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Rack of Lamb with Tapenade Jus and Onion Jam

Rack of Lamb with Tapenade Jus and Onion Jam

Ingredients

Tapenade

  • 3 tablespoons finely chopped pitted Kalamata olives
  • 1 tablespoon minced shallot
  • 1 tablespoon minced fresh Italian parsley
  • 1 anchovy fillet, finely chopped
  • 1 teaspoon extra-virgin olive oil

Lamb

  • 2 1 2/3-pound racks of lamb, excess fat and sinew trimmed
  • 1 1/4 cups low-salt chicken broth
  • 1 large fresh thyme sprig
  • Onion Jam (click for recipe)

Recipe Preparation

Tapenade

  • Mix all ingredients in small bowl. Season to taste with salt and pepper. DO AHEAD Can be made 1 day ahead, Cover and chill.

Lamb

  • Preheat oven to 450°F. Rub each rack of lamb all over with 1 tablespoon olive oil; sprinkle with salt and pepper. Heat heavy large skillet over medium-high heat. Add 1 lamb rack at a time to skillet and cook until browned, about 4 minutes per side. Transfer lamb to rimmed baking sheet; reserve skillet.

  • Place lamb in oven and roast until instant-read thermometer inserted into center registers 125°F, about 15 minutes. Remove from oven; tent with foil and let rest 10 to 15 minutes. Add wine, then both broths and thyme sprig to reserved skillet; boil until reduced to generous 1 cup, 8 to 10 minutes. Stir in tapenade. Season jus to taste with salt and pepper.

  • Cut lamb between bones into individual chops; divide among 8 plates. Spoon onion jam alongside. Drizzle tapenade jus over and serve.

Recipe by The Lodge at Kauri Cliffs New Zealand,

Nutritional Content

One serving contains (Analysis includes 2 tablespoons of Onion Jam per serving): Calories (kcal) 519.2 %Calories from Fat 57.9 Fat (g) 33.4 Saturated Fat (g) 11.3 Cholesterol (mg) 123.7 Carbohydrates (g) 17.4 Dietary Fiber (g) 0.6 Total Sugars (g) 12.5 Net Carbs (g) 16.8 Protein (g) 33.3 Sodium (mg) 305.3Reviews Section

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Lamb recipes

Lamb refers to a sheep still in the first year of its life, and the meat is common to many cultures. It carries a distinctive, juicy quality that is versatile enough to dazzle in refined, delicate dishes in addition to holding its own in classic comfort food.

This collection of lamb recipes includes Dominic Chapman’s Shepherd’s pie recipe which makes the perfect winter supper, while Nigel Haworth’s Lancashire hotpot, a winning dish from BBC’s Great British Menu, is a sumptuous take on the regional lamb stew. Similarly comforting, Francesco Mazzei’s Lamb ragù recipe is full of wonderful flavours including mint and spicy ‘nduja.

Many cuisines have embraced lamb and therefore your options with the meat are plentiful. You could use shoulder meat in Geoffrey Smeddle’s Moroccan-style Lamb tagine recipe, lamb breast in James Ramsden's Rolled breast of lamb recipe, or why not try Anna Hansen’s Lamb shank recipe, served with Persian lime pesto and polenta. Indian chef Vineet Bhatia coats his meat in a mixture of fragrant spices in his Rack of lamb recipe, while Andrew MacKenzie full incorporates a mixture of spices and herbs in his Lamb kofta recipe.


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CHEF TYLER NIX

Chef Tyler Nix, a.k.a “The Viking Chef”

Tyler is a homegrown talent who returned to the Coachella Valley to bring his rustic old-world flare to your table. During his youth, Tyler developed a deep appreciation for the culture and artistic atmosphere that the Coachella Valley has to offer.

Tyler started his culinary voyage shortly after returning home from serving 3 years in the US Army. Once his passion was discovered, Tyler set off on a journey to seek out work with the best chefs that Southern California had to offer. Tyler completed his education at the Art Institute in Costa Mesa, CA. graduating top of the class. He spent the next 10 years working in high end kitchens, notably the Montage in Laguna Beach and Napa Rose in the Grand Californian Hotel and Spa. In addition, Tyler also was a part of several new restaurant concepts where they achieved best new restaurant and best restaurant in Orange County CA for multiple locations. Most notable was Pueblos Tapas in Costa Mesa and Roux Creole (now the Quarter in Claremont) in Laguna Beach. Most recently before starting his own venture he was at the La Quinta Cliffhouse as the executive Sous Chef and Pastry Chef creating many amazing specials while elevating key menu items.

Tyler is excited to bring his 'rustic elegance' to your next dining experience or cooking class.

CHEF PAUL GOLDSTINE

Paul has worked in the field of culinary arts throughout Chicago, Illinois, Western Pennsylvania, Palm Springs and Coachella Valley for the past 40 years and has honed his skills at many fine-dining establishments during that time. He started out in the Coachella Valley, working as the Catering Chef for Le St Germain in Indian Wells, Ca. Prior, to that he joined a friend’s catering business, The Moveable Feast in Western PA for many years. Paul has experience from the small family cafes, private restaurants, country clubs to large hotels. For the past 20 years, he has served in various positions and capacities in both the front and back of restaurants in different management positions.

Most recently, Paul has shared his culinary talents with private and small gatherings as well as consulting on numerous restaurant projects in the valley and elsewhere. After taking a break from the kitchen, he realized he missed his true passion and has returned to his love and roots.

As a culinary educator, he hopes to pass along and share techniques, knowledge, tips, tricks and insights that any individual can use to create incredible dishes. Paul is also the proud father of three grown children and 5 grandchildren.


Kitchen Tapestry

I don't do many traditional things over Easter, but since I like roast lamb about once a year, its seems befitting that Easter Sunday should be the day. This is a deliciously savory roast that I amended from a Julia Child recipe. She used more garlic than my recipe calls for, actually making 2-inch-deep incisions all over the roast and stuffing each of them with a mint leaf and a garlic clove. I frankly tried that one or two Easters ago and thought it was a lot of work for no real return in fact it became a little too garlicky for my taste. Instead of that method, I have taken a page out of the Prime Rib playbook by searing the roast in a high temperature oven to start the cooking process, which creates a wonderful crust and locks in moisture and natural juices. Julia's method leaves open wounds in the meat to drain the roast of all that flavorful goodness. I think it was a huge blunder on her part. Sorry, Julia.

I also use a product for my gravy that I add at the last minute, made with mint leaves and malt vinegar from Crosse & Blackwell, with the catchy name of Mint Sauce. Absent this product, just substitute a handful of finely chopped fresh mint leaves and a 1/4 cup of malt vinegar to the gravy at the last minute before serving. If you don't care for mint, omit this from the gravy recipe below. Instead of one cup of red wine, substitute 1/2 cup port wine and 1/2 cup red wine.

Finally, about the lamb: according to many authorities, the best lamb to get it that which is raised in Australia or New Zealand. American lamb is generally regarded as inferior. In this case, my butcher had a small semi-boneless lamb shank from Australia and it was delicious. Although you can use a boneless roast that has been netted, I prefer a semi-boneless roast for this dish. A semi-boneless roast has had its aitchbone removed, but the knuckle bone remains. A bone-in roast will assure a more flavorful, juicier roast. A boneless roast will still work, however, the cooking times will be 5-10 minutes per pound less.

5-7 lb leg of lamb (partially boned)
4 tbsp balsamic vinegar
3 tbsp minced garlic
3 tbsp crushed dried rosemary
3 tbsp Dijon mustard
2 tbsp lemon juice
1 tbsp lemon pepper
2 tbsp dried parsley leaves
2 tbsp dried thyme
1 tbsp powered mustard (like, Coleman's)
1 tbsp Hungarian paprika
1/2 tsp salt
4 tbsp olive oil
1 large yellow onion, sliced
3 cups red wine
2 cups beef stock
3 medium diced tomatoes or one 14.5 can of petite diced tomatoes, (like, Hunts)
1 bottle of Crosse & Blackwell Mint Sauce (or substitute 2 oz fresh finely chopped mint leaves and 1/4 cup malt vinegar)

3-4 large peeled turnips
1 medium yellow onion
2 tbsp lemon pepper
1 tbsp cracked black pepper
3 tbsp olive oil
salt to taste

Preheat your oven to 450 degrees.

Mix the vinegar, garlic, rosemary, both mustards, lemon juice, lemon pepper, parsley, thyme, paprika and salt in a mixing bowl and stir well to combine. Then, add the olive oil and whisk well to form an emulsified herb paste.

Score the fat side of the roast in a diamond pattern, being careful to cut only into the fat and not into the meat. Omit this step if you have a boneless roast. A boneless leg of lamb has a net around it to hold its shape while cooking.

Rub the herb paste into the roast thoroughly on all sides, but use more on the top, fat side of the roast.

Place the sliced yellow onion on the bottom of the roasting pan, then insert the roasting rack. Place the lamb, fat side up onto the rack. Pour two cups of red wine and one cup of water into the pan. During the cooking process, most of the liquid will evaporate, and it will prevent any drippings from burning. The steam created by the wine and water also helps keep the roast juicy. What remains in the pan will help make a fabulous gravy.

Place a thermometer probe into the thickest part of the meat, but be careful not to leave the probe touching the bone if you are roasting a bone-in roast. In my case, I put the probe lengthwise into the roast, rather than from the top down.

Pop the roast in the pre-heated 450 degree oven for twenty minutes, then back down the heat to 325 degrees. Generally, you will roast the leg of lamb about thirty minutes per pound, but ultimately, the thermometer is your guide as to when the roast is ready. At 125 degrees, the meat will be a perfect medium rare.

About an hour before the roast comes out of the oven, put the diced tomatoes into the bottom of the roasting pan. This will add a flavorful dimension to the gravy, which will be made at the last minute.

Allow the roast to sit covered for twenty minutes before carving.

While the lamb is roasting, pour one cup of red wine and two cups of beef stock into a saucepan over medium high heat. Bring to a simmer and reduce the liquid by two-thirds, so you have a cup of liquid remaining. This will take thirty minutes or so.

While the roast is resting, skim off any fat from the roasting pan and then place all of the drippings, along with diced tomatoes and sliced onions, into the saucepan. Add the bottle of Mint Sauce, or the mint leaves and malt vinegar. Blend well with an immersion blender.

If you think the gravy needs a little thickening (I didn't in this case), you can make a slurry of flour and water, and then whisk this into the gravy while it's simmering. Bring it to a boil and simmer for one minute before serving.

If you are refraining from flour, the gravy can also be thickened with the yolk of an egg. But temper the yolk first by placing 2-3 teaspoons of the hot gravy in with the egg yolk in a small mixing bowl while whisking the mixture briskly. This will keep the yolk from turning into scrambled eggs when you add it to the saucepan. After the egg yolk has been tempered, whisk it into the gravy. Continue whisking while the gravy returns to the simmer before serving.

Pre-heat the oven to 400 degrees.

Slice the turnips and onions into strips that are roughly the same size. The main thing, however, is to ensure even thickness of the turnip slices, about a quarter-inch.

In a mixing bowl, toss the root vegetables in olive oil, lemon pepper and the black pepper.

Lay out the turnips and onion in a single layer on a cookie sheet or sheet pan.

Cook for 15 minutes, then flip all the veggies over, and cook another 15-25 minutes until the veggies are taking on a golden brown color. Salt them only after they come out of the oven.


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Old Fashioned Candy Counter

Jar Display | classic candies, m&m's, non perils, twizzlers, chocolate kisses, jelly beans, gumballs

vanilla, chocolate and strawberry icecream, rainbow sprinkles, oreo crumbs, wet walnuts, chocolate chips, reese’s pieces, m&m’s, cherries, chocolate syrup, whipped cream

For a truly unforgettable coffee experience with a skilled Barista complete with: professional espresso machine & grinder, award winning espresso & coffee blends, traditionally crafted espresso, cappuccino & lattes, a variety of hot and cold coffee drinks, espresso martini & other decadent coffee/alcohol pairings


Watch the video: Delicious Lamb Sirloin by 3 Michelin Star Chef Arnaud Lallement (December 2021).