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Rack Of Lamb

Rack Of Lamb With A Bed Of Asparagus Puree, Fingerling Potatoes, Tomato Confit, Asparagus Tips And Lamb Ajus

courtesy of Romy Jung

Soup Ingredients:

  • 10 oz. Portion of lamb
  • 4 Asparagus spears
  • 4 Fingerling potatoes
  • 2 Roma tomatoes
  • 1 cup Lamb jus
  • 1/4 cup Chicken stock
  • Salt to taste
  • 2 sprigs Fresh thyme
  • 2 cloves Garlic
  • 1/2 cup Olive oil
  • 2 sprigs Fresh rosemary
  • 1/4 cup Sugar

Method:

  • Boil potatoes adding thyme and garlic to the water until potatoes are tender then set aside.
  • Take asparagus and cut off about a 3 in. tip and save the ends. Cook tips until tender in simmering water.
  • Take the removed ends of the asparagus and slice as thin as paper.
  • Once all have been sliced saute in olive oil over moderate heat, add chicken stock and cook until tender. 
  • Once cooked, drain and cool in refrigerator. 
  • Once cooled, blend in blender until smooth and set aside.
  • Blanch Roma tomatoes, peel off skin, and remove seeds. 
  • Cut tomato in half and lay open end down, sprinkle with salt and sugar then drizzle with olive oil and rosemary sprigs. 
  • Cook at low temp for 2 hours, or until soft raisin like texture then cool and set aside.
  • Season Lamb with salt and place on grill. Grill to mark the meat and finish in oven to desired temperature noting that lamb is served best medium-rare to medium then let rest for several minutes.
  • Saute all veggies with butter and finish with lamb jus. 
  • Place asparagus puree on plate, place the lamb on top, then artfully place veggies around lamb.
  • Enjoy!
  • Yield: 1 Serving
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