Lamb Au Poivre
Source of Recipe
LeMont restaurant. Pittsburgh
List of Ingredients
* 2 cups chicken stock
* 1{ 1/4} cups mixed green, black and pink whole peppercorns
* 1 (12 ounces) baby New Zealand rack of lamb
* 2 (4 ounces each) lamb porterhouse steaks
* 2 (4 ounces each) lamb tenderloins
* Extra-virgin olive oil, for coating meat and searing
* Kosher salt or table salt
* 2 to 3 pinches of fresh parsley, more for garnish
* { 1/2} cup ruby port wine
* 1 sprig fresh rosemary
* 2 tablespoons whole butter
* 2 tablespoons cornstarch dissolved in 3 tablespoons cold water
* Potato Croquettes (recipe follows) * 2 cups chicken stock
* 1{ 1/4} cups mixed green, black and pink whole peppercorns
* 1 (12 ounces) baby New Zealand rack of lamb
* 2 (4 ounces each) lamb porterhouse steaks
* 2 (4 ounces each) lamb tenderloins
* Extra-virgin olive oil, for coating meat and searing
* Kosher salt or table salt
* 2 to 3 pinches of fresh parsley, more for garnish
* { 1/2} cup ruby port wine
* 1 sprig fresh rosemary
* 2 tablespoons whole butter
* 2 tablespoons cornstarch dissolved in 3 tablespoons cold water
* Potato Croquettes (recipe follows)Recipe
Assemble all ingredients for the lamb and potatoes.
Heat the oven to 375 degrees.
Put the chicken stock in a saucepan and lightly simmer for about 45 minutes, until reduced to 1/2 cup. Meanwhile, crush the peppercorns on a hard surface, using the back of a small frying pan, and put them in a container large enough to hold the lamb pieces so they can be coated.
Coat all of the meat with olive oil and sprinkle each side with salt. Drop 2 to 3 pinches of parsley over them all.
Heat a large saute pan over medium-high heat and add about 2 tablespoons olive oil. When the oil reaches the smoking stage, add the lamb and sear for about 4 minutes, quickly browning all sides until golden brown. Remove the meat from the pan and set aside to cool.
Deglaze the hot pan by pouring in the ruby port and, using a wooden spoon, scraping the bits of meat, juices and drippings. Be cautious, because the pan will flame.
Reduce the heat to low, and simmer the mixture until reduced by half. Add the reduced stock, rosemary and a pinch of salt and reduce again by half. Turn off the heat and set the pan aside.
Once the lamb is cool, recoat each piece in extra-virgin olive oil and roll in the crushed peppercorn mixture to taste. Place the meat in a large roasting pan, making sure the pieces do not touch. Place in the heated oven until cooked to the desired doneness. Medium-rare should take about 15 minutes. Rare lamb will measure 110 degrees on a meat thermometer; for well-done, the temperature should be 165 degrees. Take the tenderloins out 4 minutes earlier than the two other meats, because that will cook faster.
While the lamb is roasting, prepare the sauce by bringing it back to a simmer over low heat. Fold in the butter. Using a wire whisk, add the dissolved cornstarch a bit at a time, stirring constantly with the whisk, until the sauce is creamy. Turn off the heat and cover the pan. When ready to serve the sauce, strain through a fine sieve and pour it into a warmed gravy boat.
Lamb cools quickly, so assemble the plate immediately once the meat is cooked. Cut the baby New Zealand rack into quarters and place 2 pieces on the right side of 2 dinner plates. The rack should be standing upright with the bones "hooking" in the air
Diagonally slice the tenderloins into 6 medallions, and fan them around the 2 rack pieces on each plate. Place a porterhouse chop standing upright on the left side of each plate.
Place a potato croquette at the bottom, and add your favorite vegetable. Finish by drizzling about 1/4 cup of sauce over the lamb, and sprinkle the plate with a pinch of fresh parsley. Serve the rest of the sauce on the side.
Makes 2 servings.
Potato Croquettes
* 4 large russet potatoes, peeled and coarsely chopped
* Salt, to taste
* 1/4 cup chopped fresh parsley, divided
* 2 cups fine dry bread crumbs
* White pepper, to taste
* 1/4 cup all-purpose flour
* 1 large egg, whipped with a dash of water
* 1/4 cup heavy cream or half-and-half
* 6 to 8 cups vegetable oil or shortening, for deep-frying
* Grape stems, for garnish
* Fresh sage leaves, for garnish
Heat the oven to 350 degrees.
Boil the chopped potatoes in salted water to cover, until tender, for about 7 minutes. Drain, then run cold water over the potatoes in a colander until they are room temperature.
Combine half the parsley with all of the bread crumbs, season with salt and white pepper and place the mixture in a shallow dish or pie pan. Season the flour with salt and white pepper, and place in a separate shallow dish or pie pan. Whip the egg and water and place in another shallow dish or pan.
Mash the potatoes, using a masher or ricer. Fold the cream into the mashed potatoes until smooth. Add the remaining parsley, and season with salt and white pepper to taste. Form the potato mixture into the shape of a pear -- about 3 inches tall and 2 1/2 inches wide -- and set aside.
On a counter, line up the containers with the ingredients in this order: the flour mixture, the egg wash, then the seasoned bread crumbs. Gently place the croquette into the flour and roll to coat. Transfer to the egg wash and roll again to coat. Then, place the croquette in the bread crumbs, being careful to wipe off any excess egg. Repeat the process once or twice. Handle the croquettes carefully -- they are fragile.
Meanwhile, heat deep oil in a deep-fryer or pot to 375 degrees. Submerge the croquettes in the oil. Fry until golden brown, for about 30 seconds. Remove and place on a greased cookie sheet. Repeat for all the croquettes. After cooling, they can be refrigerated until ready to serve.
At serving time, heat the oven to 350 degrees. Place the cookie tray in the oven and bake until heated through, for about 6 to 8 minutes. An instant-read thermometer should read 170 degrees internal temperature.
Garnish the top of each croquette with a grape stem and a fresh sage leaf.
Makes 2 servings.
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