Rack Of Lamb With Herb Crust

LAMB RACKS 2 racks of lamb, - Frenched Herbed Breadcrumbs 8 oz beef paint* 12 ozs Turks Head Lamb Sauce 4 oz each of Pommery and Dijon mustards PREPARATION 1. Season lamb with salt and pepper and sear on all sides. Then rub with Dijon and Pommery mustards and roll in breadcrumbs 2. Place in 400 degree oven and cook until done as desired 3. Rest lamb at room temperature before serving LAMB DEMI-GLACE

(4 cups) INGREDIENTS 5 lbs lamb bones and trimmings/fat caps 2 cups celery—diced 2 cups white onion—diced 2 cups carrot—diced 1 sprig of curly parsley with the stem 1 bay leaf 1 tbsp black peppercorns ½ cup tomato paste 2 cups red cooking wine 10 liters of cold water DIRECTIONS 1. Preheat the oven to 400 degrees. 2. In a heavy roasting pan, roast the bones for about 20 minutes with some vegetable oil drizzled over them. 3. Next add the vegetables and tomato paste. Cook until the vegetables become brown and roasted nicely, around 30 minutes. 4. Remove the pan from the oven and transfer the ingredients to a heavy large soup pot. 5. Deglaze the pan with the red wine to scrape up all the leftover brown bits from the pan. 6. Add the bits to the pot. Add the cold water and peppercorns, bay leaf and parsley, then simmer on low heat for 5 hours, skimming all the foam and impurities from the top periodically. 8. Strain the stock and reduce it by ²/³ 9. Reserve.

CAICOS BEER LAMB SAUCE INGREDIENTS 1½ tbsp pureed garlic 1½ cups white onions—finely julienned 2 bottles of Turks Head lager or any other type 1 liter of lamb demi-glace 1 tbsp rosemary—finely chopped salt and pepper to taste 2 oz cold butter DIRECTIONS 1. In a small pot, caramelize onions and garlic until golden and sweet, add beer and reduce by ½. 2. Then add the lamb demi-glace and reduce by ½. 3. Add in the freshly chopped rosemary then salt and pepper to taste. 4. Whisk in the cold butter.

HERBED BREADCRUMBS INGREDIENTS 1 loaf of fresh bread—cubed and crust removed 4 cloves of fresh garlic—finely chopped ½ bunch of curly parsley—finely chopped ¼ cup rosemary—finely chopped ¼ cup fresh thyme—finely chopped 4 tbsp olive oil DIRECTIONS 1. Place all ingredients in a food processor and pulse until finely chopped. 2. Finish by adding the olive oil and mixing it by hand to ensure even distribution without making the breadcrumbs pasty (putting in the blender will make it become pasty) * See complete Rack of Lamb Recipes for Sweet Potato Mash and Beet Paint at www.CocoBistro.tc/cookbook

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By: Chef Stuart Gray of Coco Bistro, Turks and Caicos