Sandra Djohan

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PISTASHIO, HAZELNUT & PECAN CRUSTED TATAMAGOUCHE RACK OF LAMB WITH BLACKBERRY SAUCE AND SMASHED HEIRLOOM NUGGET POTATO


RACK OF LAMB

  • 1 rack of lamb, cleaned and frenched, leaving
    only the 2 center bones.
  • 2 tbsp. Olive Oil
  • Salt & pepper to taste
  • 2 cloves of garlic, whole
  • 1 sprig fresh rosemary on stem

BLACKBERRY SAUCE

  • Reserved bones removed from the lamb rack
  • 500 g veal stock
  • 250 g red wine
  • 2 roma tomatoes, roughly chopped
  • ½ spanish onion
  • 2 cloves of garlic, whole
  • 1 pt fresh blackberrys
  • 2 tbsp. blended olive oil
  • Salt & pepper

SMASHED HEIRLOOM NUGGET POTATOES

  • 8 nugget potatoes (different colours)
  • 2 tbsp olive oil
  • 1 tsp fresh chopped thyme
  • Salt & pepper
  • 1 tsp butter

NUT CRUST

  • ¼ cup pistachios
  • ¼ cup hazelnuts
  • ¼ cup pecans
  • 2 tbsp Pommerey Mustard ( grainy Dijon)

Instructions

FOR THE RACK OF LAMB

Preheat oven to 375°F

  • Season the rack of lamb with salt & pepper.
  • In a heavy skillet, heat the olive oil to medium heat.
  • Sear the rack of lamb on all sides until caramelized and then add the garlic and rosemary.
  • Place the rack of lamb into the oven in the same pan.
  • Turn over lamb after 10 mins
  • Cook to desired doneness, remove from oven and allow to rest (15-20 mins for medium).

FOR THE LAMB JUS

  • In a roasting pan add the reserved bones
  • Add the garlic cloves to the bones.
  • Add the tomatoes ,onions, olive oil, salt and pepper
  • Allow to cook together until the tomatoes release their juices.(about 1 hour)
  • Transfer contents to a medium sized stock pot
  • Deglaze the roasting pan with red wine and reduce by half, then add to the bones
  • Add the veal stock and reduce until nape (will coat the back of spoon).
  • Remove from the heat and pass through chinois to remove all solids.
  • Place back on the heat and bring the sauce to a simmer. Check seasonings
  • In separate small pot, place blackberries and cover with water
  • Add 1 tbsp sugar, bring to a boil for 5 mins then simmer for 10 mins
  • Puree blackberries till smooth, push through chinois with rubber spatula to remove seeds
  • Add to the stock

FOR NUT CRUST

  • Mix nuts together and roast in oven(375 F) 8-10 mins
  • Puree in food processor (not too fine, leave a little coarse)
  • Brush Lamb rack with mustard and coat with nut mix
  • Place back in oven for 5 mins, cut the rack in half between the 2 bones

FOR THE POTATOES

  • Toss with olive oil, thyme and salt & pepper
  • Roast in (375 F) oven for approx 20 mins

LETS GO TO THE PLATE

  • In a cylinder ring mould add the potatoes and butter (in the center of plate) smash with a spoon
  • Take off ring mould and spoon blackberry sauce on ½ plate
  • On the other side place desired vegetable
  • Cross the 2 lamb chops so the bones make an X and place on top of sauce
  • Garnish with fresh blackberries and enjoy

REMINDER

Butcher your Lamb and then start your stock first, have the blackberry puree done and the stock reduced and strained before you start searing the lamb. Put the lamb and the potatoes in the oven at the same time and they will be ready together.

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