This is a recipe I adapted from Bon Appétit which I first made way back in 2002. I still rate this as one of my favourite dishes. Add some spinach or swiss chard to round out a perfect dish.
Sauce:
1 tbs butter
2 tbs tomato paste
6 garlic cloves, minced
2 tsp chopped fresh thyme
2 cups dry red wine - Cabernet Sauvignon
1 cup beef stock
1 cup low-salt chicken stock
1/4 cup (1/2 stick) chilled unsalted butter, cut into pieces
4 tsp coarse-grained mustard
freshly ground black pepper
Lamb:
2 tbs shelled cardamom seeds
2 x 600g frenched racks of lamb, trimmed
2 tablespoons olive oil
2 garlic cloves, crushed
salt & freshly ground black pepper
Mashed Sweet Potatoes with Maple Syrup (see below)
Sauce:
Melt 1 tbs butter in heavy medium saucepan over medium-high heat.
Add tomato paste, garlic and thyme; sauté 1 minute.
Add wine and boil until reduced by half, about 8 minutes.
Add both broths; boil until reduced to 1 1/4 cups, about 25 minutes. (Can be made 1 day ahead. Cover and refrigerate.)
Lamb:
Preheat oven to 230°C (450°F).
Toast cardamom seeds in heavy small skillet over medium heat until fragrant, about 2 minutes. Cool. Transfer to spice grinder; grind coarsely.
Rub garlic over lamb and sprinkle with cardamom, salt and pepper.
Heat oil in heavy large skillet over high heat. Add 1 lamb rack; sear until brown, turning occasionally, about 6 minutes. Transfer lamb, meat side up, to baking sheet. Repeat with second lamb rack.
Roast until meat thermometer inserted into center registers 51°C (125°F) for medium-rare, about 18 minutes. Let stand 5 minutes. Cut lamb between bones into chops.
Bring sauce to simmer. Reduce heat to low. Add butter and mustard; whisk just until butter melts. Season with pepper. Spoon mashed Sweet Potato onto plates. Top with lamb and sauce.
___________________________________________________
Mashed Sweet Potatoes with Maple Syrup
1kg sweet potatoes, peeled, cut into 1-inch pieces
1/4 cup butter
2 tablespoons pure maple syrup
1/2 teaspoon ground cardamom
Cook potatoes in pot of boiling salted water until tender, about 15 minutes. Drain. Return potatoes to pot and mash. Mix in butter, syrup and cardamom. Season with salt and pepper.
Serves 4
Sauce:
1 tbs butter
2 tbs tomato paste
6 garlic cloves, minced
2 tsp chopped fresh thyme
2 cups dry red wine - Cabernet Sauvignon
1 cup beef stock
1 cup low-salt chicken stock
1/4 cup (1/2 stick) chilled unsalted butter, cut into pieces
4 tsp coarse-grained mustard
freshly ground black pepper
Lamb:
2 tbs shelled cardamom seeds
2 x 600g frenched racks of lamb, trimmed
2 tablespoons olive oil
2 garlic cloves, crushed
salt & freshly ground black pepper
Mashed Sweet Potatoes with Maple Syrup (see below)
Sauce:
Melt 1 tbs butter in heavy medium saucepan over medium-high heat.
Add tomato paste, garlic and thyme; sauté 1 minute.
Add wine and boil until reduced by half, about 8 minutes.
Add both broths; boil until reduced to 1 1/4 cups, about 25 minutes. (Can be made 1 day ahead. Cover and refrigerate.)
Lamb:
Preheat oven to 230°C (450°F).
Toast cardamom seeds in heavy small skillet over medium heat until fragrant, about 2 minutes. Cool. Transfer to spice grinder; grind coarsely.
Rub garlic over lamb and sprinkle with cardamom, salt and pepper.
Heat oil in heavy large skillet over high heat. Add 1 lamb rack; sear until brown, turning occasionally, about 6 minutes. Transfer lamb, meat side up, to baking sheet. Repeat with second lamb rack.
Roast until meat thermometer inserted into center registers 51°C (125°F) for medium-rare, about 18 minutes. Let stand 5 minutes. Cut lamb between bones into chops.
Bring sauce to simmer. Reduce heat to low. Add butter and mustard; whisk just until butter melts. Season with pepper. Spoon mashed Sweet Potato onto plates. Top with lamb and sauce.
___________________________________________________
Mashed Sweet Potatoes with Maple Syrup
1kg sweet potatoes, peeled, cut into 1-inch pieces
1/4 cup butter
2 tablespoons pure maple syrup
1/2 teaspoon ground cardamom
Cook potatoes in pot of boiling salted water until tender, about 15 minutes. Drain. Return potatoes to pot and mash. Mix in butter, syrup and cardamom. Season with salt and pepper.
Serves 4
No comments:
Post a Comment