CHEF'S RECETTE DU MOIS (Recipe of the Month)
Past Recipe of the Month
Rack of Lamb with Rosemary Scallion Crust
1 ½ Tablespoons olive oil
¼ Teaspoon dried red pepper flake
1 Garlic clove minced
3 Tablespoons thinly sliced scallion
1 Tablespoon dried rosemary (crushed)
½ Cup fresh bread crumbs
Salt and pepper to taste
1 French rack lamb cleaned
3 Tablespoons of mayonnaise
2 Tablespoons Dijon mustard
Heat the oil in a small pan add chili flakes, garlic,
scallions and rosemary and cook for about 30 seconds.
Take seasoning off of the heat add in bread crumbs. Add
salt and pepper to taste.
Heat a second skillet on high heat, season lamb with salt and pepper and sear lamb until evenly browned. Drain excess fat from the skillet.
In a small bowl stir together mayonnaise and mustard until thoroughly combined, spread mixture over the fat sid of the lamb and then gently pat the bread crumbs evenly over the mustard.
Roast the lamb in a preheated oven at 475 degrees for about 15 minutes for medium rare. After the lamb has been cooked to the desired temperature take out of the oven and let stand for 10 minutes. Cut the lamb between every other bone so that there is a dual bone chop.
Spring Potato, Pea and Cheese Gateau
10 Ounce yellow flesh potatoes
4 Tablespoons butter cubed
1 Ounce goat cheese rolled
½ Ounce blanched peas
Salt and pepper
Cook potatoes in water until fork tender. Drain the potatoes and fork crush them with butter. Gently fold in the peas, fill two greased ring molds (2 ½ diameter by 1 ½ high) ¼ of the way with the potatoes and form a well. Put goat cheese in the center and cover with potato and smooth at top.
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