Lamb Rack with Cumin-Scented Porcini Mushrooms and Golden Raisins
Trotter's Meat & Game
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;
4 teaspoons small fresh oregano leaves
Homemade or store-bought mashed potatoes to serve
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.
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.
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.
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.
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)