Wine: Ahh...for the love of Pinot. French not sturdy enough for this one, choose and American from the cool coast - Sonoma coast preferable.
Yield: Varies
Ingredients:
For the lamb marinade-
| coriander seed, ground |
| fennel seed, ground |
| cumin seed, ground |
| red pepper flakes |
| honey |
| tobacco |
| Worchester sauce |
| chicken stock |
| thyme |
| parsley |
| bay |
| sage |
| s&p |
Method:
Combine all ingredients to taste. Add the lamb and marinate.
For the lamb-
| lamb racks |
| parsley, dried |
| sage, dried |
| coriander, dried |
| cumin, dried |
| black pepper, dried |
| oil for sauté |
Method:
Combine all the herbs and coat the lamb. Sear to desired doneness. Reserve.
For the vegetables-
| okra, 2 per plate, blanched and shocked |
| yellow carrots, 2 per plate, blanched and shocked |
| orange carrots, 2 per plate, blanched and shocked |
| butter |
| s&p |
Method:
Rewarm the vegetables in the butter, season and reserve.
For the barley, corn and risotto cakes-
| barley, toasted and then cooked |
| corn |
| butter |
| Arborio rice |
| shallot |
| white wine |
| chicken stock |
| thyme |
| s&p |
| grana padano cheese (parmesan is fine) |
Method:
Standard risotto method. When the risotto is done fold in the corn and barley. Risotto should be very stiff. Form into cakes. Sear each cake on both sides. Reserve.
For the reduction sauce-
| beef stock |
| Worchester sauce |
| pinot noir wine |
Method:
Combine the pinot and beef stock and reduce to syrup. Add in the Worchester.
For plate up:
Spoon some of the sauce into the center of the plate. Place a risotto cake in the center of the sauce. Place the vegetables around the plate. Slice the lamb rack in half and lean on the risotto cake.