Basil Crusted Australian Lamb Rack with Braised Lamb Tortelloni, Spring Vegetable Medley and Silkened Carrot Puree
Recipe courtesy of J. Kevin Walker, CMC, Executive Chef of Ansley Golf Club, Atlanta, Ga.
Ingredients
- Ingredients for Basil Crusted Australian Lamb Rack
- basil leaves - 2 cup, picked clean
- salad oil - as needed, to fry
- panko - 1/2 cup
- lemon - 1 ea., zest only, microplaned
- salt and pepper - to taste
- Australian lamb rack - 1/2 ea., frenched
- dijon mustard - as needed
- Australian lamb jus - 3 fl. ozs.
- Ingredients for Braised Lamb Tortelloni
- olive oil - as needed, to sauté
- Australian lamb sirloin - 8 ozs., cleaned and fine diced (or other cut used for braising)
- garlic - 1 tsp., minced
- mire poix - 2 ozs., fine diced
- tomato paste - 1 Tbsp.
- red wine - 1/4 cup
- thyme - 1 tsp., chopped
- flat leaf parsley - 2 tsps., chopped
- lamb jus - 1 cup
- sherry vinegar - to taste
- boursin cheese - 2 ozs.
- salt and pepper - to taste
- pasta dough - as needed
- Ingredients for Spring Vegetable Medley:
- olive oil - to sauté
- baby zucchini - 2 ea., cut on bias to 1/4
- patty pan squash - 3 ea., cut in half
- garlic - 1 tsp., minced
- shallots - 2 tsps., minced
- fava beans - 12-18, cleaned, blanched and refreshed
- pear tomatoes - 3 ea., cut in half
- fines herbs - 1 Tbsp., chopped fine
- white wine - 1/4 cup
- salt and pepper - to taste
- Ingredients for Silkened Carrot Puree:
- butter - 1 oz.
- carrots - 1 cup, chopped
- vanilla bean - 1/2 ea.
- cream - ~1/2 cup, hot
- salt and pepper - to taste
Instructions
Procedure for Basil Crusted Australian Lamb Rack:
- Heat salad oil in sauce pot
- Once hot, add basil and flash fry. Drain and allow to cool. Reserve oil for other uses
- Combine basil, panko, and lemon zest in food processor. Puree smooth, season with salt and pepper
- Sear lamb rack and chill. Lightly coat with Dijon and coat rack with basil crust
- Delta cook to desired temp and hold for service
- At plating sauce with lamb jus
Procedure for Braised Lamb Tortelloni:
- Heat olive oil in sauce pot
- Season lamb with salt and pepper, sear
- Add garlic and mirepoix, cook till translucent
- Add tomato paste and pincer
- And red wine, reduce sec
- Add thyme, parsley, and lamb jus. Cover and simmer till tender
- Fold in boursin cheese, season with vinegar, salt and pepper. chill
- Roll out pasta, fill and fold for tortelloni
- At service cook in salted boiling water, drain, and toss with lamb jus
Procedure for Spring Vegetable Medley:
- Heat olive oil in sauté pan
- Add zucchini and squash and sauté for 1 minute
- Add garlic and shallot, sauté
- Add fava beans and tomatoes
- Add fines herbs, deglaze with white wine, reduce
- Season to tase and mount with butter. Hold for service
Procedure for Silkened Carrot Puree:
- Combine butter, carrots, and vanilla bean in sauce pot
- Cover and ove low heat allow to “melt” until completely soft
- Transfer to Vitaprep and puree smooth adjusting consistency with cream
- Season to taste with salt and pepper