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Ингредиенты
- 4 x Racks lamb, frenched (3 chop)
- Â Â Essence
- 1 c. Creole Mustard
- 1 c. Grnd pistachios
- 1 c. Fine dry bread crumbs
- 2 Tbsp. Extra virgin olive oil
- 2 Tbsp. Butter
- 1 c. Minced yellow onions
- Â Â Salt
- Â Â Cayenne pepper
- 1/2 c. Peeled, seeded and minced fresh Italian plum tomatoes
- 1/4 lb Kalamata olives, pitted and halved
- 1/4 lb Large green stuffed olives with pimientos, halved
- 1 Tbsp. Minced garlic
- 3 Tbsp. Minced green onions, green parts only
- 1 Tbsp. Finely minced fresh parsley
- 1 Tbsp. Shredded fresh basil leaves
- 1/2 tsp Minced fresh thyme leaves
- Â Â Freshly grnd black pepper
- 1 c. Dark lamb or possibly veal stock
- 4 c. Goat's cheese Mashed Potatoes, (recipe follows)
- 1Â 1/2 x Idaho potatoes, peeled and diced
- 3 Tbsp. Butter
- 1/4 lb Soft goat cheese
- 1/4 c. Heavy cream, up to 1/2
Инструкции
- Preheat the oven to 400 degrees F. Season the racks with Essence. Place the racks, bone side up on the grill and cook for 2 min. Remove from the grill and cold. Smear each chop with Creole Mustard. In a mixing bowl, combine the pistachios and bread crumbs with the extra virgin olive oil. Season the crumbs with Essence. Mix the crust thoroughly. Dredge each rack in the bread crumb mix, coating each rack completely. Place the racks on a parchment lined baking sheet and place in the oven. Roast the chops for 12 to 15 min for medium rare. In a large saute/fry pan, over medium heat, heat the butter. Add in the onions. Season with salt and cayenne. Cook for 3 min, stirring. Add in the tomatoes, olives, garlic, green onions, and herbs, and black pepper, stirring, for 2 min. Add in the stock and bring to a boil. Reduce the heat and continue to cook for 2 min.
- Remove the chops from the oven and rest for about 2 min before serving.
- To serve, mound the potatoes in the center of each plate. Spoon the sauce around the potatoes. Slice each rack into individual chops. Arrange three chops around each mound of potatoes. Garnish with green onions.
- Yield: 4 servings
- GOAT CHEESE MASHED POTATOES:Put potatoes in a pot of salted water and bring to a boil. Reduce heat and simmer till fork tender, about 12 to 15 min. Remove pan from heat and drain potatoes. Put potatoes back into the pot and return to heat. Cook for 2 to 3 min, stirring constantly to dehydrate potatoes. Remove from heat and add in butter and soft goat cheese. Use a hand held masher to mash potatoes to desired consistency. Add in cream till desired smoothness is achieved. Season with salt and pepper.
- Yield: 4 servings
