By Timothy Prefontaine, Executive Chef, Fort Worth Club, Fort Worth, Texas, a member of ACF National chapter Serves 4 Braised Lamb Neck: 1 lb Lamb Neck Salt & freshly ground pepper, to taste 1 T Olive Oil 2 C Mirepoix – diced 4 White Anchovies 2 Shallots – minced 2 Garlic Cloves – chopped 1 T Sugar 1 t Cornstarch 2 T Tomato Paste 1/4 C White Wine 3 C Lamb Stock 8 Whole Peppercorns 3 Bay Leaves 6 Fresh Thyme Sprigs 1 Fresh Rosemary Sprig Lamb: 1 C kalamata Olives – pureed 3 T Olive Oil – plus 1/4 C Olive Oil 1 T Garlic – chopped 2 Lamb Loins – trimmed of silver skin 1 C Bread Crumbs – fresh 2 T Sun-dried Peppers – minced 1/2 t Fresh Rosemary Leaves – chopped 1/2 t Fresh Thyme Leaves – chopped 2 t Parsley – chopped 2 T kalamata Olives – minced Salt & freshly ground pepper, to taste Vegetables: 2 T Olive Oil 1/2 C Cremini Mushrooms – sliced if large 1/2 C Salsify – peeled, sliced, blanched & shocked 1/2 C Peas – fresh, blanched & shocked 1 T Shallot – minced 1/4 C Roasted Red-bell Petter – julienned 1/4 C Red Onion – julienned 3 T Chicken Stock Salt & Freshly Ground Pepper, to taste 2 T Unsalted Butter To make braised lamb neck: Season neck with salt and pepper. Heat oil in heavy saucepan; brown meat. Remove from the pan; set aside. Add mirepoix to pan; cook until lightly caramelized. Add anchovies, shallots, garlic, sugar, cornstarch and tomato paste; sauté for 1 more minute. Add wine; cook for 2 more minutes. Add lamb neck and enough stock so lamb is half submerged. Add peppercorns, bay leaves, thyme and rosemary. Cover pan; simmer gently on low heat until meat is tender and stock has reduced. Remove neck meat; cool it slightly. Pull into medium-size pieces. Strain braising liquid; add about ¾ of it to meat; set aside. Reserve remaining liquid for plating. To make lamb: Whisk together pureed olives, 3 tablespoons of oil and garlic. Coat loins; wrap in plastic. Refrigerate for 4 to 6 hours. Remove from plastic, brush off any excess marinade; sear loins on all sides in hot pan. Transfer to rack set over sheet pan. Preheat oven to 350°F. Mix together bread crumbs, sun-dried peppers, rosemary, thyme, parsley, minced olives and remaining ¼ cup oil. Season mixture with salt and pepper; use it to coat top of seared loins. Bake until lamb reaches desired doneness, about 9 minutes. Let rest about 5 minutes; slice. To make vegetables: Heat oil in sauté pan over medium-high heat. Add mushrooms; sauté for 2 minutes. Add salsify; cook for 1 minute. Add peas, shallot, roasted pepper and onion; sauté for an additional minute. Add stock; season with salt and pepper. When stock is almost reduced, finish with butter. To finish and serve: Spoon vegetables onto 4 warm plates. Arrange lamb on top of vegetables; spoon a little braised lamb neck next to lamb. Place spoon of shallot marmalade on each plate; top with piece of potato sponge. Drizzle some reserved braising liquid around each plate. Potato Sponge: Serves 4 1 lb Warm, Riced Potatoes – cooked 1 oz Cornstarch 1 oz All-purpose flour 1 oz Whole Eggs 8 oz Unsalted Butter – melted (plus more for brushing on the Sponge Potato) 1 t Fresh Rosemary – chopped 1 t Fresh Thyme Leaves – chopped 1 T Parsley – chopped Salt & Freshly Ground Pepper, to taste 2 C warm whipped seasoned potatoes – (sautéed bruniose of carrot, celery, red onion and rutabaga folded in) In stainless-steel bowl, mix together warm potatoes, cornstarch and flour. Slowly whisk in eggs; whisk in melted butter. Stir in rosemary, thyme and parsley; season with salt and pepper; strain mixture through china cap. Preheat oven to 325°F. Line half sheet pan with a Silpat. Pour potato mixture onto Silpat; spread until it about ¼ -inch thick. Bake for 11 minutes. Cool potatoes slightly on pan; transfer to cutting board; cut sheet into three equal pieces. Lay one piece down; brush with melted butter; spread with half warm whipped potato mixture. Top with another piece of baked potato sheet, brush with more butter; spread rest of whipped potato mixture on top. Cover with last piece of baked potatoes; brush lightly with butter. Cover loosely with piece of plastic wrap; weigh down by gently placing 3 half sheet pans on top. Refrigerate for about 2 hours. Cut potato sponge into desired shapes. To serve, place portions on double-panned half sheet pan; reheat in 325°F oven for about 10 minutes. Shallot Marmalade: Serves 4 2 t Olive Oil 8 oz Shallots – thinly sliced 1 T Sugar 2 T Red Wine 2 T Red-wine Vinegar 2 T Lamb Stock or Brown Veal Stock 1/2 t Thyme – chopped Salt & Freshly Ground Pepper, to taste 2 T Unsalted Butter Heat olive oil over medium-low heat. Add shallots; cook until well caramelized. Add sugar; cook an additional 2 minutes. Add wine and vinegar; cook until reduced; add stock and thyme; reduce again. Season with salt and pepper; whisk in butter. Keep warm until serving.
Olive Brined Lamb Loin With Sun Dried Red Pepper
Olive Brined Lamb Loin With Sun Dried Red Pepper taste great. From dinner recipes, budget menus and healthy diet selections, you’ll easily find any recipe you need.
Ingredients:
Directions:
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By Timothy Prefontaine, Executive Chef, Fort Worth Club, Fort Worth, Texas, a member of ACF National chapter Serves 4 Braised Lamb Neck: 1 lb Lamb Neck Salt & freshly ground pepper, to taste 1 T Olive Oil 2 C Mirepoix – diced 4 White Anchovies 2 Shallots – minced 2 Garlic Cloves – chopped 1 T Sugar 1 t Cornstarch 2 T Tomato Paste 1/4 C White Wine 3 C Lamb Stock 8 Whole Peppercorns 3 Bay Leaves 6 Fresh Thyme Sprigs 1 Fresh Rosemary Sprig Lamb: 1 C kalamata Olives – pureed 3 T Olive Oil – plus 1/4 C Olive Oil 1 T Garlic – chopped 2 Lamb Loins – trimmed of silver skin 1 C Bread Crumbs – fresh 2 T Sun-dried Peppers – minced 1/2 t Fresh Rosemary Leaves – chopped 1/2 t Fresh Thyme Leaves – chopped 2 t Parsley – chopped 2 T kalamata Olives – minced Salt & freshly ground pepper, to taste Vegetables: 2 T Olive Oil 1/2 C Cremini Mushrooms – sliced if large 1/2 C Salsify – peeled, sliced, blanched & shocked 1/2 C Peas – fresh, blanched & shocked 1 T Shallot – minced 1/4 C Roasted Red-bell Petter – julienned 1/4 C Red Onion – julienned 3 T Chicken Stock Salt & Freshly Ground Pepper, to taste 2 T Unsalted Butter To make braised lamb neck: Season neck with salt and pepper. Heat oil in heavy saucepan; brown meat. Remove from the pan; set aside. Add mirepoix to pan; cook until lightly caramelized. Add anchovies, shallots, garlic, sugar, cornstarch and tomato paste; sauté for 1 more minute. Add wine; cook for 2 more minutes. Add lamb neck and enough stock so lamb is half submerged. Add peppercorns, bay leaves, thyme and rosemary. Cover pan; simmer gently on low heat until meat is tender and stock has reduced. Remove neck meat; cool it slightly. Pull into medium-size pieces. Strain braising liquid; add about ¾ of it to meat; set aside. Reserve remaining liquid for plating. To make lamb: Whisk together pureed olives, 3 tablespoons of oil and garlic. Coat loins; wrap in plastic. Refrigerate for 4 to 6 hours. Remove from plastic, brush off any excess marinade; sear loins on all sides in hot pan. Transfer to rack set over sheet pan. Preheat oven to 350°F. Mix together bread crumbs, sun-dried peppers, rosemary, thyme, parsley, minced olives and remaining ¼ cup oil. Season mixture with salt and pepper; use it to coat top of seared loins. Bake until lamb reaches desired doneness, about 9 minutes. Let rest about 5 minutes; slice. To make vegetables: Heat oil in sauté pan over medium-high heat. Add mushrooms; sauté for 2 minutes. Add salsify; cook for 1 minute. Add peas, shallot, roasted pepper and onion; sauté for an additional minute. Add stock; season with salt and pepper. When stock is almost reduced, finish with butter. To finish and serve: Spoon vegetables onto 4 warm plates. Arrange lamb on top of vegetables; spoon a little braised lamb neck next to lamb. Place spoon of shallot marmalade on each plate; top with piece of potato sponge. Drizzle some reserved braising liquid around each plate. Potato Sponge: Serves 4 1 lb Warm, Riced Potatoes – cooked 1 oz Cornstarch 1 oz All-purpose flour 1 oz Whole Eggs 8 oz Unsalted Butter – melted (plus more for brushing on the Sponge Potato) 1 t Fresh Rosemary – chopped 1 t Fresh Thyme Leaves – chopped 1 T Parsley – chopped Salt & Freshly Ground Pepper, to taste 2 C warm whipped seasoned potatoes – (sautéed bruniose of carrot, celery, red onion and rutabaga folded in) In stainless-steel bowl, mix together warm potatoes, cornstarch and flour. Slowly whisk in eggs; whisk in melted butter. Stir in rosemary, thyme and parsley; season with salt and pepper; strain mixture through china cap. Preheat oven to 325°F. Line half sheet pan with a Silpat. Pour potato mixture onto Silpat; spread until it about ¼ -inch thick. Bake for 11 minutes. Cool potatoes slightly on pan; transfer to cutting board; cut sheet into three equal pieces. Lay one piece down; brush with melted butter; spread with half warm whipped potato mixture. Top with another piece of baked potato sheet, brush with more butter; spread rest of whipped potato mixture on top. Cover with last piece of baked potatoes; brush lightly with butter. Cover loosely with piece of plastic wrap; weigh down by gently placing 3 half sheet pans on top. Refrigerate for about 2 hours. Cut potato sponge into desired shapes. To serve, place portions on double-panned half sheet pan; reheat in 325°F oven for about 10 minutes. Shallot Marmalade: Serves 4 2 t Olive Oil 8 oz Shallots – thinly sliced 1 T Sugar 2 T Red Wine 2 T Red-wine Vinegar 2 T Lamb Stock or Brown Veal Stock 1/2 t Thyme – chopped Salt & Freshly Ground Pepper, to taste 2 T Unsalted Butter Heat olive oil over medium-low heat. Add shallots; cook until well caramelized. Add sugar; cook an additional 2 minutes. Add wine and vinegar; cook until reduced; add stock and thyme; reduce again. Season with salt and pepper; whisk in butter. Keep warm until serving.
