What's Cooking: Easter Lamb with Chef Robert - WCAX.COM Local Vermont News, Weather and Sports-

What's Cooking: Easter Lamb with Chef Robert

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Chef Robert Barral from Cafe Provence in Brandon shows us how to make a savory Easter lamb dish.

Roasted Rack of Lamb Dijonnaise sauce

Recipe for 4 people

Ingredients :

Rack of Lamb 2

Dijon Mustard ½ cup

Bread Crumbs 1 cup

Rosemary (Chopped) 1 tsp

Thyme (Chopped) 1 tsp

Parsley (Chopped) 1 tsp

Olive oil 2 tsp

Garlic (Chopped) 1 tsp

Black olives 1 cup

Capers ½ cup

Anchovies 2 filets

Gratin Dauphinois

Chef's Potatoes 1 #

Heavy Cream ½ quart

Eggs 4

Chopped Garlic 1 tsp

Salt 1 tsp

Pepper 1 pinch

Nutmeg 1 pinch

Dijon Mustard Sauce

Veal Stock ½ qrt

Red Onions (diced) ½

Madeira/port wine ½ cup

Heavy Cream 1 cup

Dijon Mustard 2 tsp

Butter ½ teaspoon (not mandatory)

Prep and Cook the Gratin Dauphinois:

Peel the potatoes and slice them through the Mandoline. Immediately place them in a gratin dish ready to be baked in the oven. In a bowl, mix the cream, eggs, garlic, salt, pepper and nutmeg. Pour over potatoes and place dish in bain marie. Bake at 350*F for 45 minutes or until potatoes are tender and golden brown.

Make the sauce:

Sweat diced onions in a little bit of oil till translucent,(if you have lamb trimmings add them to the onions) then deglaze with port or Madeira wine. Reduce down by half then add the veal stock. Bring to the boil; and let simmer for a few minutes. Add the heavy cream and let simmer some more until the liquid has a sauce consistency. Finish the sauce by adding the Dijon mustard. Bring quickly to the boil and cut the heat off. Check seasoning. To give more shine and a smoother consistency to the sauce add a bit of whole butter.

Prep and cook the Rack of lamb:

The rack of lamb needs to be first lightly pan fried, and chilled. When cold, brush lamb with a thin layer of Dijon Mustard. Then mix all the ingredients of the bread crumbs mix together and cover the mustard. Keep refrigerated until dinner time. When ready to bake, preheat the oven at 350*F and bake for 25 minutes or done to your liking. When ready, remove from the oven and let rest 10 minutes before cutting into chops.

Serve the rack of lamb and the potatoes:

Display potatoes in the center of serving platter, arrange the sliced rack of lamb around potatoes. Serve the sauce separately. Wilted spinach or ratatouille of veg goes well with this dish.

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