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Recipes

Lamb Rack with Cumin-Scented Porcini Mushrooms and Golden Raisins

From Charlie Trotter's Meat & Game

2 cups sliced porcini mushrooms
1-1/2 tablespoons butter
1 tablespoon coarsely ground cumin seeds
1 tablespoon rice vinegar
1/3 cup water
1 tablespoon olive oil
1/2 cup golden raisins
Salt, to taste
Pepper, to taste
1 large lamb rack, with 4 chops, frenched
1-1/2 tablespoons grapeseed oil
8 teaspoons oregano oil (to be prepared 2 days ahead; instructions follow)
4 teaspoons small fresh oregano leaves
Homemade or store-bought mashed potatoes to serve 4

To prepare mushrooms: Place the mushrooms in a sauté pan with the butter and 1 teaspoon of the cumin and sauté over medium heat for 2 minutes. Add the rice vinegar, water, olive oil and golden raisins and cook for 3 minutes, or until the mushrooms are tender. Season to taste with salt and pepper.

 

To prepare lamb: Preheat oven to 400°F. Season the lamb with salt and pepper and sprinkle with the remaining 2 teaspoons of cumin. Place the lamb in a hot roasting pan with the grapeseed oil and sear over medium-high heat for 3 minutes on each side. Roast in the oven for 15 minutes, or until cooked medium-rare. Let rest for 3 minutes and slice the rack into 4 chops.

To assemble: Spoon a large ring of the warm mashed potatoes onto each plate. Spoon the mushroom mixture, along with any juices that remain in the pan, into the center of the ring. Place a lamb chop over the mushrooms and drizzle the oregano oil around the plate. Sprinkle with the oregano leaves and top with freshly ground black pepper.

Yields 4 servings.

To prepare oregano oil: Sauté 1/2 cup firmly packed fresh oregano leaves and 1 cup firmly packed spinach with 1 tablespoon of grapeseed oil in a small sauté pan over medium heat for 2 minutes, or until wilted. Immediately shock in ice water and drain. Coarsely chop the mixture and squeeze out the excess water. Purée the spinach mixture with 1/2 cup grapeseed oil and 1/4 cup olive oil for 3 to 4 minutes, or until bright green. Pour into a container, cover and refrigerate for 1 day.

Strain the oil through a fine-mesh sieve and discard the solids. Refrigerate for 1 day, decant, and refrigerate until ready to use or for up to 10 days.

 

 

(Updated: 10/22/08 SN)


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