MARINADE:
4 ea Carrots
2 ea Celery, stalks
3 md Onions
2 bn Thyme
10 ea Bay leaves
1 bn Rosemary
1 bn Parsley
4 ea Garlic, cloves, unpeeled
1 tb Pepper, black, whole
2 c Oil, salad
LAMB:
2 ea Racks of Lamb
2 ea Bones, lamb
8 lg Mushrooms, (six chopped
whole for sauce, and 2 :
tops only, julienned) 2 bn Mint, fresh
1 1/2 c Wine, red
2 qt Demi-glace, lamb OR
2 qt Demi-glace, veal
Bouquet garni ** 4 oz Ham, cooked, julienned
1 lg Pickle, dill, julienned
4 oz Butter
2 md Carrots
1 c Snow peas
1 tb Sugar
Salt (to taste) Pepper (to taste) Watercress (garnish) ** Bouquet garni is a mixture of thyme, rosemary, parsley, and bay leaf, tied up together in a cheesecloth bag that can be put into or removed from soups and such. Marinade: ========= Dice the carrots, celery, and onion. Coarsely chop the thyme, bay leaves, rosemary, parsley, and garlic. Add salad oil and mix all of the ingredients together in a large bowl. Rub the mixture over the rack of lamb and marinate for 48 hours, turning occasionally. Lamb: ===== Remove the lamb from the marinade and drain. Strain the vegetables in the marinade and reserve. In a large roasting pan, brown the lamb bones at 500 F for 15 minutes. Add drained mirepoix (the strained vegetables) from the marinade and brown another five minutes. Strain the contents of the roasting pan to eliminate fat and then transfer the bones and vegetables to a stock pot. Add 6 chopped mushrooms and mint, then deglaze the roasting pan with red wine and add the liquids to the stockpot. Add the demi-glace and bouquet garni and cook for two hours, skimming carefully and adjusting seasoning. Strain this sauce through chinois into a pan. Heat the sauce. Add julienned ham, pickle, and 2 mushroom tops to sauce and adjust seasoning. Salt and pepper racks of lamb and sprinkle with thyme. Put racks of lamb in a roasting pan and roast for 15-18 minutes. Remove rack from roasting pan and let racks rest for five minutes before carving. Blanch carrots and snow peas, then saute in butter and reserve. (Season snow peas with salt, sugar, and black pepper.) Cut racks in half, four ribs per person. Warm sauce and ladle around racks. Garnish with sauteed carrots, snow peas, and watercress. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Christian Iser, Fournou's Ovens, Stanford Court Hotel, : San Francisco, CA Pastry Chef: Jim Dodge
How To make Rack Of Lamb with Herb Sauce's Videos
Herb Crusted Rack of Lamb, Aubergine Purée, Lamb Sauce, Sautéed Morels & Peas - Fine Dining
???????? Ingredients:
HERB CRUST
100g panko breadcrumbs
25g mint leaves
25g parsley leaves
10g grated parmesan cheese
1 teaspoon olive oil
Salt
HERB CRUSTED SOUS VIDE LAMB RACK
French-trimmed rack of lamb
2 sprigs of thyme
2 sprigs of rosemary
2 tablespoons unsalted butter
Salt
Pepper
Dijon mustard
Herb Crust
ROASTED AUBERGINE PURÉE WITH MISO
4 medium aubergines (eggplants)
1 sprig rosemary
1 sprig thyme
2 gloves garlic
2 tablespoons cream
1 tablespoon sour cream
Miso to taste
Xanthan gum
SAUTEÉD PEAS AND MORELS
Green peas
Morel mushrooms
Unsalted butter
Rosemary
Thyme
Salt
MERLOT LAMB SAUCE
Lamb bones and trimmings
1/2 onion, diced
2 cloves garlic, sliced
1 cup (240ml) merlot wine
1 cup (240ml) lamb or beef stock
1 cup (240ml) mushroom stock (from soaking morels)
1 bay leaf
2 sprigs rosemary
2 sprigs thyme
Cornstarch slurry
Unsalted butter
Salt and sugar to taste
NASTURTIUM LEAVES FOR GARNISH
???????? Nguyên liệu:
VỎ RAU THƠM
100g bột chiên xù
25g lá bạc hà
25g là ngò rí
10g bột phô mai
1 muỗng tea dầu ôliu
Muối
SƯỜN CỪU SOUS VIDE VỚI VỎ RAU THƠM
Sườn cừu
2 nhánh xạ hương
2 nhánh hương thảo
2 muỗng table bơ lạt
Muối
Tiêu
Mù tạt Dijon
Vỏ rau thơm
CÀ TÍM XAY NHUYỄN VỚI MISO
4 quả cà tím
1 nhánh hương thảo
1 nhánh xạ hương
2 tép tỏi
2 muỗng table kem whipping
1 muỗng table kem chua
Miso theo khẩu vị
Bột xanthan
ĐẬU HÀ LAN VÀ NẤM BỤNG DÊ XÀO
Đậu Hà Lan
Nấm bụng dê
Bơ lạt
Hương thảo
Xạ hương
Muối
NƯỚC SỐT CỪU VÀ RƯỢU MERLOT
Xương và thịt cừu thừa
1/2 củ hành tây, cắt hạt lựu
2 tép tỏi, cắt nhỏ
240ml rượu merlot
240ml nước dùng cừu hoặc bò
240ml nước ngâm nấm bụng dê
1 lá nguyệt quế
2 nhánh hương thảo
2 nhánh xạ hương
Nước bột bắp
Bơ lạt
Muối và đường theo khẩu vị
LÁ SEN CẠN ĐỂ TRANG TRÍ
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Music by Justin John Stanley
#lamb #aubergine #peas #rackoflamb #lambrack #eggplant #morelmushrooms #plating #finedining #michelin #chef #cooking #lambrecipe #gastronomy #redwine
Gordon Ramsay - Herb Crusted Rack of Lamb. Masterchef
How to Make Rack of Lamb in the Oven | Herb Crusted Lamb with Red Wine Sauce| Eat More Vegans Collab
Learn how to make herb crusted rack of lamb in the oven with red wine sauce! This recipe is inspired by Gordon Ramsay. We are coating our rack of lamb in a panko breading with lots of rosemary and mint then finishing it off with a mint-infused red wine sauce. Impressive, but actually doesn't take that long to prepare!
This video is in collaboration with Al at Eat More Vegans. He smoked a rack of lamb. It looks incredible!! Check out his rack of lamb:
I got this domestic rack of lamb from D'artagnan! We love this company. They are committed to free range and sustainable, humane farming practices. Link to the rack I am using:
They have an Australian rack of lamb as well that is a bit cheaper. Al at Eat More Vegans used this one and it was fantastic he said! Link to the Aussie lamb rack:
Full recipe can be found at
Disclaimer: The above links affiliate links. If you use these links to buy something we may earn a commission (at no extra cost to you).
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Rack of lamb beginner's guide: 3 Michelin stars recipe [Hotel de Ville]
3 Michelin stars Frank Giovannini cooking class at Hotel de Ville, Crissier. Part three. In this video you will see step by step recipe and will learn how to cook a 3 Michelin star lamb.
Frank Giovannini, is a 3 Michelin stars chef, who cooks in very interesting and sophisticated way. Every plate is a lot of work.
La liste best restaurant in 2015, 'Hotel de Ville, was always in the world's best restaurant ratings. The Restaurant de l’Hôtel de Ville, in Crissier, near Lausanne, in Switzerland, was voted number 1 restaurant in the world. Now it's on the 3rd place.
In Hotel de Ville, Prissier, a 3 Michelin stars restaurant you will enjoy Michelin star cooking class.
Book your class here:
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Rack of Lamb with an Awesome Garlic Herb Marinade!
You'll love this lamb rack covered in a simple Mediterranean garlic and herb marinade and cooked for a quick 15 to 20 minutes in a high-heated oven. FULL RECIPE ????
???? SUBSCRIBE TO THIS CHANNEL:
???? MEDITERRANEAN SPICES:
???? GREEK OLIVE OIL:
INGREDIENTS:
???? For the garlic-herb marinade
???? 10 garlic cloves
???? ¼ cup extra virgin olive
???? 1 cup lightly packed fresh parsley
???? 2 tsp dry rosemary
???? ½ teaspoon red pepper flakes
For the rack of lamb
???? 2 lamb racks
???? Kosher salt and ground black pepper
Gordon Ramsay’s Herb Crusted Rack of Lamb (this is not 100% his recipe, just my interpretation)