Okonomi
Infused Sonoma Lamb Chops
with Root Vegetable Gratin
By Chef Toni Robertson, Sonoma Mission Inn & Spa,
Sonoma CA
Made
with:
Otatuku
Okonomi Sauce
Serves:
4
Ingredients:
2
Rack of Lamb
2 cups Okonomi Sauce
1 sm. Sweet Potato (sliced thin)
1 sm. Parsnip (sliced thin)
1 sm. Rutabaga (sliced thin)
1 sm. Celery Root (sliced thin)
1/2 cup Chicken Stock
1 cup Lamb or Veal Stock
1 tbls. Butter
TT Salt & Pepper
1/2 cup Heavy Cream
1 cup Dry RedWine
1 tbls. Shallot (chopped)
2 tbls. Black & White Sesame Seeds
1 tbls. Chopped Herbs (Italian parsley, chives, lemon,
thyme)
Method:
1. Create
vegetable gratin, peel and wash vegetables and slice into
thin chips, approximately 1/8 inch thick, using a Madeleine.
Season vegetables with salt and pepper and add in chopped
shallots. Toss mixture with chopped herbs. Layer mixture
in 2-inch metal ring and top with mixture of chicken stock
and heavy cream. Bake in low temperature (300 degrees
F) oven for 45 minutes until gratin is tender. Set aside
and keep warm.
2. Marinate
lamb rack with Okonomi Sauce for at least 1 hour in refrigerator
until meat is thoroughly infused with flavor. Prior to
roasting, pan sear lamb rack over medium-high heat. Sear
on both sides until lamb is golden-brown. Brush lambs
with remaining Okonomi Sauce and roast in oven at 400
degrees until lamb reaches desired temperature.
To
Assemble the Dish:
1. Place
the vegetable gratin in center of the plate. Slice the
lamb rack in || half and sprinkle with sesame seeds. Rest
the rack next to the vegetable gratin on the plate.
2. Drain
the grease from the roasting pan and deglace with the
red wine. Bring to a boil and reduce to half the volume.
Add in the lamb or veal stock and simmer for 5 more minutes.
Round off reduction with tablespoon of butter and ladle
the sauce over the lamb rack.
3. Garnish
the dish with root vegetable chips and vegetables. Serve
immediately.
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