Las Canarias

112 College Street, San Antonio, TX 78205
210-518-1063

Roasted Rack of Lamb, San Angelo Texas Organic Potato-Mustard Green Dauphinoise with Lemon Thyme

Serves 4

Ingredients for Dauphinoise

1/2 lb Manchego Cheese, shredded
3 cup Heavy Cream
1/2 tbsp Garlic, minced
1 tbsp Shallots, minced
5 lb Organic Red Bliss Potatoes, sliced 1/8” thick
1/2 bu Mustard Greens, roughly chopped
Salt and Pepper to taste

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

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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