Food & Beverage Intl. - Roasted Rack of Lamb with Chopped Pistachios, Snow Peas and Fresh Garlic, A Juice wih Flavoured Oil

RECIPE

Roasted Rack of Lamb with Chopped Pistachios, Snow Peas
and Fresh Garlic, A Juice wih Flavoured Oil
By Chef Alain Chapel, Alain Chapel Hotel Restaurant, France

Serves: 8

Pepper Oil

Ingredients:
4 small Red Peppers
TT Rosemary and Thyme
1/4 liter (1 cup) Olive Oil

Procedures:
1. Cook peppers on a grill. Put them into a pot with herbs and olive oil. Finish cooking into a steamer for 2 hours at 80° C (180° F) Marinate 3 days in the refrigerator.

2. The day needed strain the peppers, peel, seed them, and cut into strips. Reserve the oil and chill.

Garlic Puree

Ingredients:
3 Fresh Garlic Cloves
2 deciliters (7 ounces) Cooking Cream

Procedure:
1. To make garlic puree, crush garlic cloves (do not peel) and blanch twice. Strain and return to pot. Add cream and cook for 20 minutes. Pass through a fine sieve. Chill.

Lamb

Ingredients:
2 Racks of Lamb (8 ribs each piece)
4 deciliters (14 ounces) Lamb Stock
Egg Whites, (as needed to coat lamb)
4 tbls. of Chopped Pistachios

Procedure:
1. Roast the racks of lamb for 15 to 20 minutes. Remove lamb and deglaze with lamb stock and reduce to a third. Pass through a fine colander and add pepper oil, to taste.

2. Brush eggwhite on the filet side of the rack and coat with chopped pistachios. Roast again 5 minutes.

Snow Peas

Ingredients:
16 tbls. of Snow Peas (shelled and peeled - cooked into salted boiling water)
Butter, (as needed)
Chicory Leaves
TT Sea Salt and Pepper
8 slices of Focaccia, (toasted and rubbed with garlic and Italian tomatoes)

To Serve :
Warm up snowpeas with butter and chicory leaves. Plate garlic purée and top with snowpeas, chicory and pepper strips. Slice lamb (2 ribs per person) and season with salt and pepper. Drizzle with lamb sauce and place focaccia slice.