I had this delicious lamb dish at Olivette’s, the wonderful restaurant at The Houstonian. It is spectacular, and Chef Jeffery Everts agreed to show me how to prepare the beautiful presentation.He also shared the recipe. Click here to see the video…
Method
Preheat an oven to 425 degrees F. Divide the rack of lamb into three, with 3 bones for each. Take 2 bones out of each set and leave the other bone intact. Mix the garlic and herbs with the olive oil with a pinch of salt and pepper. Rub the herb mixture under the flap of the lamb. Roll the flap around to seal the herb mixture and tie with a string. Sear the lamb in a very hot sauté pan, and finish in the oven to desired temperature and let it rest. Meanwhile, slowly sweat the shallots and garlic in olive oil, sauté the mushrooms until done and add the fava beans. Season with salt and pepper and add the fines herbs at the end.
Serves 3
Ingredients
- 1 rack of lamb, frenched
- 1 tsp minced garlic, rosemary and thyme
- 1 tsp minced shallots
- 1 tsp minced garlic
- 1 tbsp olive oil
- 3 oz chanterelle mushrooms, cleaned and rinsed
- 3 oz black trumpet mushrooms, cleaned and rinsed
- 3 oz fava beans, shucked, blanched and peeled
- 1 tsp fines herbs, chopped (chervil, chives, parsley, tarragon)
- 3 tbsp garlic puree, see recipe
- 3 oz truffle sauce, see recipe
- Salt and Pepper to taste