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    Home » Recipe » Meat » Lamb

    Rack of Lamb with Morels, Asparagus, and Mustard Seeds

    Published: Feb 13, 2013 · Modified: Jan 4, 2015 by Jennifer Che

    SousvideLambRack-2
    Bryan loves rack of lamb but often avoids it because he hates getting his hands dirty. If we do end up ordering it at a nice restaurant, he eats as much as he can (with a fork and knife) and then hands me the bone, which I proceed to gnaw on quite happily.

    After all, the meat next to the bone is the tastiest part, right?

    This post is part 3 of the crazy lamb-centric meal that I created on Sunday night (right after our crazy snowstorm) in honor of Lamb Lover's Month in collaboration with the American Lamb Board. Other posts in this series include Lamb Loin with Chili, Mint, and Mustard Seed and Lamb Bolognese.
    _DSC1025-2Inspired mostly by Daniel Humm's preparation of lamb rack in his Eleven Madison Park cookbook, I decided to try adapting his gorgeous (insanely complicated) dish into something that a home cook a whip up in a couple hours for a nice, romantic dinner.
    _DSC1017
    Daniel Humm makes a morel mushroom cream sauce by cooking fresh morel mushrooms with butter, shallots, and cream. I simplified this by just cooking reconstituted dried morel mushrooms with a bit of butter and salt.

    His recipe also calls for handmade lamb tortellinis (filled with lamb shank, goat cheese, mint, sheep's milk yogurt, among other things). I simplified this quite a bit by making a lamb Bolognese instead and adding "swirls" of pasta on the plate.
    _DSC1050
    I made braised mustard seeds from a recipe in Grant Achatz's Alinea (since Daniel Humm's book didn't have it, even though the picture of the finished product clearly includes mustard seeds).

    Finally, inspired by the artful way in which Daniel Humm always plates his dishes, I tried to recreate something that was similar.

    Enjoy!

    Rack of Lamb with Morels, Asparagus, and Mustard Seeds
    1 Rack of lamb, Frenched
    Salt and pepper
    1 T Olive oil
    2-4 Morel mushrooms
    1 T butter
    2-3 mint leaves
    1 teaspoon braised mustard seeds (see below)
    1 asparagus stalk

    Prepare rack of lamb (two ways described below)
    _DSC1018
    Sous Vide
    Generously season with salt and pepper the entire rack of lamb. Vacuum pack lamb inside a vacuum bag with 1 T olive oil and seal. Cook sous vide at 55 °C (130 ° F) for two hours. Quickly sear the edge in a very hot cast iron pot for about 1 minute or until a nice sear has been formed. Slice lamb rack between the ribs.

    Oven Roasted
    Generously season with salt and pepper the entire rack of lamb. Cover the bone tips with foil to prevent then from burning. Allow rack to warm up to room temperature (about 1 hour). Preheat oven to 350 °F. Sear all sides of the lamb rack in a cast iron skillet. Place in the oven and cook until the rack reaches an internal temperature of 145 °F (medium rare). Let the rack rest of 10 minutes before slicing between the ribs.
    AsparagusMorels
    Asparagus Ribbons
    Bring a pot of water to boil. Cook asparagus for 3-4 minutes. Rinse immediately with cold water to preserve the bright green color. Shave thin ribbons with a peeler.

    Butter Morel Mushrooms
    Melt 1T butter over medium heat until melted. Cook Morel mushrooms in butter for about 5 minutes, until softened. Season with salt to taste.

    Braised Mustard Seeds

    50g (1.8 oz) dried mustard seeds
    50g water
    5g white wine vinegar
    3g sugar
    1g Kosher salt

    Combine all ingredients in a saucepan and bring to a boil. Reduce heat and let simmer for 5 minutes. Cover and let stand for an hour. Water will be completely absorbed and mustard seeds will be plump and tender.

    Putting It All Together
    Arrange each plate with the components:
    1 sliced lamb rack
    1 butter morel mushroom
    2-3 small scoops of braised mustard seed
    2-3 mint leaves
    1-2 lamb Bolognese ribbon swirls

    Enjoy!
    _DSC1033
    Disclaimer: I received free lamb from the American Lamb Board. 

    ©2009-2014 Tiny Urban Kitchen
    All Rights Reserved

    More Lamb

    • Happy Valentine's Day! + Lamb Romantic Recipe Challenge
    • Lamb Bolognese
    • Lamb Loin with Chili, Mint, and Mustard Seed
    • Braised Lamb Osso Buco

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    Trackbacks

    1. Côtes d'agneau aux morilles, asperges et graines de moutarde – Cuisine-nature says:
      March 11, 2020 at 3:09 am

      […] Source link […]

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    Jennifer Che Tiny Urban Kitchen

    Hi, my name's Jen and welcome to my cooking, eating, and travel site! I am an expat who moved from Boston to Hong Kong 5 years ago. Born and raised in Ohio to Taiwanese immigrant parents, I am a chemistry nerd, patent attorney by day, blogger by night, church musician on weekends, and food enthusiast always. Feel free to explore away, maybe starting with the Recipe Index or one of the travel pages! I hope you enjoy this site!

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