Lamb Rack with Blueberry Compote

| | Comments (0) | TrackBacks (0)

Colorado Lamb Rack with Blueberry Compote,
Pumpkin Risotto and Mustard Glace

 

Chef: James Waller
Executive Chef, Monterey Plaza Hotel & Spa
Prepared for Pairings at the Plaza during the 9th Annual Great Wine Escape

Lamb

Grain Fed Colorado Lamb Rack 2 ea.
Remove fat cap cover with a sharp knife.

Method:
Season Lamb with salt and pepper and grill both sides. Place on mirepoix (diced celery, carrot, onion) with Bay Leaves and Thyme. Place in a 350 degree oven for 20 minutes. Set aside before cutting. Lamb should be medium rare and should be fairly firm, yet give a little when squeezed. 


Risotto

1C. Arborio Rice
1 tsp. Chopped Garlic
1.5 C. Chicken Stock
1 Tbs. Whole Butter
1/4 C. Diced Onion
2 Tbs. Olive Oil
!/2 C. Cooked Diced Pumpkin
2 ea. Bay Leaves
2 Tbs. Grated Parmesan Cheese
2 Tbs. Chopped Fresh Herbs (parley and thyme)
Salt & Pepper to taste

Method:
While lamb is cooking, place a medium pot on the stove over medium temperature. When hot, add olive oil, half of the butter and the rice. Sauté for a few minutes until slightly brown and rice is clear. Add Bay Leaves, garlic and onion. Continue to cook for about 4 minutes until onions are clear. Add 4 oz. of hot chicken stock.

Cook rice until stock evaporates and continue adding 4 oz. more stock and proceed as before. Cook slowly as liquid evaporates. Repeat the process two more times to finish risotto. Add diced cooked pumpkin and finish by adding herbs, remaining butter, and salt and pepper to taste. When ready to serve, heat well and add parmesan cheese.

Blueberry Compote

1 C. Fresh Blueberries
1 C. Orange Juice
1/2 Cup Dried Blueberries
2 Tbs. Honey
1 Cinnamon Stick

Method:
In a sauce pan, add all the ingredients at once and cook it on low temperature until the liquid has almost evaporated. Remove the cinnamon stick before serving.

Mustard Glace

8 oz. Demi Glace
2 oz. Brandy
1 oz. Chopped Shallots
1 oz. Whole Butter
1-2 Tbs. Dijon Mustard
Salt & Pepper to taste

Method:
In a small saucepan, add butter and shallots, cook to medium temperature for five minutes. Very slowly, carefully add the Brandy, then wait until the liquid is reduced by 1/2. Add Demi Glace. Bring it to a slow simmer and add the mustard. Strain before serving. Salt & Pepper to taste.

Served with: Marilyn Remark, Syrah, 2003

Monterey Plaza Hotel & Spa, 400 Cannery Row, Monterey, CA 93940 (831) 646-1700

0 TrackBacks

Listed below are links to blogs that reference this entry: Lamb Rack with Blueberry Compote.

TrackBack URL for this entry: http://discover.winecountry.com/local-cgi/mt/mt-tb.cgi/582

Leave a comment


Type the characters you see in the picture above.

Categories

Archives