Executive Chef Rob Wilson shares his recipe for one of his signature dishes: Rosemary Citrus Crusted Lamb Rack, Gorgonzola Port Wine Butter. The recipe below serves six people. Enjoy! --------------------------------------------------------------------------------------------- INGREDIENTS FOR CITRUS CRUST 6ea Fresh Rosemary Sprigs, remove from stem, chopped fine 3ea Garlic cloves, chopped fine 1ea orange, zested, chopped fine Salt & Black Pepper to taste INGREDIENTS FOR LAMB RACKS 2ea Domestic Lamb Racks (California or Colorado) 9 bone, cap off If using imported (New Zealand or Australian) add one extra Rack and reduce cooking time as the eye is much smaller. 1oz vegetable oil Salt & Black pepper to taste METHOD Season the Lamb with salt & pepper. Sear the Lamb in a large sauté pan on high heat with the oil until golden brown. Remove from heat apply rosemary citrus crust Place in a 350 degree convection oven for 12-15 minutes to achieve medium rare (please see cooking scale below). Domestic lamb racks cut into three bone portions. Imported lamb cut into ½ rack portions, top with gorgonzola port wine butter. Serve with thyme roasted winter vegetables. *To achieve proper cooking temperatures while cooking any meat, it is recommended to use a calibrated meat thermometer. Rare to Medium Rare: 115-125 degrees Medium Rare to Medium: 125-135 degrees Medium – Medium Well: 135-145 degrees Medium Well to Well Done: 145-155+ degrees *Lamb temperature will increase by 5 degrees while resting.
Posted on: Tue, 27 Jan 2015 00:19:16 +0000
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