Lamb: January 2008 Archives

Lamb Rack with Blueberry Compote

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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. 


Braised Shoulder of Lamb

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Braised Shoulder of Lamb

with Pinot Noir, Raisins and Carrot Purée

INGREDIENTS
Serves 4

 

LAMB SHOULDER

  • 2 tablespoons olive oil
  • 2- to 3-pound lamb shoulder roast, boned, tied and seasoned with salt and pepper
  • 1 1/2 cups Pinot Noir
  • 8 to 10 cloves garlic, chopped
  • 4 to 5 sprigs rosemary
  • 2 onions, thinly sliced
  • 2 carrots, peeled and chopped
  • 1 cup raisins
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 2 1/2 cups chicken stock

 

CARROT PURÉE

  • 1 pound carrots, peeled and cut into 1-inch pieces
  • 2 tablespoons unsalted butter
  • teaspoon curry powder
  • 1 cup vegetable stock or chicken stock
  • 1 teaspoon salt
  • 1/2 teaspoon ground white pepper
  • 2 teaspoons grated orange zest
  • 2 tablespoons fresh orange juice

 


 


Preheat oven to 350º

FOOD+WINE PAIRING
More Pinot Noir is always a good thing. Pinots have that earthy, black cherry flavor, which complements the fruit in the dish. The slight undercurrent of cinnamon in the wine works well with the spicy notes of the carrot purée.
--Chef CORY SCHREIBER.



Chef's Recipe Notes:

This preparation works well with a rolled and tied shoulder of lamb or lamb shanks. The carrot purée adds flavor and color and can be made while the lamb is braising.
Cory Schreiber - Executive Chef and Founder - Wildwood Restaurant & Bar.


                      Cory Schreiber
                      Executive Chef
             Wildwood Restaurant & Bar

 

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