Show 01.09 Watch Community Cooking daily at 9:30 A.M., 10:00 A.M., 3:30 P.M. and 6:30 P.M. only on CitiCABLE 3
Rack of Lamb, Sautéed Asparagus & Bananas Foster Guest Chef Garrett Hamilton
RACK of LAMB
(all measures are approximate or to taste) 1.5 cups Finely Chopped Parsley 1 cup Finely chopped garlic 1 tsp salt 1/2 tsp pepper 3/4 cup olive oil 2 racks of lamb (approx. 8 pieces per rack)
Preheat oven to 375. Combine finely chopped parsley with finely chopped garlic. Add 1 tsp salt and 1/2 tsp pepper. Stir in enough olive oil, about 3/4 cup, to get mixture to a saturated consistency. Line roasting pan with tin foil. Place racks, inner curve side down, in rack. Cover top sides of racks with parsley and garlic mixture. Place in preheated oven and cook for 40 min (inside temp reaches approx. 140 degrees). Let lamb racks stand about 10 minutes. Slice racks into individual pieces between bones and set on serving plate. Pour sauce (se recipe below) over racks and serve.
For Sauce: (all measures are approximate or to taste) 1 shallot 2 T. olive oil 1/2 cup roasted garlic cloves whole * 1/2 tsp salt 1/4 tsp pepper 1/4 cup Madeira wine 1.5 cup water 1 T beef base pinch of rosemary 1 T cornstarch 1 T water
Chop shallot and sauté in olive oil in sauce pan. Add garlic, salt and pepper and stir. Garlic will break down. Add Madeira wine and stir. Add water and beef base and stir. Add pinch of rosemary. Bring to a boil and simmer uncovered 30 min. Mix cornstarch and water in small bowl. Return sauce to a full boil then add cornstarch mixture to thicken. Stir until completely dissolved.
* Take whole peeled garlic cloves and place in small roaster or other small oven proof container. Add olive oil until cloves are just covered. Add in a little salt and pepper. Cover tightly with tin foil and roast in 300 degree oven for 1 hour.
(All measures are approximate or to taste) 1 bunch of Asparagus 3 Tbsp Olive Oil 1 Tbsp chopped Shallot 1 Tbsp finely chopped Garlic ½ cup Chicken Stock
Cut about an inch or more off the bottom of asparagus spears. Cover bottom of a large sauté pan with olive oil and place over medium high heat until oil is hot. Add shallot and garlic to pan and sauté but do not let burn. Place asparagus in pan and sauté for approximately 1 minute. Pour in chicken stock and continue to sauté for 1 minute or until just tender to the touch. Remove asparagus from pan and serve immediately.
(total preparation time 5 minutes) (all measures are approximate or to taste) 2 T unsalted butter pinch of nutmeg 1/4 t cinnamon 1 to 2 T brown sugar 1 Banana, not too ripe (cut in half and then sliced lengthwise) Splash of Dark Rum Splash of Banana Liqueur Scoop of Vanilla Ice Cream
Melt butter in a small sauté pan over medium heat. Add spices and sugar and mix thoroughly. Add bananas and toss to coat. Remove pan from flame and add rum and banana liqueur. Very carefully ignite contents of pan with a long match or lighter and toss to coat until flame burns off. Slide onto serving plate and add scoop of vanilla ice cream.