Category Archives: Meat
July 10, 2011 Rack of Lamb, Sauteed Fresh Chanterelles and Flageolets
The Dinner On The Table
Serves 3
A CookTale
When you begin with wonderful ingredients-
hand picked Chanterelles by the forager at Heather Ridge Farms & Racks of Lamb from Fleischer’s Grass-Fed Meats- it makes for a safe start to a successful main course. The only not so great ingredient were the jarred Flageolets Beans, even though they were hand carried from Paris by our great friend Jean Michel.
The individual recipes for the Rack of Lamb & the Chanterelles accompany their photos on today’s blog.
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- Posted under Entree, Meat, Vegetables
July 10, 2011 Herb-Garlic Marninated Rack of Lamb with a Fig-Balsamic Glaze
I prepared two racks, realizing that each rack has eight chops one would have sufficed. I assumed that we’d each want three, but Cathie opted for two. Possibly tomorrow night i’ll concoct something edible with eight chops.
Along with the superb lamb from Fleischer’s Grass-Fed Market, the Rosemary, Thyme and Parsley coating made for an added taste treat.
INGREDIENTS
2 Lamb Racks, frenched and trimmed of fat
2/3 Cup of EVOO
2 cloves Fresh Garlic
2 TB Fresh Rosemary
3 TB Fresh Thyme
3 TB Fresh Flat Leaf Parsley
Kosher Salt & Fresh Cracked Pepper
Roland’s Fig Balsamic Glaze*
* Available online & at specialty stores
METHOD
1. Heat a cast Iron grill pan to smoking.Add 1 TB of EVOO & sear the Lamb Racks for about 5 minutes. Remove to a plate.
2. Pour the mixture over the seared Lamb and massage onto surface of the meat. Let marinate in the refrigerator for at least 2 hours, or overnight.
4. Heat the oven to 425F. Remove the Lamb from the fridge & let it sit for 15 minutes at room temperature.
5. Oven roast the Lamb to the desired doneness 120F (but no more than medium rare).
6. At plating, drizzle the Fig Balsamic Glaze around the plate and serve.
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- Posted under Dinner, Meat
CookTeaser 