Monday, May 17, 2010

Lamb for Spring

An excellent time was had by all. A Spring-themed cooking class with lamb artichokes and cauliflower. Our couple hadn't even eaten artichokes before (can you imagine what they were missing out on) much less prepare them. But that's what we did. A simple rack of lamb was enhanced by a garlic rub with Dijon mustard and fresh rosemary. Medium size artichokes were trimmed to within an inch of their lives. The only way the French will eat them. And then braised in olive oil, salt and pepper. My three favorite ingredients by the way. A strip of Meyer lemon was thrown in just because there are so many of them on the trees right now. A super savory side dish of Cauliflower Bread Pudding was added as a great lagniappe. Who could ask for anything more. The pan from the lamb was deglazed, of course, with white wine and a teaspoon of grainy mustard was added. Voila.... pan sauce! Another great French inspired meal you can make everyday or save for a special occasion and look fabulous.


Chef Tim Ross said...

2 tbsp. Dijon mustard
1 tsp. fresh rosemary leaves, finely chopped
2 tbsp. lemon juice
4 tbsp. olive oil
2 racks 7 ribs each
Salt and pepper

Preheat oven to 500 degrees. In a small bowl, combine mustard, herbs, lemon juice and oil. On the fat side of the racks, make shallow crisscross marks. Fold a strip of foil over the rib ends. Brush mustard mixture over the tops and sides of racks. Place racks rib ends down in a roasting pan, season with salt and pepper. Place pan in center of oven and roast until meat is well seared, about 10 min. The fat will sizzle. Reduce heat to 400 degrees and roast until temp is 125 for rare, about 20 min more. Remove racks from oven and cover loosely with foil and let stand for 15 min. Carve into rib portions.

Chef Tim Ross said...

1 head cauliflower, cut into small florets
1/2 cup celery, finely diced
1 shallot, finely diced
2 garlic cloves, minced
1-1/2 tbsp. oil
Salt and black pepper to taste
1 cup milk
1 cup heavy cream
2 whole eggs
2 egg yolks
1 oz. Gruyère
5 slices day old bread, crusts removed and diced
Tabasco sauce to taste
Lemon juice
Nonstick cooking spray

Blanch the cauliflower florets in small batches in salted boiling water. Shock in an ice bath and drain well. In a sauté pan cook the celery, shallot and garlic in the oil until soft and translucent. Season with salt and pepper. Preheat oven to 300 degrees. Combine the milk and the cream in a large bowl. Whisk in the egg and egg yolks. Grate the cheese into the bowl. Add the cauliflower and the celery mixture. Fold in the cubed bread and let sit for 20 min. in the refrigerator. Mix well and season with the tabasco, lemon juice nutmeg and salt and pepper. Spray a pyrex pan with the cooking spray and line with parchment. Spread the pudding evenly into the pan and cover with foil, bake until just set in the center, about 30 min. Remove foil, bake 10 more min to lightly brown top.