Icelandic Rack of Lamb

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by Chef Ivan Flowers, Fournos Restaurant

azfamily.com

Posted on December 2, 2009 at 10:43 AM

Ingredients:
1 piece 26 oz. Icelandic rack of lamb
¼ lb. plugra butter
1 Tbsp. garlic puree
1/2  cup panko Japanese bread crumbs
Juice of one lemon 
1/8 cup chopped basil
1 Tbsp. olive oil
Salt and pepper to taste

Instructions:
Combine softened butter, lemon juice, basil, garlic puree and salt/pepper in a mixer and combine
Roll into a 4 inch tube and chill for 1 hour
In a sauté pan heat olive oil to slight smoke point
Salt and pepper lamb and sear three minutes one side
Turn over salt and pepper and sear for two minutes 
Take lamb out and place 1 tsp. panko on top of lamb
Place butter medallion on top and sprinkle bread crumbs on top of butter
Place in a 450 degree oven for 12 minutes
Take out let rest for three minutes
Cut chops and place on potato artichoke ragout
Spoon Chimichurry sauce around entrée

Waaa Laaa

Yields: Six




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