4 Servings
Ingredients:- 2 scraped Colorado racks of lamb; split, chine bone removed, bones scraped
- salt and black pepper; freshly ground
- 1 recipe of Fig-Mint Marinade (recipe follows)
- 1 recipe of Gnocchi Romana (recipe follows)
- 8 oz fresh English peas; removed from shell
- 4 baby leeks; split, washed well, and cut into 1/4 dice
- 1 recipe of Lamb Sauce (recipe follows)
Note: The lamb is best when marinated for three days. If there isn't time, I suggest cutting the rack of lamb into chops, tossing them with the marinade and grilling them instead.
Ingredients for Fig-Mint Marinade:- 1/2 lb dried figs
- 1/2 cup balsamic vinegar
- 1/2 cup brown sugar
- 1/4 bunch Italian parsley
- 1/4 bunch mint
- 2 1/2 cups water
- 1 1/2 T black pepper; freshly ground
Note: This recipe yields 3 1/2 cups which may be more than is needed for this recipe. The rest may be stored in the refrigerator for several weeks in an airtight container.
Ingredients for Gnocchi Romana:- 9 cups milk
- 3 cups semolina flour
- 3 tsp kosher salt
- 8 oz butter; unsalted
- 8 oz parmesan cheese; freshly grated
- 3 ea eggs
- 4 oz canola-extra virgin olive oil blend
Note: This recipe also makes more than what is needed for this preparation, but it is difficult to do in smaller batches. I suggest refrigerating what is left.
Ingredients for Lamb Sauce:- 4 oz canola oil
- 8 lbs lamb bones
- 6 qt cold water
- 8 oz onions; peeled and rough cut
- 4 oz carrots; peeled and rough cut
- 8 oz garlic; split
- 6 oz tomato paste
- 1 bunch fresh thyme
- small pinch salt
- Preheat oven to 425° F.
- Place bones in a large roasting pan and roast for about 30-45 minutes, stirring occasionally, and cook until a deep brown color.
- Transfer the bones to a stock pot and cover with cold water about 6" above the bones.
- Bring to a boil, lower to a strong simmer and skim the surface.
- Heat a large sauté pan or rondeau over medium high heat and add the canola oil.
- When smoking add the onions, carrots and garlic.
- Stirring occasionally, cook until the onions and garlic are golden brown.
- Add the tomato paste and stir constantly to coat the vegetables. Cook until the paste takes on a rusty brown color and gives off a sweet aroma.
- Add a couple ladles of the lamb stock and to release any fond.
- Add the thyme, stir, and combine together with the stock. Add a small pinch of salt.
- Continue simmering the stock while skimming occasionally for about 12 hours or until the stock has developed a rich flavor and has a "noticeable" body.
- Strain through a coarse strainer and then again through a fine chinois.
- Return the strained stock to the heat and reduce by about two-thirds while skimming frequently or until has reached the desired consistency. The sauce will be ready when it lightly coats the back of a spoon.
- Strain again through a fine chinois and keep warm.
- Whisk together the milk, semolina, and 1 teaspoon salt in a heavy gauged sauce pan and bring to a boil over moderate heat while continuously whisking.
- Once the mixture has thickened, continue stirring with a wooden spoon until very stiff… about 5-8 minutes.
- Remove from heat and stir in the butter and the parmesan cheese.
- Once combined, add the eggs one at a time and incorporate completely before adding another.
- Adjust the seasoning.
- Line a half sheet pan with plastic wrap and pour the mixture over the top.
- Spread evenly, top with another piece of plastic wrap and lightly press down with another half sheet tray.
- Refrigerate until set, roughly 2-3 hours.
- Using a ring mold 2 ¾ inches in diameter cut out discs and coat with the semolina flour.
- Heat a non-stick sauté pan with the oil blend over medium high heat and add the gnocchi.
- Cook until golden on one side, flip and cook until golden on the other side.
- Transfer to a pan fitted with a wire rack and keep warm.
- Trim the stems of the dried figs and remove the majority of the stems from the mint and the parsley.
- Combine all of the ingredients and half of the water in a vita-mix blender and process until formed into a puree. Add the remaining water.
- Check the flavor. This marinade should have notes of sweetness, acidity from the vinegar and then a good dose of spice from the black pepper on the finish. Adjust to your liking.
- Place the lamb racks in a small and deep container with the bones up and cover with the marinade. Leave the bones clean.
- Allow to marinate for 2-3 days.
- Ignite a charcoal grill and preheat an oven to 400° F.
- Remove the lamb from the marinade and clean off any excess marinade.
- Wrap the bones of the lamb with aluminum foil and season liberally with salt and fresh cracked black pepper.
- Sear the lamb on all sides over the grill. Transfer to a pan fitted with a wire rack and cook for 15 minutes for medium rare.
- Remove from oven and allow to rest for 5-10 minutes in a warm place.
- Bring a large pot of salted water to a boil.
- In a small non-reactive sauté pan or sautoir, add a small amount of butter and add the diced baby leeks and a pinch of salt. Cook gently over a medium low heat.
- Add the fresh peas to the boiling water and cook over high heat for about five minutes until tender.
- Remove from the water and add to the leeks.
- Add a small amount of the lamb sauce to coat the vegetables.
- On a heated plate, spoon the peas and the leeks onto the center of the dish.
- Remove the aluminum foil from the lamb and remove the meat from the bones using the rib bones as a guide for the knife.
- Divide the ribs in half and place atop the peas with the bones facing up.
- Top with two pieces of the gnocchi Romana.
- Slice the lamb in half and balance atop the gnocchi.
- Pour the desired amount of the lamb sauce around the plate and if desired dot with additional fig-mint marinade and serve.