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Curry House Japanese Curry and Spaghetti has shuttered, closing all 9 units in Southern California
Employees learned of closure when arriving for work Monday
July 1, 2010
Yield: 2-3 rib chop portions.
2 bone-in lamb racks
4 oz. olive oil
to taste, salt and black pepper
6 tourneed potatoes
1 whole ripe tomato
6 oz. RC Pesto Sauce
6 whole garlic cloves
2 oz. RC Pesto Di Pomodoro
6 fresh rosemary sprigs
6 oz. prepared Mustard Demi Glace Sauce (recipe follows)
1 medium onion, fine diced
2 Tbsp. clarified butter
2 cups dry white wine
1 qt. prepared RC Demi Glace
2 Tbsp. Dijon mustard
2 Tbsp. softened whole butter
Remove finger, feather and chine bones from lamb racks and french trim rib bones; remove excess sinew and fat. Season lamb with olive oil, salt and pepper. Sear meat side of racks; roast in 300°F oven for approximately 15-20 minutes or until internal temperature reaches 120°F for rare. Let fully cooked racks rest 15-20 minutes before carving into portions. Pan-fry tourneed potatoes until golden brown; season with salt and pepper and reserve. Core tomato and cut in half horizontally. Remove seeds and pulp of each tomato half and fill with RC Pesto Sauce. Toast whole garlic cloves until golden brown and top each pesto-filled tomato with 3 cloves in a star pattern.
To plate: Place 3 carved rib chops on bottom off dinner plate. Portion ¼ tsp. RC Pesto Di Pomodoro on top of chop where rib bone and loin come together; top with fresh rosemary sprig. Place tourneed potatoes at 10 o'clock plate position and filled tomato half at 2 o'clock position. Portion ½" ribbon of prepared Mustard Glace Sauce around bottom of chop and rim of dinner plate.
For Mustard Demi Glace Sauce: Lightly caramelize onions in clarified butter. Add white wine and reduce by two-thirds. Add prepared RC Demi Glace and mustard. Finish with whole butter.
Photo: RC Fine Foods
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