Roasted Rack Of Lamb

Jun 24, 2008

(with Mashed Sugar Snap Peas, Sweet Potato Crisps And Saffron Mint Sauce)

1 Rack of Lamb, Frenched and cut in half, 4 bones per each portion
20 Sugar Snap Peas, cleaned
3 oz. Mashed Potatoes
2 Tbsp. Diced Beefsteak Tomatoes
I Tbsp. Julienne Mint
1/2 cup Pea Shoots
3 Tbsp. Sweet Potatoes, Julienne and crisp in 350° F vegetable oil
1 tsp. Olive oil
1 tsp. Rice Wine Vinegar
3 oz. Lamb Juice
I tsp. Heavy Cream
5 Saffron Sprigs
1 tsp. Mint
Salt and Pepper to taste
Pam Spray for Cooking
Thyme Sprigs for Lamb

Spray grill with pan. Season lamb with salt, pepper and thyme sprigs. Grill lamb for 2 minutes on both sides and then: roast in a 500° F oven for 5 minutes until rare, or medium rare. Remove from oven. Place 20 sugar snap peas in boiling salted water and cook until soft, remove to food processor (but reserve 5 sugar snap peas in ice water for garnish). Process remaining 15 sugar snap peas until pureed, remove and fold into hot mashed potatoes. Salt and pepper to taste. For Sauce: Add lamb juice to pan that the lamb cooked in, bring to a boil and add the cream (butter optional). Add saffron and mint, reduce to a sauce. Season with salt and pepper to taste. For Salad: In a mixing bowl add pea shoots, crisp sweet potatoes, oil, vinegar, salt and pepper, Reserve. For Plate: Spoon sugar snap peas puree in middle of plate, add sliced lamb. Add pea shoot salad on top of mashed sugar snap pea puree. Spoon sauce around and garnish with diced sugar snap peas, tomatoes and mint.


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