Text 11748, 94 rader
Skriven 2014-04-03 11:23:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: pessimism 439
=====================
 -> No, but I'd take it over potatoes.
 RH> Depends on what's piled on the potatoes.  

I can't think of what. Not even caviar. Maybe rack
of lamb, or short ribs.

 RH> I scored leg of lamb today for the same
 RH> price per pound they were charging for those bone-in chuck steaks.

It all depends on the relative quality of course..

 RH> Lamb chops, the loin ones, were $13/pound today.  It's a good thing I
 RH> have a  freezer full of meat.

And that's not the terriblest price I've seen, either.

Herb crusted rack of lamb with Yukon scallion potatoes
categories: airline, main
Serves: 6

h - For the lamb
1 c blended olive oil
1 shallot, peeled and chopped
1 clove garlic, peeled and chopped
1 Tb minced fresh rosemary leaves
1 Tb minced fresh thyme leaves
1 Tb coarsely ground black pepper
3 baby racks of lamb, bones cleaned and frenched
1 c fresh Italian-seasoned bread crumbs
1 ts dried basil
1 ts dried thyme
1 ts dried oregano
1 ts dried rosemary
Coarse salt and freshly ground pepper to taste
1 c grainy mustard
2 Tb peanut oil
6 sprigs fresh rosemary
h - For the Yukon scallion potatoes
1 bn scallions, washed and trimmed
1/4 c water, as needed to purée
2 lb Yukon gold potatoes, peeled and quartered
1/2 c sour cream
1/4 c hot heavy cream
Coarse salt and freshly ground pepper to taste

Combine the blended oil, shallot, garlic, rosemary,
thyme, and pepper in a shallow glass baking dish.
Add the lamb and turn to coat all sides. Cover with
plastic wrap and refrigerate, turning occasionally,
for 8 hr or overnight. Preheat oven to 450F. Combine
the breadcrumbs with the dried basil, thyme, oregano,
and rosemary. Stir in the salt and pepper to taste
and set aside. Remove the lamb from the marinade
and pat it dry. Using a pastry brush, generously
coat the lamb with the grainy mustard. Roll the
mustard-coated lamb in the breadcrumb mixture. Heat
the peanut oil in a large saute pan over medium-high
heat. Add the racks and sear each side for 2 min or
until nicely browned. Transfer the racks to a
roasting pan. Place in the preheated oven and roast
20 min or until the racks are well browned and an
instant-read thermometer inserted into the thickest
part reads 145F for rare or 155F for medium. Remove
from the oven and allow to rest 3 min before carving.
Blanch the scallions 15 sec in boiling, salted water.
Take care not to over-blanch or the scallions will
begin to lose color. Drain well and refresh under
cold running water. Drain well and pat dry. Place
the scallions and water in a blender and process to
a smooth puree. Set aside. Place the potatoes in
cold salted water to cover in a medium saucepan over
high heat. Bring to a boil. Lower the heat and simmer
15 min or until the potatoes are very tender. Drain
well and push through a potato ricer or food mill
into a mixing bowl. Add the scallion purée and sour
cream to the potatoes and, using a wooden spoon,
beat to blend well. Slowly add half the cream and
season to taste with salt and pepper. Beat to blend
well. If the mixture seems too stiff, add cream
until you have reached the consistency of smooth
mashed potatoes. Serve immediately or place in the
top half of a double boiler over very hot water
until ready to serve.

Place a scoop of potatoes in the center of each of
six plates. Cut each rack into 8 chops and place
4 chops on the potatoes on each plate. Garnish with
a sprig of rosemary.

Chef James Canora, Continental Airlines

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