| | Published May 9th, 2012
| Chevalier Restaurant's Herb-Crusted Rack of Lamb with Wine Reduction Sauce and Potato Gratin Dauphinois
| |  | | Photo provided
|
Herb-Crusted Rack of Lamb
(Serves 6)
2 racks of lamb, some fat removed and season with salt and pepper
Put 2-3 tablespoons olive oil in a large frying pan. Place racks, fat side down in pan and cook over medium-high heat until slightly browned, approximately 2 minutes. Turn and brown other side for the same amount of time. Remove from pan and place racks in roasting pan and cook at 400 degrees for 25-30 minutes, depending up on desired doneness. Remove from oven, pat crumbs on "fat" side of rack and continue to bake for another 2-3 minutes, or so, until crust is nicely browned.
Slice into individual chops and drizzle white wine reduction sauce (recipe below) over chops.
Herb-Crust
1 cup bread crumbs, made from toasted baguettes broken into fine crumbs
1 tablespoon minced fresh tarragon
1 tablespoon minced fresh thyme
1 tablespoon minced fresh rosemary
1 clove garlic, finely minced
Mix all and pat over fatty side of racks after initial baking.
Wine Reduction Sauce
1 cup white wine (Philippe uses Chardonnay)
2 tablespoons finely chopped shallot
2 teaspoons herbs de Provence
2 teaspoons chopped fresh tarragon
2 cups veal or lamb stock
Place first five ingredients in a saucepan and boil over medium-high heat until reduced by half. Finish by stirring in 2-3 tablespoons unsalted butter and salt and pepper to taste. Drizzle over chops and serve immediately with potato gratin Dauphinois and vegetables of your choice.
Potato Gratin Dauphinois
5-6 Russet or Yukon Gold potatoes, peeled and sliced into 1/8-inch slices
1.5 cups (or so) heavy cream
Salt, pepper and nutmeg to taste
1.5 cups freshly grated Parmesan
Preheat oven to 400 degrees. Butter a 9x13 casserole and place one layer of potato slices on the bottom (one medium to large Russet potato per layer). Drizzle 1/6 of the cream over potatoes and sprinkle with salt, pepper and nutmeg and 1/6 of the Parmesan cheese.
Repeat process six times, ending with Parmesan. Cover tightly with foil and bake for about 45 minutes. Remove foil and continue to bake for an additional 5-10 minutes, or until cheese is beginning to brown.
Cut into 2- to 3-inch squares and serve alongside rack of lamb.
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 | | Photo Susie Iventosch | | | | | | | | | | | Advertisement
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Lamorinda Weekly, Moraga CA