Summerfield Farms Rack Of Lamb With Mint Infused Pickled Vegetables, Celery Root Puree, And Hoisin Brandy Sauce
Serves: 6
Presley Zulauf
1 January 1970
Based on User reviews:
46
Spice
40
Sweetness
53
Sourness
41
mins
Prep time (avg)
3.6
Difficulty
Ingredients:
1 cup
Rice Wine Vinegar3 cup
Sugar3 tbsps
Butter1
Salt1 tbsp
Shallot (chopped)1 tsp
Garlic (chopped)1 cup
Brandy1 cup
Hoisin SauceDirections:
1
Keep warm
2
To make the lamb: Preheat the oven to 400 degrees F
3
Season the lamb on both sides with salt and pepper
4
Heat a large Dutch oven over high heat, add the lamb, and sear on all sides until golden brown
5
Transfer the pan to the oven and roast for about 12 minutes for medium-rare
6
Allow to rest before carving into individual chops
7
To make the vinegar: In a small saucepan, combine the vinegar, mint, and sugar and bring to a boil
8
Remove from heat and allow to cool to room temperature
9
Pour the vinegar mixture over the vegetables in a small bowl
10
To make the celery root puree: In a small saucepan, cover the celery root with water and boil until tender
11
Strain the celery root, transfer to a food processor with the butter, salt and freshly ground black pepper, and puree until smooth
12
To make the sauce: In a medium skillet, saute the shallots and garlic in 1 tablespoon butter until soft
13
Add the brandy and cook until reduced by about half
14
Add the hoisin and veal stock and bring to a boil
15
Lower the heat and simmer until reduced to a thick sauce
16
Add the remaining 2 tablespoons butter and whisk to combine
17
Season with salt and pepper, to taste
18
To serve: Place a portion of the celery root puree in the middle of 4 plates
19
Strain the pickled vegetables and scatter around the puree
20
Arrange 2 lamb chops per plate on top of the puree and drizzle with the sauce