Grilled Rack of Lamb, Carrot & Coriander Purée, Rice Croquet, Chasseur Sauce
TIME TO EXECUTE
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.