Lamb Trio

serves 2

Lamb With Calamari and Couscous
1 tsp garlic
2 tbsp olive oil
1 lb ground lamb
Dash chili flakes
1 cup couscous, cooked
1 tbsp squid ink
1/2 cup calamari
1 cup buttermilk
1 cup flour
2 sprigs parsley

In a sauté pan, sauté garlic in 1 tablespoon of olive oil. Add lamb and chili flakes and cook until done. Drain off excess fat. In another sauté pan, add 1 tablespoon of olive oil and heat couscous. Fold in squid ink and reserve on side.

Dredge the calamari in buttermilk, drain, then dredge in flour. Shake off excess then fry in deep fryer.

Ring mold couscous on bottom left of plate, top with ground lamb, then garnish with calamari on top. Garnish with sprig of parsley.

Grilled Lamb T-Bones with Honey Vinaigrette Sauce
2 lamb T-bones
Olive oil as needed
Salt and pepper to taste
Honey vinaigrette sauce
1/4 cup white wine vinegar
3 tbsp lemon juice
1 tbsp Dijon mustard
1/2 cup local honey
1 to 2 cups olive oil (not extra- virgin)
Salt and pepper to taste

For the sauce, add vinegar, lemon juice, mustard, and honey in a kitchen blender. Turn mix on low. With mixer on low-medium speed, slowly add oil and season with salt and pepper. Taste sauce at 1 cup of oil and, if it needs more oil, begin slowly adding until sauce is emulsified. Reserve on side.

Coat the lamb T-bones with olive oil, salt, and pepper. Grill or pan sear on both sides until desired doneness is reached. Brush with honey sauce and remove from grill or pan. Place T-bones upside down in center of plate. Drizzle sauce around and on top of lamb to garnish.

Seared Bone-in Lamb Loin and Celery Root Puree
2 pieces double bone-in lamb chops 1/4 cup herb mix (roughly chopped rosemary, thyme, and parsley)
Salt and pepper to taste

Celery Toot Puree
1 cup celery root, peeled and large dice
3 cups half-and-half
Juice of 1/2 lime
Pinch sugar
Salt to taste

Garnish
1 apple, julienned
1 tsp sliced chives

For puree, cook celery root in half-and-half until tender. Strain liquid and add root to blender. With mixer on medium, slowly add enough cooking liquid to puree smooth. If all is used and it’s still too chunky, add fresh half-and-half until smooth. Add juice, sugar, and salt. Season to taste.

Coat the lamb pieces with oil, herb mix, salt, and pepper. Pan sear on both sides until desired doneness is reached. On right side of plate, smear 1 tablespoon puree on bottom of plate. Make small slices on bottom of lamb chop so it can stand up on plate. Garnish with apples and sliced chives.

FROM: Executive Decisions: As seen on TV!
Created by Chef Burke during Top Chef Masters episodes, these recipes were reinterpreted by each of his executive chefs for Chef Burke’s restaurants and served exclusively for one week after the episode on which each was featured aired.

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