Porcini Crusted American Lamb Chop Salad
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Recipe Provided By
Executive Chef Aaron Masanotti, CECServings
8
Ingredients
- 2 American Lamb racks
- Kosher salt and freshly ground black pepper, to taste
- Wildflower honey, as needed
Crust:
- 2 cups dried porcini mushrooms
- 2 cups toasted Panko bread crumbs
- 1/2 pound fried sage and basil
Seasonal Pickled Vegetables:
- 2 watermelon radishes
- 1/2 pound sunchokes
- 2 medium golden beets
- 2 cups pickling liquid
Confit Wild Mushrooms:
- 1/2 pound seasonal wild mushrooms
- Fresh thyme, to taste
- Kosher salt and freshly ground black pepper, to taste
- Garlic, to taste
- Extra virgin olive oil, as needed
Rosemary-Mint Balsamic Reduction:
- 1/4 pound rosemary
- 1/4 pound mint
- 1 quart white balsamic vinegar
- 1 cup wildflower honey
- 1 pound baby arugula
- 1 pound baby kale
Directions
For the Porcini Crust: In a food processor, combine mushrooms, bread crumbs, sage and basil.
Prep and clean lamb racks. Season racks with salt and pepper; sear in a hot cast iron pan on all sides until crusty. Remove from pan; brush with honey, then coat with Porcini Crust. Bake at 375°F to finish cooking to desired temperature. Remove from oven; let rest for 15 minutes. Slice double chops for each plate.
For the Seasoned Pickled Vegetables: Clean and peel radishes, sunchokes and beets. Thinly slice in a mandolin; submerge in warmed pickling liquid. Let cool; reserve until plating.
For the Confit Wild Mushrooms: Clean and prep mushrooms. Using a sous vide technique, season mushrooms with thyme, salt, pepper, garlic and oil. Cook at 185°F for 30 minutes. Once cooked, cool in an ice bath; reserve until plating.
For Rosemary-Mint Balsamic Reduction: In a small saucepan, combine rosemary, mint, vinegar and honey; reduce over medium-low heat until syrupy, about 30 to 45 minutes. Once mix coats the back of a spoon, remove from heat and let cool to room temperature.
To serve: In a large bowl, toss arugula, kale and Seasoned Pickled Vegetables in a small amount of Rosemary-Mint Balsamic Reduction, oil, salt and pepper. Plate and serve with lamb chops and drizzle of Rosemary-Mint Balsamic Reduction.
