isnaini_blogtemplate23
Better to write for yourself and have no public, than to write for the public and have no self. - Cyril Connolly
Saturday, November 25, 2006
Rack of Lamb and Risotto
I know you're all still recovering from Thanksgiving leftovers, but when you run out, and you want a simple and elegant meal - there's no better one than this.

Start with some simple ingredients:

Ingredients

Rack of Lamb with Caramelized Shallot and Thyme Crust


One, 8 chop rack of lamb - bones frenched and fat trimmed.
Finely chop three large shallots and saute them in one TB olive oil until soft and slightly brown (about 6 minutes).
Add 2 TB good Balsamic vinegar, 1/2 cup dry breadcrumbs and 2 teaspoons fresh thyme and stir until moistened. Cool.
Season lamb rack with salt and pepper.
Spread a thin layer of Dijon mustard on the lamb.
Press shallot crust onto mustard and cover lamb.
Bake at 400' for about 20 minutes or until temp reaches 140'.
Let rack rest under foil for 15 minutes.
Carve into chops and serve.

Porcini Risotto with Gorgonzola


Chop a large yellow onion and sweat it in a TB of butter for about 4 minutes.
Add 2 TB of olive oil and add 2 cups Risotto (arborio rice)
Stir for 2 minutes to finely coat and saturate the rice with the oil. Make sure each grain is coated with oil.
Add 1/2 cup red wine to the pan to deglaze.
Add 1/2 cup dried porcini mushrooms., and 3 teaspoons fresh thyme leaves.
Start adding 1/2 cup of mushroom broth at a time, slowly simmering the rice, and stirring constantly. As the rice starts to absorb the broth, add more until you've added a total of about 3 cups. This takes about 20 minutes.
Add 1/2 cup sauteed portobello mushrooms before the last addition of broth.
After the last addition of broth, crumble in 1/3 cup of good gorgonzola cheese and stir until creamy. Season with salt and pepper.

Mound the risotto on a plate and place the lamb chops on it. Serve with roasted asparagus and shaved parmesan.

P1010004
posted by Broadsheet @ 9:39 AM  
7 Editorial Opinions:
  • At November 25, 2006, Anonymous Bonanza JellyBean said…

    That does it. I'm coming over to your house to eat dinner from now on.

     
  • At November 25, 2006, Anonymous Anonymous said…

    i think i'm going to make this whole meal for my husband's birthday. sounds absolutely delectable!

     
  • At November 25, 2006, Blogger Malnurtured Snay said…

    OMG. It was dark in your house because I didn't realize how pink that lamb was!

     
  • At November 26, 2006, Blogger Charissa said…

    I have little to no experience with lamb. It scares me a little. I call for a party at Broadsheet's so that I can try some... anyone?

     
  • At November 26, 2006, Blogger jwer said…

    Seconded! Her parties are always awesome, and her lamb the moreso. Ignore Snay, pink lamb is the best. If Broadsheet has a party, I might even be talked into a korma...

     
  • At November 26, 2006, Blogger Broadsheet said…

    I can't tell if you people are fishing for a party, desperate, or both. I'm guessing both. Jwer's korma is almost worth hosting a get together for...I may have to think about it. Maybe after the Holidays when everyone is cold and bored. Stay tuned.

     
  • At November 27, 2006, Blogger jwer said…

    You can't tell if we're fishing for a party? WE'RE FISHING FOR A PARTY.

    Oh, and we might be a little desperate, too (I say, as if I speak for everyone).

     
Post a Comment
<< Home
 
Publisher

Name: Broadsheet
Home:
About Me: The Editor in Chief
See my complete profile
Mainstream Media

World News: Darfur/Sudan

Left Handed Editors

Right Handed Editors

The Personals

Food and Wine

Literature, Academia, Arts, and Culture

Healthcare and Technology

Book Reviews

The Tabloids

Previous Post
Archived Editions
Classifieds

Cost of the War in Iraq
(JavaScript Error)

Blog Baltimore

Subscribe with Bloglines

Blogarama - The Blog Directory

ripple

Save the Net

Blogtimore Hon

Powered by

BLOGGER