Roasted Rack of Lamb with Macadamia Honey, Minted Papaya and Star Fruit Salsa, and Cabernet Sauce
Lamb gets a new treatment, first with a macadamia honey marinade, then a rich Cabernet sauce. The surprise is the topping of minted papaya and star fruit salsa.
Ingredients
- Spiced Sherry
- White peppercorns - 15
- Nutmeg - 1, whole
- Cloves - 2
- Dry Sherry - 1/2 cup
- Sugar - 1/2 cup
- Lime Zest - 2 teaspoons, grated
- Fresh Ginger - one, 1/2-inch piece
- Macadamia Honey Marinade
- Macadamia nut honey or other flavorful honey - 1/4 cup
- White Vinegar - 1/4 cup
- Lamb Marinade
- Garlic - 2 tablespoons, minced
- Fresh Thyme - 1 tablespoon, minced
- Macadamia Honey Marinade, above - 2 tablespoons
- Olive Oil - 2 tablespoons
- Racks of Lamb - 4, (4 ribs per person)
- Cabernet Sauce
- Olive Oil - 2 tablespoons
- Lamb bones and scraps - 8 ounces
- Carrots - 2, peeled and finely chopped
- Onion - 1, coarsely chopped
- Garlic Cloves - 2
- Celery Stalk - 1, coarsely chopped
- Tomato paste - 2 tablespoons
- Cabernet wine - 1/2 cup
- Fresh Thyme - 1 pinch, minced
- Fresh Rosemary - 1 pinch, minced
- Bay Leaves - 2
- Peppercorns - 10
- Olive Oil - 2 tablespoons
- Minted Papaya and Star Fruit Salsa
- Papaya - 1/2 cup, diced
- Star Fruit - 1/2 cup, diced
- Fresh mint - 1/2 cup, minced
- Spiced Sherry, above - 2 tablespoons
- Seasonal Vegetables
- Summer Squash - 1, coarsely cubed
- Zucchini - 1, coarsely cubed
- Green Beans - 1 cup, cut into 3-inch pieces
- Tomato - 1, peeled and chopped
- Unsalted Butter - 3 tablespoons
- Salt and freshly ground pepper to taste
- Rosemary Sprigs - 4, for garnish
Instructions
To make the spiced sherry: In a small saute pan or skillet over high heat, toast the peppercorns, nutmeg, and cloves for about 1 minute, or until their fragrance is released. Remove from heat to cool for a few seconds. Return to heat and add the sherry and sugar. Add the lime, zest, and ginger and cook for 10 seconds. Let cool. Cover and let sit overnight. Strain.
To prepare the honey: In a small saucepan, combine the honey and vinegar. Bring to a boil over medium high heat. Let cool. Cover an refrigerate until ready to use.
To make the marinade: In a shallow non-aluminum container, combine all the marinade ingredients. Add the lamb and coat it on all sides. Cover and refrigerate for at least 6 hours.
To make the Cabernet sauce: In a heavy pot over medium-high heat, heat the olive oil. Add the lamb bones and scraps and brown. Reduce the heat to medium, add the carrots, onion, garlic, and celery, and cook for 10 minutes. Add the remaining ingredients. Simmer for 45 minutes, or until reduced by half. Strain and reduce again to make the sauce. Set aside and keep warm.
To make the salsa: In a small bowl, combine all the salsa ingredients and gently mix. Refrigerate for at least 30 minutes.
To prepare the vegetables: Blanch the squash, zucchini, and beans separately in salted boiling water for 30 seconds. Drain and place in ice water to stop the cooking. Drain again, put in a skillet with the remaining ingredients, and toss over medium heat to rewarm.
To prepare the lamb: Preheat the oven to 350 F. Drain the lamb and season with salt and pepper. In a large ovenproof saute pan or skillet over high heat, heat the oil and sear the lamb on all sides for 3 to 4 minutes, until browned. Roast for 20 minutes for medium rare, longer if to taste. Set aside and let rest for 10 minutes.
To serve: Ladle 1/4 cup Cabernet sauce onto each plate. Slice the lamb racks into chops and arrange in a mound like a tepee, bones up, over the center of the plates. Divide the salsa and vegetables among the plates and place on either side of the lamb. Garnish each with a rosemary sprig.
