Baby Lamb with Sweetbreads ►
Alex Stratta begins his fine lamb roast by telling you how to make lamb jus, directions which are a treasure in themselves. Marinated baby lamb racks are cooked with baby vegetables; sweetbreads are sauteed and glazed. They come together on the plate with deep flavor and a rich dark glaze.
Ingredients
- Lamb
- Virgin Olive Oil - 1/2 to 3/4 cup
- Baby Lamb Racks - 4
- Garlic Cloves - 12 to 15, peeled and slightly flattened
- Rosemary - 2 sprigs, torn into large pieces
- Salt and freshly ground black pepper
- Lamb Jus
- Virgin Olive Oil - 1 tablespoon
- Lamb Scraps or Trimmings - 1 pound
- Garlic Cloves - 12 to 15, peeled and slightly flattened
- Rosemary - 2 sprigs, torn into large pieces
- Chicken Stock - 3/4 cup to 1 cup
- Virgin Olive Oil - 2 tablespoons
- Garlic Cloves - 12, peeled and slightly flattened
- White Onions - 4 small, quartered
- Pancetta or Bacon - 1/2 cup, diced
- Baby Carrots - 12
- Radishes - 6, peeled
- Lamb Jus - 1/2 cup, (above)
- Italian Parsley - 2 sprigs, stemmed and chopped
- Sweetbreads
- Ice Water - 4 cups
- Dry White Wine - 2 cups
- Onion - 1, chopped
- Carrot - 1, peeled and chopped
- Celery - 2 stalks, with leaves, chopped
- Bouquet Garni - (1 bay leaf, 2 sprigs thyme, 2 sprigs parsley, tied together with a long string)
- Salt - 1 tablespoon
- Black Peppercorns - 1/2 teaspoon
- Salt and freshly ground pepper to taste
- Flour - for dusting
- Virgin Olive Oil - 1 tablespoon
- Unsalted Butter - 1 tablespoon
- Shallots - 1, minced
- Garlic Puree
- Lamb Jus - 1/2 cup (above)
- Italian Parsley - 6 sprigs, stemmed and chopped
Instructions
To marinate the lamb: Rub the lamb racks all over with olive oil, garlic cloves, rosemary, and salt and pepper. Put the lamb, garlic cloves, and rosemary in one or two large zippered plastic bags and press out the air; seal. Refrigerate for 2 days.
To make the jus: Heat the oil over high heat until rippling and add the lamb pieces. Reduce the heat to medium-high and cook the lamb on all sides. The object at this stage is to develop deep color on the bottom of the pan and on the meat without burning the meat; adjust temperature as necessary. Keep the meat pieces separated so they do not just stew; if necessary, cook in batches, setting aside cooked pieces and adding raw pieces until all are cooked, then return all lamb to the pan. Add the garlic cloves and rosemary and cook until lightly colored. Deglaze with chicken stock, adding just enough to cover the meat. Reduce the heat to medium-low and simmer 1 hour. Check the liquid frequently; you want to reduce and thicken it, but you do not want it to boil dry; you are working to get at least a cup of jus at the end of the process. Add more chicken stock if necessary during cooking. Remove from heat and strain through a fine-meshed sieve lined with 2 layers of cheesecloth. Put the jus in a container, cover and refrigerate. The jus will thicken to a jelly-like consistency.
To prepare the lamb and vegetables: Preheat the oven to 425 F. Heat the olive oil in a large deep pan over high heat until it begins to ripple. Sear the marinated lamb racks on all sides; reduce heat to medium-high if necessary to keep the oil from burning. Add the garlic cloves, onions, pancetta or bacon, carrots, radishes, and artichokes. Gently toss the vegetables in the pan to lightly brown on all sides. Season with salt and pepper. When the vegetables are browned, stand the racks on the bone end and put lamb and vegetables in the oven for 15 minutes.
To prepare the sweetbreads: Put the water, wine, chopped onion, carrot, celery, bouquet garni, salt, and peppercorns in a large saucepan or pot. Add the sweetbreads. Bring the mixture to a simmer; do not boil. Take off the heat and let cool; the sweetbreads will poach in the cooling liquid. Lift the sweetbreads from the poaching broth and separate; remove any remaining membranes. Cut into 1-1/2-inch pieces. Season with salt and pepper; dust lightly with flour. Heat the oil and butter in a small saute pan or skillet over medium heat and add the sweetbread pieces. When the sweetbreads begin to color, add the shallots and garlic. Continue to cook until the vegetables are softened and browned. Stir in 1/2 cup of the lamb jus; reduce heat to medium-low and let simmer to reduce to a glaze. Remove from heat and stir in the parsley. Toss to glaze.
Remove the lamb racks and vegetables from the oven and stir in 1/2 cup of lamb jus; stir until melted. Stir in the parsley and turn the meat and vegetables in the mixture to glaze.
To serve: Cut the tenderloin from a lamb rack, then cut the meat from the chop portion. Repeat with all the racks. Spoon vegetables in the center of each warmed serving plate. Slice the tenderloins into medallions and arrange over the vegetables on each plate, overlapping the medallions slightly. Place chop meat on either side of the vegetables. Spoon sweetbreads and their glaze around the vegetables.
