Rack Of Lamb With Vegetable Ragout And Mustard Spatzle Recipe - Cooking Index
Rack Of Lamb With Vegetable Ragout And Mustard Spatzle Recipe - Cooking Index
| 2 | Trimmed racks of lamb | |
| 2 tablespoons | 30ml | Olive oil |
| 2 tablespoons | 30ml | Chopped mixed herbs |
| = (e.G. Rosemary, thyme, etc.) | ||
| 4 cups | 948ml | Assorted seasonal vegetables - (to 5) |
| = (e.G. Beets, carrots, corn, mushrooms, | ||
| Squash, peas) | ||
| 4 tablespoons | 60ml | Butter |
| 1 cup | 237ml | Vegetable stock |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Mustard Spatzle | ||
| 1 cup | 62g / 2.2oz | All-purpose flour - less 2 tbspns |
| 2 tablespoons | 30ml | Whole wheat flour |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/4 teaspoon | 1.3ml | Freshly-ground black pepper |
| 1 1/2 teaspoons | 7.5ml | Stone-ground mustard |
| 1 1/2 teaspoons | 7.5ml | Dijon mustard |
| 1 | Egg - beaten | |
| 1/4 cup | 59ml | Milk - (to 1/2) |
| Herb Oil - as needed | ||
| Mustard and Thyme Reduction | ||
| 1 | Onion - peeled, chopped | |
| 1 | Celery stalk - peeled, chopped | |
| 1 | Carrot - peeled, chopped | |
| 1 | Green pepper - seeded, chopped | |
| 1 tablespoon | 15ml | Olive oil |
| 1 tablespoon | 15ml | Butter |
| 2 cups | 474ml | Gallo of Sonoma County Merlot |
| 4 | Lamb stock | |
| 2 tablespoons | 30ml | Mustard seed |
| 1 | Thyme |
Rub the lamb with 3 tablespoons of olive oil, sprinkle with 1 tablespoon herbs, and marinate overnight. Heat a large ovenproof pan over medium-heat, add 2 tablespoons of olive oil, and sear the lamb on all sides.
Transfer to a 450-degree oven and roast for 8 to 12 minutes, depending on the size of the racks and the desired degree of doneness. Remove the racks when they are a little underdone and allow them to rest for 4 to 5 minutes. They will continue to cook and the meat will have a chance to soften up.
For the vegetable ragout, peel and slice the vegetables as appropriate. Combine 2 tablespoons of butter, vegetable stock, remaining herbs and a little salt and pepper in a pot and stew the vegetables for 2 or 3 minutes over medium heat until they are just cooked through.
Just before serving, saute the cooked Mustard Spatzle briefly in 2 tablespoons of butter to create a very desirable crispy effect.
Assembly: Put a mound of vegetable ragout on each plate. Slice the rack into chops and place 3 or 4 around the vegetables (if desired the meat can be cut off the bone and sliced). Drizzle the reduction sauce around the edges. Sprinkle a small amount of Herb Oil over the reduction sauce and strew Spatzle onto each plate as well.
Mustard Spatzle: In a mixing bowl, combine everything but the milk. Add enough milk to make a somewhat stiff batter. Cover the dough, refrigerate, and let rest for 1 to 2 hours. To cook, drop 1/2 teaspoon of batter from a spoon or pastry bag into simmering, lightly salted water, or put the batter through a colander or a special sliding cutter designed for making Spatzle. Cook for about 1 minute or until done. Strain and set aside.
Mustard and Thyme Reduction: In a medium saute pan, sweat the onion, celery, carrot, and pepper in the olive oil and butter until they are just beginning to brown. Deglaze with red wine and reduce down to a glaze. Add the lamb stock and the mustard seed and slowly reduce to about 1 quart. Strain and continue to reduce to 1 cup. Steep the thyme in the reduction for 40 seconds or so and strain. Serve warm.
This recipe yields ?? servings.
Serve with Gallo of Sonoma County Merlot
Source:
Athenos' recipe archive at http://www.athenos.com
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