Herb Crusted Rack of Lamb

Serves 2


 Rosemary Thyme Salt

3 tablespoons Maldon sea salt

Leaves from 2 sprigs fresh rosemary, minced

Leaves from 4 sprigs fresh thyme, minced

2 tablespoons freshly ground black pepper


Herb Crusted Lamb

1 rack of lamb

Rosemary thyme salt

4 sprigs rosemary

8 sprigs thyme

4 tbsp butter

1 cup flat leaf parsley, roughly chopped

1/4 cup fresh oregano, roughly chopped

1/4 cup fresh savory, roughly chopped

1/4 cup fresh mint, roughly chopped

2 cups panko bread crumbs

2 tablespoon oil

1/4 cup dijon mustard


Burnt Eggplant Puree

3 Chinese eggplants, 2 ends cut and sliced 1/2 in lengthwise, 1 1/2in dice

1 tbsp vegetable oil

1 sweet onion, sliced

Salt to taste


Lamb Madeira Sauce

2 tbsp canola oil

1 3/4 cups thinly sliced shallot

1 cup carrots, peeled and diced

1/2 cup celery, chopped

3 garlic cloves, smashed

1 cup red wine, Cabernet Sauvignon

1 cup dry Madeira

4 cups homemade beef stock

2 cups homemade chicken stock

1 bouquet garni (4 inch piece of leek, 4 thyme sprigs, 2 fresh bay leaves, 6 peppercorns)

1 teaspoon lemon juice

1 teaspoon soy sauce

1/2 teaspoon sherry vinegar

1 tablespoon unsalted butter

Kosher salt to taste


Mint Oil

3 cups mint packed

About 3/4 cup canola oil


Fava Beans

1 1/2 cups vegetable stock

2 cups fresh peeled fava beans

Kosher salt to taste

1 tbsp mint, minced

1  tbsp unsalted butter



3 tablespoons unsalted butter

10 to 15 morel mushroom, cleaned and cut into 1/4in rings (if small do not cut)

2 sprigs thyme

1/2 cup vegetable stock, as needed



Pea Tendrils


To make the rosemary thyme salt: Combine the salt, rosemary, thyme and pepper in the bowl of a small food processor and pulse to combine. Set aside until you are ready to cook the lamb.



To make the herb crusted lamb: Place the chopped herbs in the bowl of a food processor with the bread crumbs and season with salt and pepper. Pulse to combine, the mixture will turn a green, set aside. Season the lamb with the pre made salt and place in sous vide bags and sous vide at 128 degrees for about 30 minutes. Remove from the bags and heat a large CookCraft skillet over high heat and add the cooking oil, sear the lamb on all sides very quickly about 10 seconds per side. Remove the lamb from the heat and place on a baking rack with a cooling rack. Use a basting brush to brush on the dijon mustard and coat the lamb with the herb bread crumbs, pressing on the crumbs to ensure they stick to the lamb. Return to the rolling rack lined baking sheet and bake at 350 degrees just long enough to set the crust and not loose the green color about 3 minutes, racks should be cooked to medium rare.


To make the charred eggplant puree: Pre heat grill to 500 degrees. Grill the eggplant slices until completely black and charred, about 20 minutes. In a large pan over medium heat add the oil and the onion season with salt and cook until tender about 4 to 5 minutes. Add the diced eggplant and a pinch of salt and cook until the eggplant and onion have evaporated their moisture. Add the charred eggplant and reduce heat to low mix well to incorporate and add 3/4 cup water cook and stir until liquid is reduced by half. Transfer the mixture to a blender and blend until completely smooth.


To make the lamb-Madeira sauce: Heat the canola oil over high heat until it starts to smoke. Add the shallots, carrots, celery and garlic and cook for 1 minute without stirring. Then continue to cook stirring often until darkly caramelized. Reduce the heat to medium high and add both wines and bring to a boil, then boil until the wines have reduced to almost nothing. Reduce the heat to low and add the stocks and bouquet garni. Bring to a simmer and cook until the sauce reduces and coats the back of a spoon about 2 hours. Strain the sauce through a mesh strainer into a small saucepan (the sauce can be made to here and kept in fridge for a week.) To finish the sauce, heat over medium and add the lemon juice, soy sauce and sherry vinegar. Remove from heat and swirl in butter, serve immediately.

To make the mint oil: Bring a large pot of salted water to a boil. Place the herbs in a strainer and dip them in the water for 15 seconds keeping water at a rolling boil. Remove and place in an ice bath to chill. Drain the herbs and squeeze dry, use scissors to cut into small pieces.


Place half of the herbs in a blender with just enough of the oil to cover, turn on blender to medium to help the herbs to blend add more oil if the herbs are not turning. Turn the speed to high ands continue to blend for 2 minutes. The oil should become slightly warm but not hot as it blends. Add half of the remaining herbs and blend for 2 more minutes, then add the remaining herbs and blend for 2 more minutes. Remove the oil to a container and refrigerate for 1 day to lock in the color.

Strain the oil through a cheesecloth lined mesh sieve do not press on the oil let it filter through slowly about 1 hour. Place oil in a squeeze bottle.


To make the fava beans: Pour the stock in a skillet and bring to a boil over high heat. Add the beans and cook until tender about 5 minutes liquid should evaporate mostly. Remove from heat season with salt. Stir in the butter and mint.


To make the morels: Heat a large skillet over high heat. When the skillet is very hot add the butter, as soon as the butter melts add the morels and the thyme sear the mushrooms without moving them until the liquid they give off has evaporated. Stir in just enough stock to create a glaze.


To plate: Place a small scoop of the burnt eggplant on the plate and smooth into a circle with a spoon. Combine the lava beans and the morels and place enough on each plate to cover the puree making sure that everyone gets morels. Drizzle the sauce over the beans and morels and lightly around, place the lamb on top and lightly drizzle the mint oil. Garnish with the pea tendrils and a pinch of Maldon.

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