ezRecipe-Zee: Cooking Recipe: How to make Rack Of Lamb With Vegetable Ragout And Mustard Spatzle

Rack Of Lamb With Vegetable Ragout And Mustard Spatzle

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Date Added:	February 29, 2008
Calories:
Serves:	0
Prep. Time:	0:00
Category:	Lamb, Main Dish

Ingredients:

2                   trimmed racks of lamb
2     tablespoons   olive oil
2     tablespoons   chopped mixed herbs
                    = (e.g. rosemary, thyme, etc.)
4     cups          assorted seasonal vegetables - (to 5)
                    = (e.g. beets, carrots, corn, mushrooms,
                    squash, peas)
4     tablespoons   butter
1     cup           vegetable stock
                    Salt
                    Freshly-ground black pepper
                    === MUSTARD SPATZLE ===
1     cup           all-purpose flour
2     tablespoons   whole wheat flour
1/2   teaspoon      salt
1/4   teaspoon      freshly-ground black pepper
1 1/2 teaspoons     stone-ground mustard
1 1/2 teaspoons     Dijon mustard
1                   egg
1/4   cup           milk - (to 1/2)
                    Herb Oil
                    === MUSTARD AND THYME REDUCTION ===
1                   onion
1                   celery stalk
1                   carrot
1                   green pepper
1     tablespoon    olive oil
1     tablespoon    butter
2     cups          Gallo of Sonoma County Merlot
4     quarts        lamb stock
2     tablespoons   mustard seed
1     bunch         thyme

Directions: one line for each direction. When saved the lines will be numbered.

Rub the lamb with 3 tablespoons of olive oil, sprinkle with 1 tablespoon herbs, and marinate overnight. Heat a large ovenproof pan over medium-heat, add 2 tablespoons of olive oil, and sear the lamb on all sides.
Transfer to a 450-degree oven and roast for 8 to 12 minutes, depending on the size of the racks and the desired degree of doneness. Remove the racks when they are a little underdone and allow them to rest for 4 to 5 minutes. They will continue to cook and the meat will have a chance to soften up.
For the vegetable ragout, peel and slice the vegetables as appropriate. Combine 2 tablespoons of butter, vegetable stock, remaining herbs and a little salt and pepper in a pot and stew the vegetables for 2 or 3 minutes over medium heat until they are just cooked through.
Just before serving, saut� the cooked Mustard Spatzle briefly in 2 tablespoons of butter to create a very desirable crispy effect.
Assembly: Put a mound of vegetable ragout on each plate. Slice the rack into chops and place 3 or 4 around the vegetables (if desired the meat can be cut off the bone and sliced). Drizzle the reduction sauce around the edges. Sprinkle a small amount of Herb Oil over the reduction sauce and strew Spatzle onto each plate as well.
Mustard Spatzle: In a mixing bowl, combine everything but the milk. Add enough milk to make a somewhat stiff batter. Cover the dough, refrigerate, and let rest for 1 to 2 hours. To cook, drop 1/2 teaspoon of batter from a spoon or pastry bag into simmering, lightly salted water, or put the batter through a colander or a special sliding cutter designed for making Spatzle. Cook for about 1 minute or until done. Strain and set aside.
Mustard and Thyme Reduction: In a medium saut� pan, sweat the onion, celery, carrot, and pepper in the olive oil and butter until they are just beginning to brown. Deglaze with red wine and reduce down to a glaze. Add the lamb stock and the mustard seed and slowly reduce to about 1 quart. Strain and continue to reduce to 1 cup. Steep the thyme in the reduction for 40 seconds or so and strain. Serve warm.
This recipe yields ?? servings.
Serve with Gallo of Sonoma County Merlot

Notes:
Recipe created for Athenos by chef Charlie Trotter

Rating: ()

Added On: February 29, 2008

* Athenos' recipe archive at http://www.athenos.com