World Gourmet Summit 2003 |
Culinary Masterclasses |
The Cuisine of |
Patrick Martin |
Le Cordone Bleu, France |
Rack
of Lamb with Mushrooms and Melted Potato Garnishes Lamb Jus |
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Serves 4 | |
Ingredients | ||
2
pcs 3 tbsp ½ head 1 large 1 large 1 large 2 tbsp 12 |
rack
of lamb (with 8 cutlets) sunflower oil garlic, skin on shallot, cut in two pieces carrot, cut into rough mirepoix onion, cut into rough mirepoix clarified butter, unsalted fresh thyme, whole sprigs |
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500g 2 tbsp 2 tbsp 2 large 4 3 tbsp ½ tbsp ½ tbsp |
Sautéed
mushrooms : wild mushrooms (a mix of frozen cepes, dried morels re-hydrated in water, fresh chanterelles, white mushrooms and shiitake mushroom.) virgin olive oil butter unsalted shallots garlic cloves parsley, finely chopped fresh thyme, finely chopped fresh rosemary, finely chopped salt and freshly ground pepper, to taste |
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4 4 tbsp ½ ltr 2 tbsp |
Melted
potatoes (pommes fondants) : large potatoes salt clarified butter, unsalted fresh chicken stock clarified butter |
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½ ltr ¾ ltr 2 tbsp 1 tbsp 1 tbsp |
Lamb
Jus : dry white wine brown veal stock butter, unsalted fresh rosemary, roughly chopped fresh thyme, roughly chopped |
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Method
For
the lamb: Cut the rack in half and remove the outside bones.
Clean the two middle bones well and trim the loin so there is no fat or
sinuses remaining. Use the half rack for cooking and serving. The remaining
bones and trimmings can be used during the cooking process. For
the mushrooms: Clean the wild mushrooms with a brush. In a skillet
or non-stick pan, heat the virgin olive oil and the butter together over
medium-high heat. When the oil is very hot add the mushrooms and sauté
until light brown (about 5 minutes). For
the melted potatoes: Cut the potatoes into ovals, approximately
6cm x 4cm. Rinse and dry them in absorbing paper or a dry tea towel. In
a small sauté pan, melt the clarified butter over medium-high heat.
When the clarified butter is very hot, place the potatoes side by in a
single layer side over the clarified butter in the pan and brown them
for around 3 – 5 minutes. Turn and brown the other side, making
sure both sides are evenly coloured. Season with salt, the drain the clarified
butter from the pan. For
the lamb jus: Sauté the mirepoix, lamb bones and trimmings
over high heat. Strain the fat out (‘degraisser’) one or two
times until no more fat is in the bottom of the pan. Deglaze the pan with
white wine and reduce jus by half. Add the brown veal stock and again,
reduce by half. Strain the lamb jus through a fine china cap sieve. Season
to taste then monte with butter by shaking the pan until the butter has
melted into the jus. Add the roughly chopped fresh rosemary and thyme.
Taste and adjust seasoning. |