Grilled New Zealand Lamb Rack with Asian Ratatouille, Shoestring Potatoes, and Roasted Garlic Infused Jus |
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Prep Time: 510 Minutes Cook Time: 20 Minutes |
Ready In: 530 Minutes Servings: 4 |
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Ingredients:
1 tablespoon black peppercorns |
1/4 cup dijon mustard |
1/4 cup dark soy sauce |
2 sprigs fresh thyme or 1/2 tablespoon dried |
1/4 cup finely chopped garlic |
2 medium sized shallots, sliced |
1/2 cup canola oil |
4 lamb racks, about 1 pound each, chine bone removed |
salt and black pepper, to taste |
asian ratatouille, recipe follows |
citrus fennel, recipe follows |
fennel oil, recipe follows |
roasted garlic infused jus, recipe follows |
shoestring potatoes, recipe follows |
1/2 cup tomatoes, seeds removed, cut into 1/4 dice |
chopped chives, for sprinkling |
2 medium sized japanese eggplants, julienned, lengthwise |
2 zucchini, julienned, lengthwise |
2 yellow squash, julienned, lengthwise |
4 tablespoons canola oil |
2 1/2 teaspoons chopped garlic |
2 teaspoons chopped fresh ginger |
1 large yellow onion, julienned |
2 tomatoes, cut into 1/8 dice |
4 sprigs thyme, chopped, leaves only |
1/2 cup thai basil, leaves only |
1/2 cup basil, leaves only |
3 tablespoons soy sauce |
salt and pepper, to taste |
1 fennel bulb thinly sliced |
1 orange, juiced |
1/2 lemon, juiced |
1/2 lime, juiced |
1/2 cup canola oil |
1 tablespoons sliced shallots |
salt and pepper |
1/2 cup canola oil |
2 tablespoons toasted and ground fennel seeds |
pinch ground tumeric |
6 cloves garlic, halved |
5 cloves shallots, halved |
1 cup red wine |
1/2 cup balsamic vinegar |
2 tablespoons black chinese vinegar |
3 cups chicken stock |
2 sprigs fresh thyme |
2 tablespoons canola oil |
salt and pepper |
4 baking potatoes, like russets |
canola oil, for deep frying |
salt |
Directions:
1. In a small dry skillet, heat the peppercorns over medium heat until fragrant, about 4 minutes. Quickly grind the peppercorns just until broken up. In a large bowl, add the ground peppercorns, mustard, soy sauce, thyme, garlic, shallots, and oil. Mix, add the racks, and turn to coat them. Marinate in the refrigerator, turning occasionally, at least eight hours or better, overnight.
2. Prepare an outdoor grill, or preheat the broiler. Season the lamb with the salt and ground pepper and grill over high heat, or broil turning once, until brown and crispy, 12 to 15 minutes for medium-rare.
3. Cut each cooked rack in half, and arrange so that the bones of the halves are interlaced. Alternatively, cut the racks into double chops.
4. Place a mound of the Asian Ratatouille on a large platter and stand the racks or chops against it. Place a small amount of the Citrus Fennel next to the chops. Sauce with the Garlic Jus and drizzle everything with the Fennel Oil. Place the Shoestring Potatoes on top of the lamb and finish with the tomatoes and the chives.
5. Wine suggestion: Bandol 1998
6. Asian Ratatouille:
7. Place the eggplant, zucchini, and squash in 3 separate pans. Season with salt and let rest for 1 hour to allow the moisture to be released. Pat the vegetables dry. Prepare a saute pan coated with 1 tablespoon of oil over high heat. Add 1/2-teaspoon garlic, 1/2-teaspoon ginger, and the eggplant and saute until the eggplant is golden brown. Season with ground black pepper. Set aside. Repeat this process for both the zucchini and the squash. Then in a saute pan over medium high heat, cook the onion, remaining garlic, and ginger for 8 to 10 minutes. Add the tomatoes and thyme and continue to cook for another 8 minutes. Remove from the heat and let cool. Add the eggplant, zucchini, squash, Thai basil, basil, and soy sauce. Adjust the seasonings, being careful not to over salt, as the julienned vegetables received salt in the preliminary steps.
8. Citrus Fennel:
9. In a mixing bowl, combine the fennel, orange juice, lemon juice, lime juice, canola oil, shallots. Season with salt and pepper.
10. Fennel oil:
11. In a mixing bowl, combine the oil, and prepared fennel seeds and tumeric. Let stand 24 hours
12. Roasted garlic jus:
13. Preheat oven to 350 degrees F.
14. Prepare an ovenproof saute pan over high heat. Add the oil, shallots, and garlic. Place the pan in the oven and roast for 10 minutes, turning occasionally to prevent burning. Remove the pan from the oven and return to the medium heat on the stove-top. Deglaze the pan with the wine, the balsamic vinegar, and Chinese vinegar, and then, reduce. Add the chicken stock, thyme, and further reduce by 1/2. Season the reduced sauce and then strain to remove the garlic and shallots.
15. Shoestring potatoes:
16. Julienne the potatoes or using a sharp knife, cut them into thin strips. Fill a fryer or medium heavy pot 1/3 full with the oil and heat over high heat to 350 degrees F. Add the potatoes to the oil and fry until light brown, about 6 minutes. Drain on a paper towel and keep at room temperature.
17. When ready, heat oil to 425 degrees F and re-fry the fries until golden brown and crisp. Drain on paper towels and sprinkle with salt.
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