Rack of Lamb with Carrot Puree

Rack of Lamb with carrot puree, root vegetables,
Carmellini beans and port wine sauce

Amt         Ingredient
1 lb.          lamb rack, boneless
1 bunch    chervil, chopped
2 tbsp.      Dijon mustard
¼ cup       fine bread crumbs

Procedure:

• Cryovac and cook in 130º water for two hours.
• Cool lamb completely.
• Sear lamb with ample salt and pepper.
• Cool and brush with mustard, then roll in chervil and bread crumb mixture.
• Bake to order, then slice.

For the Carrot Puree
Amt         Ingredient
1 lb.          peeled carrots
2 ozs.       chicken stock
2 tbsp.      butter
1 tsp.        sherry vinegar
to taste     salt

Procedure:

• Cook carrots in water until fully tender.
• Strain carrots and put in blender.
• Add stock, butter and vinegar, then season to taste with salt.

For the Carmellini Beans
Ingredient
trimmed Carmellini beans
butter

Procedure:

• Blanch and shock beans.
• Melt butter and toss beans with butter and salt.

For the Root Vegetables:
Amt         Ingredient
4 ea.         carrots
6 ea.         potatoes
1 ea.         artichoke
2 tbsp.      butter
3 sprigs    thyme
to taste     salt

Procedure:

• Cryovac separately with thyme, butter and salt.
• Cook in 200º water until tender (25 mins.).

For the Port Wine Sauce:
Amt      Ingredient
6 ozs.    beef demi-glace
6 ozs.    port wine

Procedure:

• Reduce wine to syrup.
• Add demi-glace and strain twice through cheesecloth.

Final plating: See photo.

Submitted by Tony Larsen, Executive Chef, The Country Club of Florida, Village of Golf, Fla.

Tags: recipe exchange the country club of florida tony larsen village of golf fla