Roasted Boneless Rack of Lamb
- 3 racks lamb boned and excess fat removed
- 3 cup French lentils
- 12 cloves garlic
- 3 cup fresh chanterelles
- 3 Tbsp shallots chopped
- 2 Tbsp olive oil
- 1 oz. Madera
- 1 Tbsp tarragon chopped
- 1 Tbsp chives chopped
- 2 Tbsp parsley chopped
- 1 cup chicken stock
- 1 Tbsp butter
- 3 Chinese eggplant each
- 5 large Roma tomatoes
- 1 small butternut squash peeled and seeded
- 3 large zucchini squash
- 1/2 cup olive oil +/-
- 2 Tbsp fresh thyme chopped
- 2 Tbsp shallots
- 3 oz. red wine
- 6 oz. veal stock
- 1 tsp butter
- 2 Tbsp black olives chopped (niçoise or kalamata)
- 1 tsp fresh rosemary finely chopped
- Marinate lamb overnight in rosemary, garlic, and olive oil. The lentils and the tian can be done ahead of time to avoid the last-minute crush as you pull the meal together.
- Cook the lentils in a generous amount of salted water just as you would pasta. Bring to a boil, then turn down to a gentle simmer until tender but not soft and mushy. Drain in a colander and set aside to cool on a large cookie sheet.
- Put one tablespoon of olive oil in a small egg pan along with the 12 cloves of garlic. Slowly cook garlic on medium to low heat until it gets caramelized and soft inside (about 15–20 minutes). Drain from oil and set aside.
- Clean chanterelles thoroughly with a pastry brush and trim off any dry portions. Slice the mushrooms and place them in a preheated sauté pan on high along with 3 tablespoons of olive oil. Cook the chanterelles, shaking the pan frequently until they are tender and all the juices they give up have evaporated. Add shallots and combine cooking for about a minute more. Then pour in Madera and add herbs, salt, and pepper to taste. Finish with ½ cup chicken stock. Reduce liquid by half and pour the mixture on a pan to cool.
- Slice eggplant and zucchini in ¼ inch discs. Toss in herbs and olive oil. Season, and arrange on a sheet pan. Cook in a 350° oven just until eggplant loses its “chewiness” and both eggplant and zucchini are lightly browned. Drain off any excess oil and let cool.
- Slice butternut squash in ¼ inch slices. Brush with oil. Season and bake the same way until slightly soft. Then let cool.
- Cut Roma tomatoes in ¼ inch rounds.
- In a tin cup or ramekin, layer the vegetables; first the squash, then zucchini, then tomato, and lastly, eggplant. Repeat until the container is full. Set aside until needed.
Putting it all together:
- Sauté lamb in a small amount of oil, seasoning it well. When you have turned it and browned it on all sides, place it in a 350° oven along with the tians still in the cups.
- Place the lentils, chanterelles, and roasted garlic in a pan with ½ cup of chicken stock and a tablespoon of butter. Bring to a simmer. Check for seasoning and keep warm.
- When tians are heated through, set aside to keep warm.
- When the lamb is cooked to the desired doneness, remove it from the pan and rest for 10 minutes.
- In the meantime, to make the pan jus, add the chopped shallots to the pan and cook until they become translucent but not brown. Add red wine and let reduce by half, then add veal stock. Reduce by half again. Then add butter, chopped olives, and chopped rosemary. Set aside.
- Slice the lamb on the bias and arrange by leaning it against the tian. Fill in the back of the plate with lentil ragout and sauce the lamb.