Best Roasted Rack Of Silverton Lamb En Crepinette With Oregon Hazelnuts Morels And Wild Nettles With Organic Wheat Berry Pilaf Recipes

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LAMB CREPINETTES



Lamb Crepinettes image

Provided by Bobby Flay

Categories     main-dish

Time 58m

Yield 7 to 8 servings

Number Of Ingredients 14

1 3/4 pounds boneless lamb shoulder, cubed
1/4 pound pork, trimmed of fat
2/3 tablespoon marjoram
1/3 teaspoon toasted cumin seed
1/3 cup Sauteed onions
1/3 cup red wine
2/3 tablespoons kosher salt
2/3 tablespoon chopped parsley
1/3 teaspoon toasted coriander seeds
1/3 tablespoon sugar
1 tablespoon currants, soaked in grappa
1 tablespoon toasted pine nuts
1 tablespoon cooked, coarsely chopped chard or spinach
2 pounds caul fat

Steps:

  • In a large bowl, combine the lamb, pork, marjoram, cumin, onions, red wine, kosher salt, parsley, coriander, and sugar, and marinate overnight.
  • Grind the marinated mixture in a grinder fitted with a 3/16-inch plate. Add the currants, pine nuts and chard/spinach. Form into 5 ounce patties and wrap in caul fat. Roast, grill, or saute, and eat hot.

PEPPER CRUSTED LAMB LOIN, BABY ARUGULA, ROASTED PINE NUT POLENTA AND WHITE TRUFFLE TOMATO DEMI



Pepper Crusted Lamb Loin, Baby Arugula, Roasted Pine Nut Polenta and White Truffle Tomato Demi image

Provided by Food Network

Categories     main-dish

Time P1DT12h30m

Yield Yield: 4 servings

Number Of Ingredients 25

1 pound boneless lamb loin, trimmed and cleaned
2 tablespoons olive oil
1 sprig rosemary, chopped
10 cloves garlic, peeled
Salt and fresh ground French-style peppercorns
3 cups baby arugula
1 tablespoon olive oil
Polenta, recipe follows
1 shallot, diced
1 teaspoon olive oil
4 cups tomato juice
4 cups lamb stock, recipe follows
3 tablespoons white truffle oil
3 pounds lamb trimmings (bones, skin, fat, meat, etc.)
4 quarts water
1 onion, halved
1 carrot, peeled and halved
2 celery stalks, including leaves, cut into sections
3 fresh thyme sprigs, or 1 teaspoon dried thyme
3 fresh parsley sprigs
6 black peppercorns
1 cup pine nuts
6 cups plus 1 teaspoon milk
1/2 pound polenta
Salt and pepper

Steps:

  • Preheat oven to 450 degrees F. Marinate lamb for several hours in the olive oil, rosemary and garlic. Heat an ovenproof saute pan over medium high heat until hot. Add 1 tablespoon of the olive oil from the marinade. Sear the meat on all sides. Cook until just shy of medium rare with an internal temperature of 107 degrees F.
  • To make the sauce, add shallots to a small pot over medium heat with the white truffle oil. Stir until shallots begin to brown. Add tomato juice and reduce by half. Add lamb stock and reduce by 1/2. Lamb stock: Preheat oven to 450 degrees F. Put trimmings and meat in a shallow roasting pan and roast for 30 minutes, or until browned. Bring water to a boil over high heat. Add the trimmings and meat to the water and reduce heat to medium. When the water comes back to a boil, skim frequently until the scum stops rising, then add the remaining ingredients and simmer, uncovered for at least 6 hours. Add additional water if the stock falls below the level of the ingredients. Strain and discard the solids. Let the stock cool to room temperature then refrigerate. Remove and discard the congealed fat layer from the top. Store in the refrigerator for up to 3 days. To keep longer, bring to a boil every 3 days. Polenta: Place the pine nuts on a sheet pan and roast in a 350 degree oven until brown. Remove from pan and roughly chop in a food processor and set aside. Bring the milk to a boil in a small pot. Add the polenta to the milk stirring constantly. Add the pine nuts and season with salt ands pepper. Pour polenta into a 2-inch half pan and cool. When cool use a 3-inch circular cutter to portion the polenta.

ROASTED RACK OF LAMB WITH SAUCE ROMESCO



Roasted Rack of Lamb with Sauce Romesco image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 2 servings

Number Of Ingredients 23

1 cup olive oil, plus 2 tablespoons for searing
1 ounce crushed whole fennel seeds
1 ounce finely chopped fresh thyme
2 domestic lamb racks, 3 bones each, cleaned and frenched
8 cloves garlic
1 cup extra-virgin olive oil
1/2 cup sliced blanched almonds
1/4 cup hazelnuts
2 slices stale brioche bread
2 vine-ripe medium tomatoes, quartered
2 piquillo peppers
2 large roasted red peppers
1/2 cup red wine or sherry wine vinegar
1/4 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
1 1/4 cups chicken stock
1 pinch saffron
Kosher salt and freshly ground black pepper
1 cup couscous
1 large zucchini, cut into 1/2-inch cubes
1 clove garlic, chopped
Kosher salt and freshly ground black pepper
Garbanzo beans, cooked, for garnish

Steps:

  • For the lamb: Whisk together 1 cup oil, the fennel seeds and thyme. Add the lamb to the marinade and let sit until ready to cook.
  • For the romesco sauce: Meanwhile, preheat the oven to 300 degrees F. Roast the garlic by placing the cloves on a baking sheet and drizzle a bit of olive oil on top. Roast until the garlic is soft, 20 minutes. Toast the almonds and hazelnuts in a frying pan. Remove and set aside. Pour a few tablespoons of the olive oil into a frying pan and quickly fry the bread until both sides are browned. Remove and let cool on a plate or paper towel. Saute the tomatoes in the same pan, adding oil if needed, for 4 to 5 minutes. Remove the pan from the heat. Once the bread is cool, add to a food processor with the nuts and tomatoes and blend. Add the roasted garlic along with the piquillo and roasted peppers and process on high for 2 to 3 minutes. Add the vinegar and pepper flakes. While the processor is running, slowly drizzle in the remaining oil. Add salt and black pepper to taste.
  • For cooking the lamb: Turn the oven to 450 degrees F. Heat 2 tablespoons olive oil in a large heavy ovenproof skillet over high heat. Sear the rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes, and cover the ends of the bones with foil to prevent charring. Arrange the rack bone-side down in the skillet. Roast the lamb for 12 to 18 minutes, depending on the degree of doneness you want, checking the temperature with a meat thermometer. Let it rest for 5 to 7 minutes, loosely covered.
  • For the couscous: Bring the chicken stock to a boil, and then add the saffron and salt and pepper to taste. Pour the hot stock over the couscous, cover and let stand for 10 minutes prior to serving.
  • For the zucchini: Saute the zucchini with the garlic and salt and pepper to taste.
  • To serve, carve each rack between the bone into 3 pieces and arrange vertically with the romesco sauce underneath. Stack the zucchini between lamb with the couscous on the side. Garnish with garbanzo beans.

MUSHROOM WHEAT BERRY PILAF



Mushroom Wheat Berry Pilaf image

Provided by Alton Brown

Categories     side-dish

Time 40m

Yield 6 servings as a side dish

Number Of Ingredients 15

2 teaspoons olive oil
1 1/2 cups onion, chopped
1/2 teaspoon salt
5 cloves garlic, minced
1 tablespoon butter
1 pound mushrooms, sliced
1 tablespoon soy sauce
1/4 cup red wine
1/4 cup chicken broth
1 1/2 cups cooked wheat berries
1 1/2 cups leftover, cooked rice
1/2 teaspoon fresh thyme leaves, chopped
1 teaspoon fresh rosemary leaves, chopped
1 teaspoon lemon zest, finely chopped
Pepper and additional salt

Steps:

  • Heat olive oil in large saute pan over low heat. Add onions and salt and sweat until soft, about 10 minutes. Add garlic and continue cooking for 5 minutes. Add butter to pan and melt. Add mushrooms, and soy sauce, increase heat to medium and continue cooking for 5 to 10 minutes, until mushrooms release their liquid. Add wine and chicken broth and simmer 5 minutes, until wine begins to evaporate. Add wheat berries, rice, thyme, rosemary, and lemon rind to heat through. Adjust seasoning, to taste.

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