I saw these beautiful baby lamb racks the other day at whole foods and couldn't pass them up.  I remember cooking baby lamb racks years ago the traditional way of roasting in the oven and for some reason they came out tough.  They weren't over cooked, maybe they were undercooked.   I know sometimes when you undercook lamb it has a tendency to be a little tough.  I've had baby lamb chops since then at one notable place in Paris

L' Atlelier

by Joel Robuchon and it was one of the most tender pieces of lamb I have ever had.  They cooked their baby lamb on la plancha, I sous vide mine and then finished it in a pan.  I also paired this lamb with sweet potato "brioche".  " Brioche" because it was made using the technique of

isi siphon

and "baking" in the microwave.   This was a lunch dish I made for a few guest we had in town.  Three guys that all scarfed their plates down and also had seconds.   The dish came out extremely tasty with hints of modern techniques in the recipe.

2 baby lamb racks trimmed and cleaned

3 tbsp of harrisa paste

4 tbsp of butter soft

3 garlic cloves minced

2 tbsp of olive oil

Puffed wild rice

1/4 cup of wild rice

2 cups of grapeseed oil for frying

Salt

Sweet potato brioche

3 eggs

120 grams of roasted sweet potato ( no skin )

50 g milk

60 g ap flour

50 g of butter

30 g of sugar

3 g of salt

2 g of ground cumin

.5 gr of cinnamon

paper cups ( microwave safe )

2 charge cartridges

Butternut Squash Yogurt

1 small butternut squash

1 cup of goat yogurt

1 tbsp of ground cumin

salt and pepper

Hummus

1 can of garbanzo beans

3 cloves of garlic

3 tbsp of tahini

1/3 cup of water

1 cup of olive oil

1 lemon juiced

salt and pepper

For the lamb

In a bowl mix harrisa paste, butter, and garlic.  Rub all over the lamb and place in the cryovac bag.  Seal the bag according to your machines instructions.  Then place in a water bath set at 137 degrees.  Cook for about an hour.  Then take out and let it rest to room temperature

For Puffed wild rice.

Place grapeseed oil in a pot for frying.  Bring to 350 degrees.  Then take 1/4 cup of wild rice and place in the fryer.  Place a lid on for 3 seconds just encase there is any that have moisture.  Take the lid off, the wild rice should have puffed up and should be lightly brown. Strain off the wild rice and season with salt.  Set aside until ready to use.

For the hummus

Place garbanzo beans, garlic, and tahini in a food processor.  Puree for 15 seconds, then while the processor is still running start add the water and olive oil.  Alternating a little of water and then a little of the olive oil.  Once the garbanzos start to pureed really smooth you can add all the water and then the rest of the olive oil.  Finish with lemon juice, salt, and pepper.  Set aside until ready to use.

For Butternut squash

Meanwhile take your butternut squash and boil in salted water.  Cook for 10 or until the they are cooked through.  Strain out and puree until smooth (1 1/2 cup) .  Combine the butternut squash with the goat yogurt and ground cumin. Season with salt and pepper and set aside.

For Sweet Potato Brioche

Place all the ingredients into a vita mix or blender and blend until smooth.  Pour into a

isi siphon

and charge with the first charge.  Shake very well ( 1 min) then add the second charge. Shake again very well to make sure the air gets all the way through the batter.  Then spray small paper cups with non stick oil and make three wholes around the bottom 1/3 of the cup and one whole in the bottom.  Then take your siphon and shake it well, fill the paper cup about 40 percent of the way up with the brioche batter.  Place the cup in the microwave for 40 seconds then take the cup and flip upside down to continue letting the brioche cook.  Continue with more cups as you need them.

To finish the dish take the lamb out of and season with salt on both sides.  Then in a large saute pan on medium high heat add oil and the lamb rack.  Sear the lamb for 3 minutes and then turn over and cook for another minute and a half.  Then turn off the heat and take the lamb out of the pan to rest.  Meanwhile add yogurt and hummus to the plate, top hummus with puffed wild rice.  Slice the lamb rack and finish with the sweet potato brioche.

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