Roasted Rack of Lamb Basted with Bermuda Honey Sun-dried Tomato Brioche Crust
- 1 (1-pound) frenched lamb rack
- Freshly ground black pepper
- Olive oil
- 1 tablespoon Bermuda honey
- 1/4 cup brioche crumbs
- 2 tablespoons finely chopped sun-dried tomatoes
- 1/4 cup red wine
- 1 cup beef or lamb stock
- Hopping John Rissoto:
- 8 cups beef stock
- 1 medium onion, finely chopped
- 6 tablespoons butter, plus more, as needed
- 1/4 cup diced Portuguese chourico (garlic-paprika sausage)
- 2 cups arborio rice
- 1/2 cup tomato juice
- Salt and freshly ground pepper
- Grated Parmesan
Preheat oven to 375 degrees F.
Season the lamb rack with salt and pepper. Sear in olive oil on all sides in a hot pan. Brush and baste the lamb with the honey. In a small bowl, combine the brioche crumbs and the sun-dried tomatoes. Gently press the brioche crumb mixture on the lamb, to coat.
Deglaze the pan with red wine and reduce until almost dry. Add the lamb or beef stock and reduce by 25 percent. Season, to taste, and strain to finish the lamb jus. For the Hoppin John: Have the stock lightly simmering on the stove. Saute the onion in butter in a deep heavy pot over medium high heat. Saute until the onion is translucent. Add the chourico and continue to saute.
Add the rice all at once and stir well to coat it thoroughly with the onion and butter mixture. Add the tomato juice and stirring all the while let it evaporate. Begin adding the stock, a ladle at a time, stirring gently all along. Add additional stock when the previous ladle has been absorbed. Keep adding stock until all the rice is cooked but still al dente, approximately 16 minutes. Season with salt and pepper. Remove pot from the heat, add more butter and the Parmesan stirring well until both are absorbed.
Recipe courtesy Fairmont Southampton Princess Hotel, Southampton, Bermuda
Recipe courtesy of Mario Batali