Corn Maiden’s Pistachio-Crusted Lamb Rack

Submitted by Chef de Cuisine Bruno Gras, hyatt regency tamaya resort & Spa. For more recipes, go to www.clubandresortbusiness.com and click on food & Beverage at the top of the page, then recipes.

by C&RB Staff (editor@clubandresortbusiness.com)
March 2007
 

Amt    Ingredient
1/2 oz.     dijon mustard
1 oz.     crushed pistachio
2 oz.     orzo pasta, cooked al dente
1/2 oz.     kalamata olives
1/2 oz.     sun-dried tomato
1/4 tsp.     fresh thyme
8 oz.     rack of lamb
1/2 tsp.     chopped onion
1 tsp.    olive oil
4 oz.     chicken stock
1 oz.     demi glace
1/2 oz.     fresh mints
1/4 tsp.     cracked black pepper
1 tbsp.     sugar
1 tbsp.     white balsamic vinegar
2 pieces    blanched cauliflower
3 pieces    blanched green asparagus
1     blanched baby carrot

Procedure:    
• Clean and roast lamb to the desired doneness, then brush it with dijon mustard and crust with the pistachio.
• In a sauce pan, brown the orzo pasta in the olive oil for a few minutes, add the chicken stock, and bring to a boil.
• Reduce to a simmer and add the diced onion, chopped thyme, rosemary, chopped sun-dried tomatoes and kalamata olives, and let cook until done.
• In a saucepan make gastrique with white balsamic vinegar and sugar. Add the fresh mint and cracked black pepper and cook for 2 or 3 minutes. Then add the demi-glace and cook for another 10 minutes. Strain through a chinois or cheesecloth. Plate with the vegetables and sauce as shown.

Yield: 1 serving