Rack of Aussie Lamb Renaissance with Spring Vegetables, Ouzo Herb Sauce.
by Chef Bernard Guillas and Chef Ron Oliver of Flying Pans Cookbook and Two Chefs One World. Serves 4, family style.
“Spring in Athens brings festivities and gatherings. Many Athenians hold enormous outdoor picnics in the countryside or mountains for the entire family. I had the good fortune to celebrate an Easter barbecue with the Lumanis family along the banks of Cephissus river. According to the grandfather, Spiro, such a festivity would not be complete without spit-roasted lamb, grilled sausages and garden vegetables tossed in local olive oil with oregano and garlic. To kick off the celebration we all gathered for a toast of chilled Ouzo! I enjoy using Australian lamb in this dish for its mild flavor. After roasting whole cuts, rest the meat five to ten minutes before carving. It will make it more succulent and easier to carve.” – Chef Bernard
INGREDIENTS
Crust
1/2 cup almonds, sliced
2 tsp sea salt flakes
1/4 cup bread crumbs
2 tbsp dried parsley flakes
1/4 tsp garlic powder
1/2 tsp paprika
1/4 tsp cracked black pepper
1 tbsp melted butter
DIRECTIONS
Add almonds to large skillet over low heat. Cook until toasted, stirring constantly. Transfer to spice grinder. Add remaining ingredients. Process to coarse meal. Transfer to small mixing bowl. Mix in melted butter. Set aside
INGREDIENTS
Vegetables
8 baby new potatoes, peeled
8 baby carrots, trimmed, peeled
8 baby turnips, trimmed, peeled
8 baby yellow beets, trimmed, peeled
12 peeled purple pearl onions
1 cup shelled green peas
1 cup cauliflower florets
Sea salt and freshly ground pepper to taste
DIRECTIONS
Bring 4 quarts salted water to boil in large pot over high heat. Cook potatoes until tender. Transfer to plate. Cook each vegetable separately until al dente. Transfer to ice bath. Drain thoroughly
INGREDIENTS
Lamb
2 tbsp safflower oil
2 1-1/4 pound Aussie lamb racks, 8 bones, frenched
1 cup diced vine ripened tomatoes
2 cloves garlic
1/4 cup chopped shallots
1/2 cup white wine
1 cup beef stock
1/4 cup oregano leaves
1 cup basil leaves
1/2 cup tarragon leaves
2 tbsp ouzo liquor
1 tbsp unsalted butter
Sea salt and freshly ground pepper to taste
DIRECTIONS
1. Preheat the oven to 400°F.
2. Add oil to large roasting pan over medium high heat. Season the Aussie lamb with salt and pepper on all sides. Place in roasting pan fat side down. Sear 2 minutes or until golden brown. Flip. Sear 1 minute. Transfer Aussie lamb to platter.
3. Discard excess fat from pan. Return to medium high heat. Add tomatoes, garlic, shallots, wine and stock. Bring to boil.
4. Return Aussie lamb to pan, fat side up. Sprinkle evenly with crust. Bake in oven 10 minutes for medium rare, or until desired doneness.
5. Transfer racks to serving platter, interlocking bones.
6. Transfer pan juices to blender. Add herbs, ouzo and butter. Puree until smooth. Season with salt and pepper. Transfer to sauce dish
INGREDIENTS
Presentation
1 tbsp olive oil
1 tbsp unsalted butter
2 tbsp honey
1 1/2 tbsp white wine vinegar
Sea salt and freshly ground pepper to taste
DIRECTIONS
1. Heat oil and butter in large skillet over medium high heat until light brown and foamy.
2. Add potatoes, carrots, turnips, beets and pearl onions. Cook 2 minutes, stirring often. Add honey and vinegar. Season with salt and pepper. Cook additional 3 minutes or until glazed, stirring often. Fold in peas.
3. Arrange vegetables around Aussie lamb
Photography by: Gregory Bertolini
Recipe from Chef Bernard Guillas and Chef Ron Oliver’s Flying Pans Cookbook, winner of 2 IACP 2011 Awards, Best Cookbook in America by People’s Choice Award, and Chefs and Restaurants Award.
Get more Aussie lamb inspiration at Australian-Meat.com.
