seared lamb chops, parsnip and celery root puree, mint pesto, pomegranate reduction

ingredients:

rack of lamb
parsnips
celery root
parsley
rosemary
mint
lemon
pomegranate seeds
garlic
shallots
dijion mustard
chicken broth
heavy cream
red wine
pomegranate jelly
pure agave
extra virgin olive oil
butter
nutmeg
kosher salt
freshly cracked black pepper

directions:

1.  preheat oven to 400 degrees.  french the rack of lamb.  cut into two rib chops.

2.  season meat with kosher salt and black pepper.  rub dijion mustard over lamb and  sprinkle with chopped rosemary.  set aside.

3.  cut the celery root into one inch cubes, cut the parsnips into one inch rounds.  cook until tender in a pot of boiling chicken broth.  when tender, drain out most of the liquid and blend. (using an immersion blender)  stir in a dash of heavy cream, a few pats of butter, and season with salt and light smidge of grated nutmeg.  keep warm.

4.  add roughly chopped parsley, mint leaves, and a garlic clove or two to a bowl with a good amount of extra virgin olive oil.  blend.  season to taste with salt and cracked black pepper, add a squeeze of lemon and some agave for sweetness.  refrigerate.

5.  heat up a flat pan over high heat and sear off the lamb chops.  when browned on all sides, finish the cooking in the oven to desired done-ness.  (I prefer mine rare plus)  make sure to let the lamb rest after removing from oven.

6.  while the lamb is finishing in the oven, lightly saute minced shallots in a medium saucepan.  add in red wine, some pomegranate jelly, and lots of black pepper.  reduce till light syrup-like consistency.  strain, then season with salt to taste and add a bit of agave for sweetness if too tart.  keep warm.

to plate:

put some of the parsnip and celery root puree on a warm white plate.  slice the lamb chop into single ribs and place on the puree. drizzle the lamb with the pomegranate reduction and lightly dallop some of the parsley/mint pesto on the side.  garnish with pomegranate seeds.  serve immediately.

gnocchi with braised lamb shank

ingredients:

red wine braised lamb shanks (see recipe July 4th posting)

1 lb russet potatoes 

3 egg yolks

flour

parmesan

kosher salt

sea salt

freshly cracked black pepper

directions:

1.  prepare the braised lamb shanks.

2.  bake the russet potatoes on a baking tray lined with kosher salt.  when potatoes baked, scoop out the insides.  grate potatoes either using a potato ricer and any grater will do.

3.  add the egg yolks, parmesan, sea salt and cracked black pepper to taste to the grated potatoes. mix well.  slowly incorporate some flour into the potato mixture using a folding method until the potato "dough" hold well together without sticking to your hands. 

4.  roll out the potato dough and make gnocchi.  (you can look it up on youtube if you need a visual.) 

5.  heat up a large pot of salted boiling water.  while the water is heating, remove lamb shanks from the sauce and reduce the red wine sauce further to a thick gravy consistency.  shred off the lamb meat with tongs and return to the sauce. 

6.  cook the gnocchi for about 1-2 minutes until they float to the top.  drain gnocchi and lightly toss in the lamb sauce.  garnish with fresh parsley and serve immediately.  

red wine braised lamb shank, gremolata, risotto milanese

there are three components to this dish.  I will give separate ingredient lists and directions for each.

I. red wine braised lambshanks

ingredients:

lamb shanks
bottle of red - I use 2-buck-chuck from traders
carrots
yellow onion
can of plum tomatoes
tomato paste
garlic
rosemary
beef stock
olive oil
kosher salt
cracked black pepper
rock sugar

directions:

1.  season lamb shanks liberally with kosher salt and cracked black pepper.  heat up olive oil in a heavy bottomed pot and sear the lamb off till brown on all sides.  remove shanks and set aside.
2.  add sliced carrots and chopped onions into the pot and cook for a bit, then add in some minced garlic and deglaze with a bottle of red wine. bring to a boil and return lamb shanks into red wine mixture. throw in a few sprigs of rosemary and a tablespoon or so of tomato paste.
3.  using only the tomatoes from the can (no juice/sauce), crush them with your hands before adding them to the pot along with beef stock till the shanks are just covered with liquid.
4.  cook over medium heat, covered, until lamb is fork tender and about to fall off the bone.  season with a small cube of white rock sugar, salt, and pepper to taste.  add a splash of red wine before serving to give it another layer of flavor.

II. gremolata

ingredients:

lemon zest
garlic, minced
parsley, chopped
rosemary, minced
cracked sea salt
cracked black pepper

directions:

1. combine lemon zest, garlic, parsley, and rosemary into a small bowl.  season with cracked sea salt and black pepper.  set aside to top the lamb shanks.

III. risotto milanese

ingredients:

alborio rice
white wine
yellow onion
chicken stock
saffron threads
olive oil
parmesan cheese
parsley chiffonade

directions:

1.  heat up chicken stock in a pot.  steep the saffron threads in the hot stock.
2.  heat up olive oil in a pan.  saute chopped onions till translucent and add in rice.  saute rice for a bit then add in a ladle full of stock and cook. keep adding ladle fulls of stock as the rice cooks.  very important to stir as you go.
3.  when risotto is cooked through, and still al dente, fold in grated parmesan and garnish with parsley. should be nice and creamy, but still being able to taste the texture of the alborio rice.


to plate:

1.  put some risotto on a plate.  place a lamb shank off to the side and spoon sauce around it.  garnish lamb with gremolata.  serve immediately.