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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:

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 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

Directions:

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.
Spring Potato and Cheese Gateau:
Spring Potato and Cheese Gateau: 10 ounces yellow flesh spring potatoes, peeled 4 tablespoons butter, cold and cubed 1-ounce goat?s cheese, rolled into balls Salt and pepper
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: 20 garlic cloves, peeled 2 cups water
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	1907.27 Kcal (7985 kJ)
Calories from fat	1413.94 Kcal
		% Daily Value*
Total Fat	157.1g	242%
Cholesterol	260.26mg	87%
Sodium	16792.99mg	700%
Potassium	449.21mg	10%
Total Carbs	85.19g	28%
Sugars	8.54g	34%
Dietary Fiber	25.15g	101%
Protein	48.87g	98%
Vitamin C	76.6mg	128%
Vitamin A	0.6mg	21%
Iron	274.6mg	1525%
Calcium	287.4mg	29%

Amount Per 100 g
Calories	204.75 Kcal (857 kJ)
Calories from fat	151.79 Kcal
		% Daily Value*
Total Fat	16.87g	242%
Cholesterol	27.94mg	87%
Sodium	1802.79mg	700%
Potassium	48.22mg	10%
Total Carbs	9.15g	28%
Sugars	0.92g	34%
Dietary Fiber	2.7g	101%
Protein	5.25g	98%
Vitamin C	8.2mg	128%
Vitamin A	0.1mg	21%
Iron	29.5mg	1525%
Calcium	30.9mg	29%

* 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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