Flora And Fauna - Smoked Rack Of Lamb With Gentle Salad
From alisdhair 14 years ago
- 90 minutes to make
- Serves 2
I’ve written this to be performed on a BBQ grille. If you have a smoker and know how to use it would be all the better. This is a $$$ dish use it wisely.
Ingredients
- 1 rack of lamb trimmed and bones cleaned (about 1 ½ lbs.) shopping list
- alderwood or fruitwood chips shopping list
- water + sweet red wine shopping list
- ---CURE--- Do this 2-3 days prior shopping list
- 8 cloves of garlic shopping list
- Half a cup of olive oil shopping list
- 1/3 an oz. of fresh rosemary shopping list
- 1/3 an oz. of fresh oregano shopping list
- 1 cup of oil cured kalamata olives shopping list
- 2 tbls. of ground coriander shopping list
- 2 tbls. of sumac (if you don’t know what this is, skip it) shopping list
- 2 tbls. of raw sugar shopping list
- The juice of two lemons shopping list
- ---SALAD--- shopping list
- 2 giant portabella mushrooms shopping list
- fresh zucchini blossoms shopping list
- Fresh hibiscus flowers shopping list
- 3 oz. of lambs lettuce shopping list
- 3 oz. of escarole shopping list
- Fresh mild goat cheese shopping list
- toasted pistachios shopping list
- ---VINAIGRETTO--- shopping list
- 1 cup of super-excellent olive shopping list
- Half a cup of fresh tangerine juice shopping list
- 3 tbls. of sweet quince jelly (glykokythoni) shopping list
- 1 tsp. of fine Dijon mustard shopping list
- 2 cloves of garlic shopping list
- 1 egg yoke shopping list
- salt, a pinch of cayenne shopping list
How to make it
- Put the olive oil, and garlic into a food processor chop almost to a puree and then put in the olives. Continue until smooth. Put this into a bowl and mix in the remaining ingredients. The herbs should be finely chopped. Use this to besmear the lamb entirely and let it set covered tightly in the refrigerator for 2-3 days.
- Set up your grill for smoking - That is a low intensity even heat. Soak the chips in warm water to which was added a little sweet red wine for about 6 hours before.
- Place the lamb in a cooler region, add the chips and cover. Here directions can not be specific as every one’s set up will differ. Just check it. When I do this my way it takes about an hour and I love rare meat if that gives you any ideas.
- While the lamb is working at some point lightly oil and bake the mushrooms Let them cool.
- VINAIGRETTE: This can be made in a blender. Put the tangerine juice, garlic and egg in first, then at high speed slowly drizzle in the oil until a medium-loose emulsification is formed. Season with the quince jelly, mustard, salt and red pepper.
- COMPOSE THE SALAD: Right before all is good, toss the greens and the flowers in the vinaigrette. Set the mushroom in the centre of the plate and form the salad so that it starts in the middle of the mushroom and also branches out four times almost to the edge of the plate. Some of the mushroom must be showing.
- Sprinkle the pistachios on top in the middle of the salad and set some thinly sliced goat cheese on the top of it all.
- Set 1 lamb chop in each of the spaces between where the salad projects out.
- ***This is a perfect 5th date recipe, for men that is. Since women are apt to only eat salads on the first few dates anyway you’re covered. But the cleverly sized lamb chops will give you the chance to see if the girl is a keeper.
People Who Like This Dish 4
- choclytcandy Dallas, Dallas
- quaziefly ALL POINTS
- elgourmand Apia, WS
- merlin San Francisco, CA
- toml Woodridge, IL
- mjcmcook Beach City, CA
- clbacon Birmingham, AL
- alisdhair Falcarragh, IE
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 6 people-
~HELLO~
"5"FORK!!!!! "KEEPER" Recipe!
Creative elements playing off of each
other to create a ~Memorable~ Experience!
~*~mj~*~
mjcmcook
in Beach City loved it
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Oh my god. Did you think of this yourself? Your an Einstein of the grill.
merlin
in San Francisco loved it
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Reviews & Comments 4
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Your Comments
" It was excellent "
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