Chef James R. Patterson III, McConnell Golf, North Carolina Aussie Rack of Lamb Flambé
- Prep time 1Hr
- Cook time 1Hr, 15Min
- Technique Sear
- Meat Lamb
- Cut Rack
- Serves 2
Served tableside for a premium guest experience.
Ingredients
Rack of Lamb
- 2 tablespoons blended oil
- 1 clove garlic, smashed
- 1 sprig rosemary
- 1 sprig thyme
- 1 rack (18–20 ounces) Australian lamb, frenched, cleaned and silver skin removed
- Coarse Kosher Salt, to taste
- Cracked Black Pepper, to taste
- 4 tablespoons European butter
Herb-Roasted Fingerling Potatoes
- 1 pound fingerling potatoes, quartered lengthwise
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon cracked black pepper
- 1 teaspoon minced garlic
- 1 teaspoon chopped parsley
- ½ teaspoon chopped rosemary
- ½ teaspoon chopped thyme
Heirloom Baby Carrots
- 1 pound heirloom baby carrots, halved lengthwise, tops on
- Extra-virgin olive oil, to taste
- Pinch of kosher salt
- Pinch of cracked black pepper
Roasted Wild Mushrooms
- 1 pound wild mushrooms, julienned
- 2 tablespoons extra-virgin olive oil
- Pinch of kosher salt
- Pinch of cracked black pepper
Tableside Presentation
- 2 ounces clarified butter
- 2 ounces brandy or cognac
- 2 ounces veal demi-glace
- 1 ounce heavy cream
Method
Rack of Lamb:
- Preheat the oven to 375°F.
- In a medium French pan over low heat, add the oil and heat the pan thoroughly.
- Add the garlic, rosemary, and thyme and sauté lightly to release the aromatics.
- Season the lamb with salt and pepper. Place the lamb in the hot pan, increase the heat to medium-high, and add the butter. Begin spooning butter over the rack repeatedly, basting it with the herbs and butter for 2 minutes, lightly browning the meat.
- After 2 minutes, flip the rack over and continue to baste for 2 to 3 minutes, until lightly browned on the other side.
- Stand the rack of lamb up on its end for 1 additional minute before placing the pan in the oven.
- Roast the lamb for 7 to 8 minutes, until the internal temperature reaches 115 to 120°F. Remove the lamb to a cutting board and allow it to rest.
Herb-Roasted Fingerling Potatoes:
- Preheat a convection oven to 400°F.
- Toss the potatoes with the oil, salt, pepper, garlic, and with herbs. Spread them on a baking sheet or roasting pan.
- Roast the potatoes for about 30 minutes, or until fork tender.
- Allow the potatoes to cool at room temperature before refrigerating in an air-tight container for 3 to 5 days. Reheat and hold warm for service.
Heirloom Baby Carrots:
- Combine the carrots, oil, salt, and pepper in a bowl and toss evenly, coating the carrots.
- Spread the carrots on a baking sheet and roast in the 400-degree F convection oven for 20 minutes, until slightly caramelized.
- Allow the carrots to cool at room temperature before refrigerating in an air-tight container for 3 to 5 days. Reheat and hold warm for service.
Roasted Wild Mushrooms
- Combine the mushrooms, oil, salt, and pepper in a bowl and toss, evenly coating the mushrooms.
- Spread the mushrooms on a baking sheet and roast in the 400-degree F convection oven for 20 minutes, until crispy.
- Allow the mushrooms to cool at room temperature before refrigerating in an air-tight container for 3 to 5 days. Reheat and hold warm for service.
Tableside Presentation:
- Slice the rack of lamb into 8 chops.
- Place a French pan and the clarified butter over medium heat on a tableside burner.
- Add the chops to the hot pan quickly, turning after 1 minute.
- Turn the heat up to high, add in the brandy, and flambé the alcohol.
- Add in a handful of the roasted mushrooms, 6 ounces of the roasted carrots, and 6 ounces of the roasted potatoes. Add 2 ounces veal demi-glace and 1 ounce cream and bring them to a simmer.
- To plate (for 2), place 3 ounces of warm potatoes on each plate, stack the roasted carrots along the edge of the potatoes, and place 4 single-bone chops around the potatoes and carrots. Spoon brandied mushroom cream sauce over the lamb chops.
