Greenhouse Grill Rack of Lamb
This is an elegant preparation, and includes making your own lamb stock and rosemary demi-glace. The lamb racks are coated with garlic, herbs, and goat cheese with a final brushing of Dijon, then chilled before being roasted for a short time in a very hot oven. Returning to the garlic and herb theme for the presentation, garlic smashed potatoes center each plate, surrounded by four lamb chops. Homemade French fries stand in the center, pressed into the smashed potatoes. Demi-glace surrounds the chops and potatoes.
- Lamb Stock
- Lamb Bones and Trimmings - 4 pounds
- Cold Water - 3 quarts
- Onion - 1, chopped
- Carrot - 1, peeled and chopped
- Celery Stalk - 1, chopped
- Tomato paste - 5 tablespoons
- Red Burgundy Wine - 1⁄4 cup
- Garlic Clove - 1⁄2, minced
- Bay Leaf - 1⁄2
- Dried Thyme - 1⁄4 teaspoon
- Whole black peppercorns - 1⁄2 teaspoon
- Whole Cloves - 3
- Fresh Parsley Stems - 2
- Lamb racks - two, 8-bone, approximately 2 pounds each
- Salt and pepper to taste
- Lamb Coating
- Salt and freshly ground black pepper
- Garlic Cloves - 2, minced
- Fresh Rosemary - 2 sprigs, minced
- Fresh Thyme - 1 sprig, minced
- Goat Cheese - 1⁄2 pound
- Dijon mustard - 3 tablespoons, strong
- Rosemary Demi-glace
- Lamb stock - 2 cups
- Rosemary Sprigs - 1 large
- Butter - 1 tablespoon, at room temperature
- Salt and pepper to taste
- Gilroy Garlic - 5 bulbs, colossal
- Olive Oil - 1⁄4 cup
- Chicken Stock - 1⁄4 cup (see Basics)
- French Fries
- Vegetable Oil - 4 cups, for frying
- Idaho potatoes - 2 large, unpeeled, washed and julienned
- Smashed Potatoes
- Idaho potatoes - 3 large
- Garlic - 1 bulb, roasted
- Sour Cream - 2 tablespoons
- Butter - 2 tablespoons
- Heavy Cream - 2 tablespoons
- Salt and white pepper to taste
To make the lamb stock: Preheat the oven to 375 F. Place the lamb bones and trimmings in a large shallow roasting pan and bake in the preheated oven, turning them occasionally, for 30 minutes or until evenly browned. Transfer the bones and trimmings to a large stockpot, reserving the roasting pan. Add the water to the stockpot and bring to a boil over high heat. Reduce the heat to a simmer and skim the scum that rises to the surface for the first 10 to 15 minutes. Simmer for 3 hours uncovered.
While the bones are simmering, place the roasting pan over medium-high heat and add the onion, carrot, celery, and tomato paste. Cook the vegetables, stirring occasionally, about 8 to 10 minutes until they are golden and caramelized. When the vegetables are browned, add the wine to the pan and cook, stirring to scrape up the browned bits from the bottom of the pan. Set aside. When the bones have simmered for 3 hours, add the browned vegetables and the remaining stock ingredients to the stockpot. Pour the water into the stockpot and continue to simmer for an additional 3 hours. Remove the stock from the heat and strain through a fine mesh sieve. Chill well, and then discard the layer of fat that congealed on the top.
To prepare the lamb: Salt and pepper the lamb racks. Place a large dry nonstick sauté pan or skillet over high heat for 3 to 5 minutes, until the pan is smoking. Place the lamb racks in the pan and sear for 1 minute on each side. Remove to a plate and chill the racks in the refrigerator for 2 hours.
While the lamb is chilling, in an electric mixer blend the garlic, rosemary, thyme, and goat cheese until smooth. Remove the racks from the refrigerator and trim off all fat. French the bones by cutting and scraping off the meat about 11⁄2 inches from the ends of the ribs. (This allows the diners to hold the end of each chop more neatly.) Brush the lamb with the mustard, then evenly coat with the cheese mixture. Return the lamb to the refrigerator and chill at least 2 hours.
Preheat the oven to 500 F. Remove the racks from the refrigerator and cut each rack into 2 even pieces. Place the racks in a foil-lined roasting pan in the preheated oven and roast approximately 12 minutes or until medium rare. Remove the roasting pan from the oven and let the racks rest 8 to 10 minutes before cutting and serving.
To make the rosemary demi-glace: In a medium saucepan bring the stock to a boil over medium-high heat. Add 1 sprig of rosemary and simmer about 30 to 45 minutes until reduced by half. Whisk in the butter, add salt and pepper to taste, and remove from the heat.
To roast the garlic: Preheat the oven to 400 F. Cut 1⁄2 inch off the top of the garlic bulbs. Drizzle the garlic with the olive oil and place the bulbs in a small roasting pan. Add the chicken stock to the pan and loosely cover with foil. Roast the garlic in the preheated oven for 35 minutes or until softened and lightly colored.
To prepare the French fries: Heat the oil to 375 F or until a bread cube turns brown in 10 seconds. Add the potatoes and fry until brown and crisp. Remove them from the pan with a slotted spoon and drain on paper towels.
To prepare the smashed potatoes: Peel and quarter the potatoes, and place them in a large pot. Add lightly salted water to cover by 1 inch. Bring the water to a boil over high heat. Reduce the heat to a simmer and cook the potatoes uncovered for 12 to 15 minutes or until barely fork tender.
Drain the potatoes in a colander and return them to the saucepan. Remove the paper from the roasted garlic bulb, and add the garlic to the potatoes. Place the pan over very low heat and coarsely mash the potatoes and garlic with a potato masher or 2 large meat forks or force them through a ricer into a bowl. Do not use a whisk or an electric mixer or the potatoes will become gummy. Slowly add the sour cream, butter, and heavy cream. Stir in the salt and pepper to taste. Do not try to “hold” the potatoes; as soon as they are ready, proceed to serving.
To assemble: Place a scoop of mashed potatoes in the center of each plate. Ladle 2 tablespoons demi-glace around the potatoes. Remove the garlic bulbs from their paper, and place one bulb on each plate at 3 o’clock. Stand a small portion of the fries in the center of the smashed potatoes. Slice the lamb between the bones and, using four chops per serving, arrange in a half circle around the perimeter of the plate.
Note: The lamb stock may be made up to 3 days in advance and refrigerated or frozen for up to 3 months