Oven Roasted Rack of Lamb with Fava Beans, Portobello Mushrooms, and Leek Hash with Mint-Cherry Compote
Chef: Mike Shakelford
Serves: 6 people
3 Tbs Vegetable Oil
2 Shallots, thinly sliced
2 Cups Fresh Cherries, pitted and cut in half
1/4 Cup California Red Ver Jus (substitute pomegranate juice if ver jus is unavailable)
1/2 tsp Fresh Mint Leaves, chopped Sea Salt Cracked Black Pepper, to taste
1 Cup Chicken Broth or Water
1 Small Shallot, sliced
1 Garlic Clove, crushed
1 Thyme Sprig
1 Rosemary Sprig
2 Portobello Mushrooms
1/2 tsp Sea Salt
1/4 tsp Fresh Cracked Black Pepper
1 Leek, trimmed, julienned and rinsed thoroughly in cold water
1 Tbs Unsalted Butter
1 lb Fava Beans, peeled and blanched (can be substituted with English Peas)
3 Racks of Lamb, 8 bones each
Frenched Aged Balsamic (can be substituted with Balsamic Reduction)
In a large nonstick frying pan, heat the Vegetable Oil.
Sauté the Shallots until translucent.
Add the Cherries and continue to sauté until the Cherries become tender.
Add Ver Jus and Fresh Mint Leaves and reduce to a jam like consistency.
Season with Salt and Pepper and set aside.
Portobello and Leek Hash
Preheat an oven to 400°F.
Place the sliced Shallot into a 1” deep oven tray with the crushed Garlic, Thyme, and Rosemary Sprigs.
Scrape the dark brown gills off of the underside of the Portobello Mushrooms and place them in the oven tray as well.
Cover with aluminum foil and braise in the oven for 45 minutes, then chill in the refrigerator.
Cut the Leeks into 2-inch lengths, then slice in half lengthwise. Start from one end and slice into 1/4” half moon shapes.
Soak in cold water to remove any dirt or sand.
When the Portobello Mushrooms are cool, slice thinly, from top to bottom, then slice to a fine julienne.
Remove the Leeks from the water and sauté in a large frying pan with the Butter and the Portobello Mushrooms until the Leeks are tender.
Set the Hash aside.
Season the Lamb on both sides with Salt and Pepper.
Heat Oil in an oven-proof nonstick frying pan on high heat until shimmering.
Sauté the Lamb until dark golden brown on both sides.
Place in a 400°F oven for about ten minutes or until medium rare (115-120°F internal temperature).
Remove from the oven and allow to rest for 5 minutes before slicing.
Slice the racks between the bones and serve 4 bones per person.
To plate the dish, place a bed of the Portobello and Leek Hash in the center of each plate.
Sprinkle some Fava Beans around.
Fan the Lamb Rack Chops in a crown shape on top, place a spoonful of the Cherry Compote on top of the Lamb and drizzle a small circle of the aged Balsamic around the crown of Lamb.