken stock - 2-3 cups
- clarified butter - 2 Tbsps.
- shallots - 2 ea., minced
- baby mushrooms - 1/2 cup, cut in half
- truffle - 1 Tbsps., shaved (optional)
- white wine - 1/4 cup
- heavy cream - 1/4 cup
- truffle pecorino or parmesan - 2 Tbsps., grated
- fresh chives - 1 Tbsp., finely sliced
- sea salt and white pepper - to taste
Instructions
Procedure for Lamb:
- Preheat oven to 350 degrees. Divide Lamb in half so you have two portions, 4 bones each. Carefully slice open the lamb about ¼” thickness. Season with truffle salt, thyme, oregano, rosemary, lemon zest and pepper. Evenly spread out the duxelles about 1/8” thickness on top of the cut lamb. Lay blanched spinach leaves on top of the duxelles. Tightly roll up the lamb and tie with butcher twine. Season outside of lamb rack with truffle salt and pepper. In a cast iron pan over medium- high heat, place clarified butter and the tied lamb rack. Add 1 sprig each of the herbs and the garlic cloves. Sear and baste all sides of the lamb rack. Place in oven and cook until reaches 120 degrees in center. Let rest 5 minutes before plating.
Procedure for Duxelles:
- In a pan over medium heat, place clarified butter and shallots. Cook for 1-2 minutes or until translucent. Add mushrooms and continue to cook, stirring constantly, until most the moisture has released. Add wine and cook one minute. Add cream a continue to cook, stirring constantly, until mixture becomes thick (3-5 minutes). Season to taste and let cool to room temperature.
Procedure for Sauces:
- In one saucepan, place peas and 1-1/2 cups of vegetable stock. Bring to a simmer for 1 minute. Remove from heat. Let cool to room temperature. Puree in a blender until smooth. Season with truffle salt and white pepper. Reserve warm until plate up.
- In the other saucepan, place cut carrots and the other 1-1/2 cups of vegetable stock. Bring to a simmer for approximately 10 minutes or until carrots are soft. Remove from heat. Let cool to room temperature. Puree in a blender until smooth. Add honey and season with orange zest, sea salt and white pepper to taste. Reserve warm until plate up.
Procedure for Risotto:
- In a medium pan over medium heat, place clarified butter and shallots. Cook for 1-2 minutes or until translucent. Add Mushrooms, and continue to cook, stirring constantly for 2 minutes. Add arborio rice and stir well, coating all grains with butter. Add wine and cook off. Add stock gradually, letting it get absorbed each time before adding more, stirring constantly. When the arborio rice is al dente, add cream and truffle. Cook another minute. Add pecorino cheese and chives and stir well. Remove from heat and check seasoning. Reserve warm until plate up.
For Plate up:
- On warm plates or large bowls. Place a generous amount of each sauce in a “yin-yang” pattern. Place 3 oz or so of the risotto. Cut each of the 4- bone racks in half. Place two pieces on each plate, cut side up, Garnish with crispy leeks.
