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Roasted Rack of Lamb with Artichoke
Mousse and Baby Artichoke Sauté

By Executive Chef Heidi Krahling, Insalata Restaurant, San Anselmo, CA

Made with:
Atkins Ranch New Zealand Fresh Lamb

Serves 10

5 Racks of Lamb (frenched, excess fat removed and cut into double chops)

Mousse Ingredients:
5 Artichokes (cleaned and trimmed)
1/2 cup Cream
1/2 cup Bread Crumbs
1 tbls. Thyme (freshly chopped)
1 tbls. Salt
1/2 tbls. Freshly Ground Black Pepper

Sauté Ingredients:
10 Baby Artichokes (cleaned and trimmed)
Juice of 1 lemon
1 cup Kalamata Olives (pitted)
3 Roasted Red Peppers
2 Garlic Cloves (minced)
3 tbls. Olive Oil
Salt and Pepper

Lamb Demiglace Ingredients:
1 quart lamb or beef stock, unsalted
1 cup Red Wine
2 tbls. Butter (unsalted)

1. For the mousse, place artichokes in salted water and simmer until tender, approximately 20 minutes. Drain and let them cool for approximately 10 minutes. Put in food processor with remaining mousse ingredients and puree until smooth.

2. For the sauté, cook the baby artichokes in salted water with lemon juice. Simmer for approximately 10 minutes or until tender but relatively firm. Drain and cool. 10 minutes before serving lamb, slice the artichokes in half lengthwise. Heat the olive oil and place the artichokes in the pan and sauté until they begin to brown. Add the garlic, olives and peppers, drop heat to low, season with salt and pepper and warm the mixture through.

3. For the lamb demiglace, simmer stock and wine until sauce has reduced by about 2/3, or until it coats the back of a spoon. Turn off heat. Just before serving, warm the sauce and stir in butter completely. Season to taste with salt and pepper.

4. To prepare lamb, using a spoon or butter knife, coat the lamb evenly with a thin layer of mousse. Place on a roasting pan and bake in a pre-heated 450 degree oven for approximately 9 minutes, for medium rar.

5. Let lamb rest 4-5 minutes, then place a large spoonful of the sauté in the middle of a plate, arrange the lamb over the sauté and spoon sauce around.

Other Great Related Links:

Atkins Ranch New Zealand Lamb


Other Related Chef Recipes:
Cataplana - Portugese Clam, Hobbs Portugese Chorizo and Tomato Saute

Crispy Applewood Smoked Bacon Gremolata

Elysees Marinated Olives

Grilled Fish with Moroccan Charmoul Vinaigrette

Grilled Porcini Rubbed New York Steak with Carmelized Shallots,
Hen of the Woods Mushrooms and Picholine Salsa Verde

Grilled Pork Loin With Bulgur Pilaf and Honeyed Figs

Grilled Salmon Wrapped in Grape Leaves

Moroccan Lamb Tagine with Preserved Lemon and Olives served over Couscous

Roasted Rack of Lamb with Artichoke Mousse and Baby Artichoke Sauté

Sesame Tuilles

Temptation Melon and Prosciutto with Honey Peppered Figs

Vanilla Scented Yoqurt Cream with Sesame Tuilles

Other Related Links:
Take the Hobbs Cure


matthew cloutier

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