Rack of Lamb with Lamb Croquette
Source: Recipe from Chef Christopher Gross
An artfully crafted meal, this pairing of rack of lamb and lamb croquettes delivers tender meat with great flavor in two forms.
For Lamb Croquette:
1 lb. boneless lamb
1 small onion, finely diced
1 carrot, finely diced
1 celery stalk, finely diced
2 garlic cloves
1⁄2 tbsp. fresh thyme
Lamb or chicken stock
4 oz. flour
3 eggs, beaten
8 oz. freeze-dried potato flakes
For Rack of Lamb:
4 lamb racks, cleaned
Salt and cracked pepper, to taste
6 1⁄2 cups fresh rosemary leaves
5 1⁄4 cups fresh cilantro
2 1⁄4 cups fresh basil
1⁄2 cup chopped garlic
1 cup pine nuts
2 1⁄2 cups grated Parmesan cheese
7 1⁄4 cups olive oil
Freeze-dried potato flakes, as needed
- For Croquette: In a sauté pan, brown lamb pieces in olive oil. Transfer to stockpot; add onion, carrot, celery, garlic, and thyme and cover with stock. Cook until lamb is very tender; shred meat.
- Strain stock and reduce by one-fourth, until it turns almost gelatinous. Mix shredded lamb and reduced stock; add enough potato flakes to bind. Pat mixture into shallow pan and freeze.
- The next day, unmold and slice into strips about 2 in. long by 1⁄4 in. thick. Dust with flour and dip in beaten eggs, then roll in potato flakes; repeat. Deep-fry in olive oil at 350°F until golden brown.
- Preheat oven to 375°F. Season lamb racks with salt and pepper; roast to desired temperature.
- Meanwhile, puree rosemary, cilantro, basil, garlic, pine nuts, and Parmesan cheese. With machine running, drizzle in olive oil to emulsify. Season with salt and pepper.
- Remove lamb from oven and brush with some of marinade; sprinkle potato flakes on top. Place back in oven or under broiler until browned.
Plate lamb rack with tomatoes and asparagus; garnish with lamb croquette.