Name: Summerfield Farms Rack of Lamb with Mint Infused Pickled Vegetables, Celery Root Puree, and Hoisin Brandy Sauce
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT1H10M0.000S
Total time: P0Y0M0DT2H10M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 1 rack of lamb, cleaned and trimmed; 1 cup rice wine vinegar; 1/4 cup finely chopped fresh mint leaves; 3/4 cup sugar; 1 cup assorted vegetables, such as carrots and cauliflower; 1 pound peeled and diced celery root; 2 tablespoons butter; Salt and freshly ground black pepper; 1 tablespoon chopped shallot; 1 teaspoon chopped garlic; 3 tablespoons butter; 1/4 cup brandy; 1/8 cup hoisin sauce; 1/4 cup veal stock

Directions

To make the lamb: Preheat the oven to 400 degrees F.
Season the lamb on both sides with salt and pepper. Heat a large Dutch oven over high heat, add the lamb, and sear on all sides until golden brown. Transfer the pan to the oven and roast for about 12 minutes for medium-rare. Allow to rest before carving into individual chops.
To make the vinegar: In a small saucepan, combine the vinegar, mint, and sugar and bring to a boil. Remove from heat and allow to cool to room temperature. Pour the vinegar mixture over the vegetables in a small bowl.
To make the celery root puree: In a small saucepan, cover the celery root with water and boil until tender. Strain the celery root, transfer to a food processor with the butter, salt and freshly ground black pepper, and puree until smooth. Keep warm.
To make the sauce: In a medium skillet, saute the shallots and garlic in 1 tablespoon butter until soft. Add the brandy and cook until reduced by about half. Add the hoisin and veal stock and bring to a boil. Lower the heat and simmer until reduced to a thick sauce. Add the remaining 2 tablespoons butter and whisk to combine. Season with salt and pepper, to taste.
To serve: Place a portion of the celery root puree in the middle of 4 plates. Strain the pickled vegetables and scatter around the puree. Arrange 2 lamb chops per plate on top of the puree and drizzle with the sauce.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Mark Newsome, Joshua Wilton House Inn

Summerfield Farms Rack of Lamb with Mint Infused Pickled Vegetables, Celery Root Puree, and Hoisin Brandy Sauce

Ingredients

Lamb:

Pickled Vegetables:

Celery Root Puree:

Sauce:

Directions

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