THANKS CHEF MIKE MIELLO - FOR EVERYONE ASKING FOR A GREAT LAMB RECIPE

Roast Rack of Lamb with Garlic Flan & Parsley Pistou

2 Each                Rack of Lamb Domestic, Cap Off                             

1 Tsp                  Salt, Kosher

½ Tsp                 Black Pepper, Ground                                                 

2 Tbsp                90/10 Blended Oil                                                         

1 Tbsp                Butter, Sweet                                        

1 Cup                 Artichoke Hearts, Quartered                                         

½ Cup                White Onion, Julienne

¼ Cup                Carrots, Sliced Thin

1 Tbsp                Black Olives, Sliced                                                       

1 Tsp                  90/10 Blended Oil                                                            

TT                      Salt, Kosher

TT                      Black Pepper, Ground                                                   

Method:

1.       Season lamb rack with salt & pepper.

2.       Heat oil in sauté pan over medium flame until oil is hot

3.       Add butter & sear lamb rack on all sides until evenly caramelized

4.       Place in 375 degree preheated oven on sheet pan with rack for 8 minutes until internal temperature of 135 degrees

5.       Allow to rest for 10 minutes

6.       In separate sauté pan heat oil over medium heat

7.       Sauté onions & carrots until tender. Then add artichokes and sauté until golden brown.

8.       Add black olives, season and reserve for plating

Presentation:

1.       Pace garlic flan at top of plate

2.       Place sautéed artichokes in center of plate

3.       Slice lamb rack and shingle 4 chops over artichokes

4.       Drizzle pistou over lamb and around the plate

Parsley Pistou

2 Bunches        Parsley Picked, Washed & Dried                                                      

½ Tbsp            Pine Nuts                                                                      

½ Tbsp            Chopped Garlic                                                                               

10 oz               Extra Virgin Olive Oil                                                                           

1 Tsp               Salt, Kosher

Puree parsley & other ingredients in blender, adding oil in a thin stream.

Garlic Flan

¾ Qt             Heavy Cream                                                                       

½ Qt             Milk                                                                                         

6 Each          Whole Eggs                                                                               

2 Each           Egg Yolks

2 Cup            Parmesan Cheese                                                                                  

1 Cup            Garlic Confit                                                                             

1 Tbsp           Salt, Kosher

Spray high yield butter into ramekins.  Steep all ingredients except the eggs and let sit for one hour to infuse the flavour.  Steep once more and strain.  Temper the egg yolks back into the custard mix and pour into the ramekins.  Place into a hotel pan and pour hot water in one-half to three-quarters of the way up.  Cover with foil and bake in the oven for about 50 minutes at 200 degrees.