By Lorianne S. Riley
Rack of Lamb, Roasted Beets and Carrots with Pureed Celery Root and Potatoes
1 Rack of Lamb ‘Frenched Cut’ 1/4 TSP Black Truffle Salt
2 bunches of Small Beets Pepper to Taste
3 Large Carrots Julienned 1 C White Wine
3 Medium Russet Potatoes 2 TBSP Unsalted Butter
2 Celery Roots 1/8 C Equal Parts of Marjoram, Sage, Savor and
Olive Oil Thyme Rack of Lamb
Wash and pat dry the rack of lamb. Set aside.
Mix in equal parts Marjoram, Sage, Savor and Thyme to equal about 1/8 C. Add 1/4 TSP Black Truffle Salt and Pepper to Taste. Mix well.
Brush Olive Oil over rack of Lamb and then dry rub herb mixture on top. Sear lamb in a very hot frying pan until the meat is a caramelized brown.
Cover exposed bones with foil and bake for roughly 20 minutes at 350º. Let stand on separate plate for 10 minute before serving. Meat should be a nice pink color.
De glaze pan (Lamb was cooked in) by placing on burner at medium-high heat with 1 C of white wine. Let boil, making sure to scrape all of the bits stuck to pan loose. Let mixture reduce in half. Turn burner to low and add 2 TBSP of the Unsalted Butter, string constantly until butter is melted and mixture has a thick glossy appearance. Set aside.
Roasted Beets and Carrots
Wash Beets and cut off the greens. Wrap packets of 2 Beets per packet with Olive Oil in foil and bake at 400º for about an hour or until you can pierce the Beets with a fork. Let cool and then peel off skin. Skin should peel off easily. Cut into halves or fourths, whatever is closest to a good bite sized piece and place back in pan with Julienned Carrots. Drizzle with Olive Oil, salt and Pepper to taste. Bake at 350º
Stir occasionally until Carrots and Beets are caramelized. About 20 minutes.
Pureed Celery Root and Potatoes
Peel and cut both the Celery Root and Potatoes. When peeling the Celery Root cut the loose roots off the bottom only exposing the bulbous part of the root and cut off the green stock. Peel the sides with a knife until only the whitish bulb is exposed (nothing brown and fuzzy.) Cut Potatoes and Celery Root in 1/4 ‘s (equal parts) and place in boiling salted water. Boil until Potatoes and Celery Root can easily be pierced with fork. Remove from water and place in a food processor. Add salt and pepper to taste. While Pureeing in food processor drizzle Olive Oil into mixture equalling about 3 TBSP. Puree until it reaches a smooth creamy texture.
Cut your Rack of Lamb into equal portions. Place on plate. Place a large dollop of the Pureed Celery Root and Potatoes on Plate. Place an ample amount of the Roasted Beets and Carrot on the plate. Drizzle the Lamb, Pureed Celery Root and Potatoes with sauce. Serve. To make the dish more interesting you can add Pine Nuts, Pecans and Edible Flowers for color. Enjoy! (Serves 4)Herb Salad
1 Baguette of French Bread
1 Log of Goat Cheese
1/4 C Almond Meal
Small Basket of Grape Tomatoes
1/4 C 1 TBSP Olive Oil
1TBSP Unsalted Butter
2 TBSP Dijon Mustard
1 TBSP 1 TSP Herbes De Provence
1/2 TSP Lavender Flowers
Pinch of Salt
Cracked Pepper to Taste
1/4 C White Wine Vinegar
1/4 C Water
1 Pre-Packed Herb Mixed Greens
Cut cucumbers into thin round slices and mix with pre-packed Herb Mixed Greens and Grape Tomatoes. Store in fridge until ready to serve.
In a salad dressing shaker or mixer add 1/4 C Olive Oil, 1/4 C White Wine Vinegar, 1/4 C Water, 2 TBSP of Dijon Mustard, 1 TSP of Herbes De Provence, salt and pepper to taste. Shake until it emulsifies and thickens slightly. Store in fridge until ready to serve.
Cut Baguette into 1/4 inch slices. Brush Olive Oil on both sides of slices. Salt and Pepper to taste. Broil at 250º Flip to brown both sides. Set aside.
Cut Goat Cheese Log into 1/2 inch round slices. Set aside. Mix together Almond Meal, 1 TBSP of Herbes De Provence, 1/2 TSP of Lavender Flowers, pinch of
Salt and Ground Pepper to
Thoroughly coat each slice of Cheese with mixture and fry at medium-high heat in a non-stick pan lightly oiled with 1TBSP of Unsalted Butter and 1 TBSP of Olive Oil until Golden Brown. Place on top of toasted Baguette slice.
Place salad mixture on your plate of choice. Drizzle Dijon Vinegarette over salad and place cheese baguette on top.