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| Scottadito Di'Agnello |
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| Ingredients for Scottadito Di'Agnello |
2 Colorado Racks of Lamb (frenched)
1 lb Curly Spinach (any spinach will do)
3 ea Idaho Potato
1/2 cup Shallots, sliced
1/4 cup Garlic, sliced
1 cup blended oil: 75% Canola,
25% Extra Virgin Olive Oil
2 cup Red Wine
1 cup Veal Demi Glace
(or 1 tbsp Veal Base Concentrate)
1/4 fresh Thyme, chopped
1/4 Rosemary, chopped
1/4 cracked Black Pepper
1/4 cup cold Butter
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| Method for Scottadito Di'Agnello |
• Split Racks in half; four bones each portion.
• Season heavily and rub with oil, salt, cracked
pepper and rosemary. Let sit in the refrigerator
for 3 hours.
• Pan sear lamb flat side down in large saute pan on
high heat until brown, flip over and brown other
side.
• Place in 400° oven for 10-15 minutes depending on
what temperature you like (rare, med rare, med,
well) cook more or less. Cook the whole process in
the same pan so you can make the sauce later.
• Remove from oven let stand for 5 minutes.
• Take pan you cooked lamb in, pour off grease. Add
shallots and garlic. Caramelize and deglaze with
red wine reduce by half. Add demi glace and cook
sauce for 15 minutes or until thickened. Finish with
butter (whisk in strain).
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| Method for Potatoes Anna |
• Cut ends of potato and peel in until you get an
even cylindrical shape.
• Slice potato on mandaline or japanese slicer
(1/16 inch thick).
• Spray a small teflon pan with Pam and line
potatoes in rows overlapping each other all around
until you create a doughnut with a hole in the
middle. Season with oil, salt, pepper and thyme in
between layers and bake in 375° oven until brown.
(approx. 30 minutes) The potato should be flipped
halfway through cooking. Set aside. You should
make 4 potatoes.
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| Method for Spinach |
• In a large saute pan, heat oil and garlic. Toast
garlic very little and then add spinach.
• Constantly toss with tongs to cook evenly. Finish
with salt, pepper and butter. As soon as it's fully
cooked place in paper towels to drain.
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| To Plate |
• Once all components of dish are complete and
ready to plate, re-heat all quickly and place the
anna potatoes in the center of plate first, then
the spinach next on top, then the double chop
with bones in interlocking cut side face up on top
of the spinach. Drizzle the finished sauce on top.
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