Recipe by Chef Victor Scargle of Julia's Kitchen
*1 saddle of Don Watson Lamb, boned out
Salt to taste
Black and white pepper to taste
Extra virgin olive oil
8 garlic cloves-poached in extra virgin olive oil then sliced
1/2 bunch mint, peppermint if available
leaves removed, retain stems
*1 rack of Don Watson Lamb
1/2 pound whole butter-sliced
2 cups Quinoa
1 yellow onion-diced
3-1/2 cups chicken stock
1 bunch baby carrots-peeled
4 baby artichokes-top removed and quartered
1 quart lamb stock-reduced by half
1 bunch Rosemary
1 cup white wine
4 shallots-peeled and thinly sliced
*Don Watson is a local farmer. Order lamb through your butcher.
For the saddle of lamb tenderize the flap meat by pounding gently with meat tenderizer. Season all parts of the saddle with salt, black pepper and extra virgin olive oil. Place sliced garlic cloves and 1/4 bunch mint leaves inside lamb, use flaps to wrap loin and tie with butchers twine. Place saddle in hot sauté pan with a little grapeseed oil (neutral flavor and very high smoking point). Reduce heat to get even coloring on all sides of saddle and place in oven at 350-degrees for approximately ten minutes. Remove from oven and place back on burner at low heat; baste with whole butter. Set aside and let rest.
Season rack of lamb with salt and black pepper and sauté in grapeseed oil, searing all sides of rack. Finish with whole butter and garlic cloves while basting. Set aside to rest.
For the Quinoa place onions in medium sauce pot with whole butter and sweat on low heat for five minutes. Add Quinoa and chicken stock, and season with salt and white pepper, stirring occasionally. While cooking, tie mint stems and 1/4 bunch of mint leaves in cheesecloth and place in sauce pot. Cook till tender.
For baby artichokes place in hot sauté pan with grapeseed oil and sauté till they start to color. Add whole butter, reduce heat and baste while cooking till tender and carmelized.
For baby carrots repeat process of artichokes.
For Rosemary Jus, place white wine and shallots in sauce pot and reduce by 3/4. Add reduced lamb stock and rosemary. Reduce until coats the back of a spoon. Season with salt and pepper.
Note that the Quinoa and vegetables can be prepared in advance by cooking to the point of al dente; remove from heat and place on sheet tray with parchment paper to cool.
To present reheat all items and adjust seasoning. On the plate, place Quinoa at twelve o'clock, 1/2-inch inside the rim. Slice the saddle of lamb into twelve even slices and place two slices on each plate leaning on the Quinoa. Slice each rack into six chops and place two chops on each plate at four o'clock with bones leaning towards twelve. Place vegetables on the other side of the sliced saddle. Sauce the plate at six o'clock. Garnish with chiffonade of peppermint.
Per Serving (excluding unknown items): 509 Calories; 34g Fat (60.1% calories from fat); 9g Protein; 42g Carbohydrate; 4g Dietary Fiber; 83mg Cholesterol; 1579mg Sodium.
Copyright © 2003, Kate Heyhoe. All rights reserved.
This page created June 2003
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