| Ingredients for Mint Marmalade |
1/2 cup Love Creek Orchard Jalapeno
Mint Marmalade
1 tbsp Juniper Berries, toasted and ground
|
| Ingredients for Lemon Thyme Natural Jus |
5 lb Lamb Bones
2 ea Medium Yellow Onions, roughly chopped
2 ea Carrots, peeled and roughly chopped
2 stalk Celery, roughly chopped
1 cup Tomato Paste
1 cup Red Wine
1 cup Madeira Wine
1 gal Water
4 ea Parsley stems
1 bu Lemon Thyme
1/2 tsp Lemon zest
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| Ingredients for Roasted Rack of Lamb |
2 ea San Angelo Lamb Racks, frenched,
cut in half and silver skin removed
4 ea Potato Dauphinoise, see above recipe
1 cup Lemon Thyme Natural Jus
4 tbsp Mint Marmalade
|
| Method for Dauphinoise |
| In a medium sized sauce pot sweat off the garlic
and shallots and add in the cream. Allow the
cream to reduce by half and remove from the heat.
In salted boiling water cook the mustard greens for
about five minutes and shock them in salted ice
water once they are cooked. When the mustard greens are cool remove them from the ice water
and allow them to dry off. In a square oven
proof casserole pan, spray the sides and bottom
with pan spray. Neatly place one layer of potatoes
on the bottom of them pan being sure to
cover the entire bottom leaving no hole. Sprinkle
some of the cheese over the potatoes and some
of the mustard greens over the cheese. Season it
with salt and pepper and carefully ladle some of
the cream on top of the layer of dauphinoise.
Repeat this process three times. For the top just
do a layer of potato and cheese and ladle enough
cream over the top so that when you press down
on it with a flat hand the cream will come up
about half way on you fingers. Cover the dauphinoise
with aluminum foil and bake it at 350
degrees for about 1 1/2 hours or until there is little
to no resistance when a knife is pushed down
into it. Allow the dauphinoise to cool uncovered
in the refrigerator until it is completely cooled.
Using a circle cutter cut the desired size of
dauphinoise and reheat it in the oven uncovered
until the top browns and it is hot all the way
through. |
| Method for Lemon Thyme Natural Jus |
| In a 350 degree oven roast the lamb bones off for
about 2 hours or until the bones take on a brown
color, be careful not to get any black parts on the
bones or else your sauce will become bitter. Using
some of the fat that comes off of the roasted
bones cook your carrots, onions and celery in a
large sauce pot until they become golden brown.
Add in the tomato paste and cook that until it
becomes a little darker. Next add in the red and
Madeira wine and cook that until it is brownish
in color. Add in the water and bones and stir it
well so that all of the vegetables and tomato
paste becomes well incorporated. Next add in
the thyme and parsley stems and allow the sauce
to lightly simmer for about 5 hours. Remove the
bones and vegetables and add in the lemon zest.
Allow the sauce to cook until it has slowly reduced
to a sauce consistency and strain through a fine
mesh strainer and reserve. |
| Method for Mint Marmalade |
| In a small bowl strain the jalapeno mint
marmalade and discard the pulp, add in the
juniper berries and serve. |
| Method for the Lamb |
| Season the lamb with salt and black pepper and
cover the bones with aluminum foil. Sear it off in
a hot sauté pan and finish cooking the lamb in a
350 degree oven until it is done to your liking,
about 7 minutes for a medium rare. |
| To Plate |
| On an oval plate put the dauphinoise in the center
of the plate cut the lamb in half and lean it up
on the dauphinoise showing the cut face. Drizzle
both of the sauces around the plate and serve hot. |
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