|
Lamb
4 racks of lamb (6 - 8 chops per rack), cleaned and trimmed
Salt and pepper to taste
2 tablespoons olive oil
4 tablespoons Dijon mustard
1/4 cup each chopped fresh thyme, oregano, rosemary, and parsley
1/2 cup chopped roasted pistachios
Preheat oven to 375 degrees. Season racks of lamb with salt and
pepper and sauté in olive oil on both sides, searing meat.
Roast for 15 minutes in shallow pan. Remove racks and coat with
mustard. Dip in mixture of herbs and pistachios. Put back in oven
for 10 more minutes (for medium rare). Slice into chops and serve
with sauce and corn cakes (see recipes, below). Serves 8.
Sauce
8 cloves garlic
2 sprigs fresh rosemary
2 tablespoons olive oil
2 cups dry white wine
2 cups demiglace
Salt and pepper to taste
2 tablespoons butter
Sauté whole garlic cloves with rosemary in olive oil for
about 2 minutes, then roast in oven until golden brown. Return
to stove top, add wine, and simmer until reduced by half. Add
demiglace (prepare according to French cookbook instructions,
e.g., Julia Child's, or substitute packaged brown sauce mix, such
as Knorr's). Bring to a boil and season with salt and pepper.
When slightly thickened, remove from heat. Remove garlic cloves
and rosemary, and stir in butter just before serving.
Serve with Monte
Carlo's Corn Cakes |
Monte Carlo
Grand Kempinski Hotel
15201 Dallas Parkway
Dallas, TX
March is the month for lamb -- especially the delectable variety
served at Monte Carlo in the Grand Kempinski Hotel Dallas. With
a solarium, pale peach walls, and trees and potted palms scattered
throughout, this light and airy place captures the ambience of
restaurants in Italy and the South of France. The mastermind behind
Monte Carlo and this meltingly succulent rack of lamb is chef
Pascal Lallemand, who learned his trade in Le Touquet, France.
Meat & Dairy
4 racks of lamb (6 - 8 chops per rack)
butter
Produce
garlic
fresh rosemary
fresh thyme
fresh oregano
parsley
Grocery
olive oil
salt
pepper
demiglace
Dijon mustard
pistachios
Liquor Store
dry white wine
|
