Grilled Rack of Lamb, Carrot & Coriander Purée, Rice Croquet, Chasseur Sauce

Lamb Carrots Purre

Pair With

Nº 78

Cabernet sauvignon


savory, earthy


2 ½ hours


2 racks of lamb

2 Tbsp. rosemary (chopped)

2 Tbsp. sage (chopped)

2 Tbsp. dijon mustard

¼ cup olive oil

For the Carrot & Coriander Purée:

2 Lbs. carrots (roughly chopped)

1 ea. jumbo yellow onion (roughly chopped)

5 ea. garlic

2 Tbsp. whole coriander seeds (toasted)

¼ Lb. butter

For the Rice Croquet:

2 cups cooked risotto

1 carrot (diced)

2 stalks celery (diced)

½ red onion (diced)

1 zucchini (diced)

1 cup assorted mushroom (chopped)

½ cup mozzarella (chopped)

¼ cup parmesan (grated)

2 Tbsp. butter

For the Chasseur Sauce:

2 onions (diced)

2 cups assorted mushroom (chopped)

3 Tbsp. garlic (minced)

2 Tbsp. tarragon (chopped)

1 cup brandy

1 cup red wine (something earthy)

4 cups veal demi glacé



For the Rice Croquet: add all ingredients except the cheeses in a sauté pan and just cover with chicken stock. Turn heat on high and cook until liquid is gone or risotto is thick & creamy. Add mozzarella, parmesan & continue cooking until rice is actually just a little over cooked. Season with salt and pepper, then place on a tray pan and chill. Once chilled, form into cones and cover in bread crumbs. Fry at 350 degrees until golden brown and hot.

For the Carrot & Coriander Purée: add all ingredients in a pot and cover with water. Cook until carrots are soft. Strain liquid & reserve. Melt butter into carrot mixture and purée in a blender a little at a time using the reserved liquid to thin out if necessary. The purée should be smooth & hold on a plate. Put aside till ready.

For the Chasseur Sauce: in a sauce pot sauté onion, garlic, & mushroom until onion is translucent and mushrooms are caramelized. Deglaze pan with brandy & red wine. Reduce till almost gone & add demi glacé. Reduce till thick. The sauce should coat a spoon.

For the Rack of Lamb: marinate each one with the mustard olive oil & herbs, massaging them into the meat. Grill until medium rare cut in half & serve.

To plate: using a large spoon put a sliver dollar size dollop on the corner on the plate, and using the spoon swoop through the purée. Place the fried croquet in the middle of the plate & rest the meat up against it. Pour sauce on top of meat and around the plate & serve.