1730 W. Golf Road
Polish Cuisine Day
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Rack of Lamb
Heat a dry 12-inch heavy skillet over high heat until hot, at least 2 minutes. Meanwhile, pat lamb, marinated overnight in canola oil with garlic and rosemary, dry and rub meat all over with salt and pepper. Add oil to hot skillet, then brown racks, in 2 batches if necessary, on all sides (not ends), about 7 minutes per batch.
Transfer racks to a small (13- by 9-inch) roasting pan and put to the oven preheated to 400F for about 10-12 minutes and roast until internal temperature is around 130F for medium-rare. When done remove from the oven and let it rest for 2-3 minutes.
Saute 2 medium size shallots with pinch of salt and pepper, add spoon of butter, white wine and reduce. When shallot is soft add 1 cup chopped chanterelle mushroom, stir, cook for 2-3 minutes. Add 1/2 cup of heavy whipping cream, salt, pepper and reduce until thick enough.
Cook 0.5 lb of peeled potatoes in hot water with 1 teaspoon of salt. Drain and beat the potatoes with spoon of butter and 1/16 cup of heavy whipping cream. Add dill for tasting.
Blanch 1/2 cup Brussels sprout and 3 baby carrots roast on a pan with pinch of butter, salt and pepper
Plate mashed potatoes, roasted veggies and rack of lamb cut into two pieces. Cover meat with chanterelle mushrooms sauce.