YIELD: 4 servings
FOR THE LAMB:
3 each New Zealand lamb racks
1 cup extra virgin olive oil
2 each rosemary sprigs
4 garlic cloves, minced
salt and pepper to taste
Clean and trim (French) lamb racks saving all scraps for gravy. Marinate lamb in olive oil with the rosemary (chopped fine), garlic and seasoning for at least 2 hours.
FOR THE GRAVY:
All scraps from the lamb
2 each shallots, minced
4 cups Port wine
4 cups lamb or veal stock
2 Tbsps. whole butter (at room temperature)
Sautè lamb scraps and shallots until scraps are well browned. Add Port and reduce by 1/4.
Add stock and reduce by 1/2 and adjust seasoning. Strain through a fine sieve into a clean pan and off the heat while warm whisk in the butter. Hold the sauce in a bainmarie being careful to not let it overheat.
FOR THE TURNED VEGETABLE GLACE
1 each zucchini
1 each yellow squash
1 each carrot
1 oz. butter 1 Tbsp. sugar
Turn vegetables with a small sharp knife into 3-in. oval shapes. Steam carrots until just tender. Place vegetables into a low-sided saucepan with a little water, butter and sugar.
Cover with wax paper and bring to a boil. Allow the water to evaporate, remove the wax paper and lower heat, tossing vegetables in the butter-sugar mix left in the pan. Hold for service.
FOR THE MASHED POTATOES
2 large Idaho Potatoes
1 garlic clove, roasted
2 cups heavy cream
1/2 lb. butter
Peel and cook potatoes until tender and drain, allow to dry in the pan.
Mince garlic and add to cream and butter in another pan. Heat cream until butter melts and pour over potatoes. Mash well and season to taste. Hold for service.
FOR FINAL PREPARATION:
Remove lamb from the marinade and sear in a very hot pan until well browned on all sides. Finish in the oven until medium rare (5 to 10 minutes). Remove from the oven and allow to rest for 10 minutes before cutting. Mound potatoes in the center of the plate.
Cut the lamb into two-bone chops and interlock two chops for each plate. Place chops against potatoes with the bones high in the air. Garnish with the vegetables.
Pour small amount of gravy neatly on the plate around the chops and finish with a sprig of rosemary.
Recipe from Orlando Ramos, Catering Chef, New York University Medical Center, New York, NY.