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Rack of Lamb with Spring Potato and Cheese Gateau, English Pea Fricassee Recipe

Rack of Lamb with Spring Potato and Cheese Gateau, English Pea Fricassee Recipe

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Rack of Lamb with Spring Potato and Cheese Gateau, English Pea Fricassee

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Ingredients

Count

Nutrition

1952

Calories

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Ingredients:

Serving

1 (8 bone) rack of lamb, approximately 1 1/4 to 1 1/2 lb fully frenched
3 oz olive oil
2 cloves of garlic, crushed with the flat end of a knife
2 oz thyme
3 tbsp butter
12 oz lamb stock , reduced by
10 oz yellow flesh spring potatoes, peeled
4 tbsp butter, cold and cubed
1 - oz goat s cheese , rolled into balls
salt and pepper
1 - oz bacon, diced
2 oz pearl onions, sliced very thin
2 tbsp butter
salt and pepper
5 oz peas, shucked, blanched and peeled (approximately 1 lb in the pod)
1 - oz garlic puree (see recipe below
20 garlic cloves, peeled
2 cups water

Directions:

Spring Potato and Cheese Gateau:
Cut the rack of lamb in 1/2, just to the right of the 4th bone. Remove the outer layer of fat and the bones from the right sided rack so that when you are finished you just have the eye. In a hot saute pan sear the rack and eye in the olive oil until well-browned on all sides. Remove the eye from the pan. Put the rack in the oven for 5 to 6 minutes or until rare, then put on stovetop. Return the boneless rack (eye) to the pan and add garlic, thyme and butter. Baste for 2 minutes over low heat then remove both and let rest on a cooling rack.
Starting in salted cold water, cook the potatoes until tender. Drain the potatoes and fork crush them with the butter. Season with salt and pepper. Fill two greased ring molds (2 1/2 inches in diameter by 1 1/2 inches in height) 3/4 of the way with the potatoes and form a well. Put the goat cheese in the center and cover with the potatoes. Smooth the top.
Pea Fricassee:
Render the bacon over low heat. When bacon is lightly crisp, strain through a chinois. In a small saucepan, sweat the onions and butter. Season with salt and pepper. Add the peas, bacon and garlic puree. If the mixture is dry, you may add a few drops of water. Season to taste.
Garlic Puree:
Bring the garlic to a boil, starting with cold water. When water reaches a boil, strain garlic and refresh under gently running cold water. Repeat process 6 to 8 times until garlic is tender and mild flavored. Puree in food processor and pass through chinois. Note: This recipe will make more than you need, but may be frozen for use at a later date. Assembly: Warm the potato gateaus until warm in the center, about 5 minutes. Lift off the rings and put in the center of the plate. Cut the rack into 4 chops and the eye into 4 slices. Lean two chops and two slices on the gateau. Divide the peas into two portions and spoon onto the plate. Sauce over the top with warm lamb jus.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1951.97 Kcal (8173 kJ)
Calories from fat	1416.64 Kcal
		% Daily Value*
Total Fat	157.4g	242%
Cholesterol	260.26mg	87%
Sodium	16802.83mg	700%
Potassium	569.51mg	12%
Total Carbs	95.09g	32%
Sugars	8.84g	35%
Dietary Fiber	25.75g	103%
Protein	50.67g	101%
Vitamin C	85.9mg	143%
Vitamin A	0.6mg	21%
Iron	275.2mg	1529%
Calcium	365.4mg	37%

Amount Per 100 g
Calories	162.87 Kcal (682 kJ)
Calories from fat	118.2 Kcal
		% Daily Value*
Total Fat	13.13g	242%
Cholesterol	21.72mg	87%
Sodium	1401.99mg	700%
Potassium	47.52mg	12%
Total Carbs	7.93g	32%
Sugars	0.74g	35%
Dietary Fiber	2.15g	103%
Protein	4.23g	101%
Vitamin C	7.2mg	143%
Vitamin A	0.1mg	21%
Iron	23mg	1529%
Calcium	30.5mg	37%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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