Summerfield Farms Rack Of Lamb With Mint Infused Pickled Vegetables Celery Root Puree And Hoisin Brandy Sauce Recipes

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MINT CRUSTED RACK OF LAMB

I love how the sweet, herbaceous crust works with the subtly gamey meat. Lamb is obviously a popular Easter menu option and this mint-crusted rack of lamb is perfect for the occasion.

Provided by Chef John

Categories     Meat and Poultry Recipes     Lamb

Time 50m

Yield 4

Number Of Ingredients 17



Mint Crusted Rack of Lamb image

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Line a baking sheet with foil.
  • Cook mint leaves in a pot of boiling water for about 10 seconds.
  • Transfer mint leaves to a bowl of ice water; soak for 30 seconds, drain and squeeze dry.
  • Combine blanched mint with garlic, olive oil, bread crumbs, salt, black pepper, and cayenne pepper in a food processor or blender. Blend for 20 to 30 seconds until fine and crumbly.
  • Transfer mint mixture to a large bowl; stir in Parmigiano-Reggiano cheese, set aside.
  • Combine 1/4 cup Dijon mustard and 2 teaspoons honey in a small bowl, set aside.
  • Combine extra-virgin olive oil, rice vinegar, 2 teaspoons honey, 1 teaspoon Dijon mustard, salt, and black pepper in a jar with a lid. Shake vinaigrette vigorously until combined, about 30 seconds. Set vinaigrette aside.
  • Slice 1/2 to 1-inch slits between each bone of the lamb racks to assure the meat roasts evenly.
  • Season each rack with salt and black pepper on all sides.
  • Heat vegetable oil in skillet over high heat. Brown each lamb rack for 2 to 3 minutes on each side.
  • Transfer lamb racks to the foil-lined baking sheet.
  • Brush each rack with mustard and honey mixture. Sprinkle mint mixture over the top and sides of each rack.
  • Bake in the preheated oven until browned on top and medium rare in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 125 to 130 degrees F (52 to 54 degrees C). Remove from oven and allow lamb to rest for 10 minutes before serving, drizzled with honey mustard vinaigrette.

Nutrition Facts : Calories 681.1 calories, Carbohydrate 20.2 g, Cholesterol 121.9 mg, Fat 52.9 g, Fiber 0.7 g, Protein 29 g, SaturatedFat 18.4 g, Sodium 625.1 mg, Sugar 7 g

1 cup fresh mint leaves
2 cloves garlic, sliced
2 tablespoons olive oil
½ cup plain bread crumbs
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 ½ tablespoons finely grated Parmigiano-Reggiano cheese
¼ cup Dijon mustard
2 teaspoons honey
2 tablespoons extra virgin olive oil
2 teaspoons rice vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1 pinch salt and freshly ground black pepper to taste
2 (1 1/4 pound) racks of lamb, trimmed
1 teaspoon vegetable oil
salt and pepper to taste

MINT SAUCE FOR LAMB

This mint sauce recipe has been in our family for nearly 80 years. Our backyard mint patch provided the main ingredient. We won't eat lamb without this sauce. -Ruth Bogdanski, Grants Pass, Oregon

Provided by Taste of Home

Time 10m

Yield 6 servings.

Number Of Ingredients 6



Mint Sauce for Lamb image

Steps:

  • Place mint leaves in a small bowl. Stir in water, vinegar, sugar, salt and pepper until sugar is dissolved. Cover and let steep for 20 minutes, then serve immediately with lamb.

Nutrition Facts : Calories 19 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 100mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

1/4 cup loosely packed mint leaves, finely chopped
1/4 cup boiling water
2 tablespoons cider vinegar
2 tablespoons sugar
1/4 teaspoon salt
1/8 teaspoon pepper

PICKLED ROOT VEGETABLE SALAD

Provided by Kelsey Nixon

Categories     side-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 16



Pickled Root Vegetable Salad image

Steps:

  • Combine the golden beets, parsnips and sweet potatoes in a heatproof mixing bowl, and combine the red beets and onions in another heatproof mixing bowl to prevent any bleeding from the red beets.
  • Combine the vinegar, sugar, salt, mustard seeds, celery seed, peppercorns, garlic and 1 cup water in a saucepan. Bring the mixture to a boil over medium-high heat to dissolve the sugar and salt.
  • Pour some of the hot pickling liquid over the red beets and onions just until they are submerged, and then pour the remaining liquid over the golden beets, parsnips and potatoes. Let the vegetables sit in the pickling liquid until just tender, about 1 hour.
  • Drain the vegetables and plate the red beets and onions. Top with the other vegetables just before serving, and garnish with the goat cheese, parsley and pistachios and drizzle with olive oil.

2 medium golden beets, peeled and sliced 1/8-inch thick
1 medium parsnip, peeled and sliced 1/8-inch thick
1 medium sweet potato, peeled and sliced 1/8-inch thick
2 medium red beets, peeled and sliced 1/8-inch thick
1/2 teaspoon whole black peppercorns
2 cloves garlic, smashed
1 small red onion, thinly sliced
3 cups apple cider vinegar
3/4 cup sugar
1/4 cup kosher salt
1 teaspoon mustard seeds
1/2 teaspoon celery seed
4 ounces goat cheese, crumbled
1/4 cup fresh flat-leaf parsley leaves, chopped
1/4 cup pistachios, roughly chopped
Extra-virgin olive oil, for drizzling

BRANDY PEPPERCORN SAUCE

Provided by Food Network

Time 20m

Number Of Ingredients 7



Brandy Peppercorn Sauce image

Steps:

  • 1.In a small sauce pan mix the Demi sauce mix and water. 2.Bring mixture to a boil over medium heat, and then immediately reduce heat to low. Simmer for 2-3 minutes. Hold for later use. 3.In another sauce pan melt the butter over medium heat; add red onion and black pepper. Cook for 1-2 minutes or until onions begin to soften. 4.Remove the pan from the heat, add the brandy, Demi mixture, and cream. Carefully place the pan back on the heat. CAUTION: MIXTURE MAY FLAME UP. 5.Bring mixture to a boil, immediately reduce heat to low and simmer for 8-10 minutes or until sauce has slightly thickened. 6.Hold warm until ready to use.

1 bag Demi Sauce Mix (Knorr or Wagners Brand)
1 cup Water
3 oz Butter
¼ cup Red Onion (finely minced)
1 TBS Fresh Cracked Black Pepper
½ cup Brandy
2 cups Heavy Cream

ROAST RACK OF LAMB WITH MINT SAUCE

The lamb that we buy today hardly requires a typical English mint sauce (the puckery flavor was originally designed to cut through the stronger taste of mutton), but the combination is by now a traditional and still-welcome one. Buttered carrots and a watercress salad would complement the lamb nicely. Uncork a full-bodied Cabernet Sauvignon or red Bordeaux.

Categories     Lamb     Mustard     Roast     New Year's Eve     Mint     Rack of Lamb     Winter     Bon Appétit

Yield Serves 6

Number Of Ingredients 12



Roast Rack of Lamb with Mint Sauce image

Steps:

  • To make lamb:
  • Preheat oven to 450°F. Sprinkle lamb with salt and pepper. Spread 1 tablespoon mustard on each side of each lamb rack. Mix breadcrumbs and mint in medium bowl. Press breadcrumb mixture onto lamb, coating completely.
  • Arrange lamb, meat side up, on large baking sheet with rim. Roast lamb 10 minutes. Reduce oven temperature to 350°F. Roast until thermometer inserted into lamb registers 130°F. for medium-rare, about 20 minutes longer.
  • Transfer lamb to work surface. Tent with foil; let stand 5 minutes. Cut lamb racks between bones into chops. Arrange chops on plates. Garnish with mint sprigs; pass Mint Sauce separately.
  • To make sauce:
  • Combine 1 cup mint, broth, shallots, vinegar and sugar in heavy small non-aluminum saucepan. Stir over medium heat until sugar dissolves. Simmer 2 minutes. Remove from heat. Cover and let stand 2 hours.
  • Strain sauce into large glass measuring cup. Place cornstarch in same saucepan. Gradually whisk in sauce. Bring to simmer over medium heat, stirring constantly. Stir until sauce thickens slightly and turns translucent, about 2 minutes. Remove from heat. Cool to room temperature. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Stir in remaining 2 tablespoon mint. Season to taste with salt and pepper. Makes about 1 cup.

3 8-chop racks of lamb, trimmed
6 tablespoons Dijon mustard
3 cups fresh white breadcrumbs
6 tablespoons chopped fresh mint
Fresh mint sprigs
Mint Sauce
1 cup plus 2 tablespoons chopped fresh mint
1/2 cup canned beef broth
1/3 cup minced shallots
6 tablespoons red wine vinegar
1/4 cup sugar
2 teaspoons cornstarch

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