The Devil Made Me Do It - Or, Maybe Nature Boy's To Blame!

QBabe

Ok, when Chris posted those beautiful lamb chops the other day, I was inspired. I've only done lamb one other time in my life and it turned out to be spectacular (it was a roasted leg of lamb with a raspberry chipotle bbq sauce for Thanksgiving last year). So, I decided to do some chops yesterday...[p]Found a recipe on foodtv.com that was an Emeril creation called "Pistachio Crusted Rack of Lamb with Goat's Chees Mashed Potatoes and Peasant Style Sauce". [p]First got the egg up to 400°-450° and threw the lamb racks on for 2 minutes. Pulled them off and let cool. Set up the cooker for an indirect finish. Slathered with a porter mustard. Coated the lamb in a mixture of bread crumbs and crushed pistachios. Put the racks on for 12 minutes more (dome was between 350° and 400°). While they were cooking, made the mashed potatoes and the sauce. When 12 minutes was up, checked the racks with my Thermapen (all were in the low 130° range), pulled them off and served everything up.[p]This was one INCREDIBLE cook! The lamb was just as tender as could be, the potatoes to die for (not sure I'll ever be able to do "regular" mashed potatoes again) and the sauce very tasty.[p][p]If anyone wants the specific recipe, just holler out! It is definately a keeper....[p]Thanks to Chris for inspiring me!
Tonia
:~)

Bordello

QBabe,
With all due respect to Mr. Hyde, would like to fatten me up?????? 112 # and looking for more. LOL HeeHeeHeeeeeeeee[p]What a great looking meal. Congratulations.[p]New Bob
Getting older

MAC

QBabe,
BAM! Looks delectable.

Unknown

QBabe,
Here in Metro Kansas City, they have an annual contest that is all lamb. I haven't judged it.[p]Wayne

RayS

QBabe,[p]That dish LQQKs great. I do lamb chops all the time usually with a greek marinade. I have never done a full rack, but would like to try one. If you don't mind, please pass on the recipe including the potatoes and that great looking sauce.[p]RayS

QBabe

RayS,[p]Here you go...![p]"Pistachio Crusted Rack of Lamb with Goat's Cheese Mashed Potatoes and Peasant Style Sauce"[p]4 (3 chop) racks of lamb, frenched
1 cup Creole mustard
Essence [p]Breading:
1 cup ground pistachios
1 cup fine dried bread crumbs
2 tbsp olive oil[p]Sauce:
2 tbsp butter
1 cup chopped yellow onion
Salt and cayenne pepper to taste
1/2 cup peeled, seeded and chopped fresh Italian plum tomatoes
1/4 lb kalamata olives, pitted and halved
1/4 lb large green pimento stuffed olives, halved
1 tbsp chopped garlic
3 tbsp chopped green onions, green parts only
1 tbsp finely chopped fresh parsley
1 tbsp shredded fresh basil leaves
1/2 tsp chopped fresh thyme leaves
Freshly ground black pepper to taste
1 cup dark lamb or veal stock[p]Potatoes:
1 1/2 idaho potatoes, peeled and diced (we used Yukon golds)
3 tbsp butter
1/4 lb soft goat cheese
1/4 - 1/2 cup heavy cream[p]Preheat egg to 450°. Season the racks with Essence. Place the racks bone side up on the grill and cook 2 minutes. Remove from the grill and cool. Add indirect setup to cooker and allow to stabilize at 400°. Smear each chop section with mustard. In a mixing bowl, combine pistachios and bread crumbs with olive oil. Season with Essence. Dredge each rack in the bread crumb mixture, coating completely. Place the racks on a baking sheet and place in oven (cooker). Roast the chops for 12-15 minutes for medium-rare.[p]Meanwhile, cook the potatoes and begin the sauce. In a large saute pan, over medium heat, melt the butter. Add the onions. Season with salt, pepper and cayenne. Cook for 3 minutes, stirring. Add the tomatoes, olives, garlic, green onion, herbs and black pepper, stirring for 2 minutes. Add the stock and bring to a boil. Reduce the heat and continue to cook for 2 minutes.[p]When potatoes have finished cooking, drain. Add butter and soft goat cheese. Mash potatoes. Add up to 1/2 cup cream to your desired consistency.

Nature Boy

Yeah Babe!
That is gaw jous! The lamb looks great. The sauce looks KILLER! Presentation.....perfect![p]Did you use "dark lamb or veal stock", or something else?[p]Beautiful, Tonia. Now I'm hungry.
Chris

QBabe

Nature Boy,[p]I found a veal demi-glace that was wonderful as a base. It had a roux in it that the sales clerk cautioned I might have to thin a bit, but it was exactly the right consistency and the flavor was amazing.[p]It was a really fun cook, and one we'll remember for a long time. And, if you buy SHELLED pistachios instead of UNSHELLED like we did, you'll save some time, LOL. I think we spent as much time shelling the silly nuts as I did cooking the meal...! 'Course some of that lost time was a result of the nuts that found their way into our mouths...shell a couple, eat a couple....Heee![p]Happy Monday to You!
Tonia
:~)[p]

RayS

QBabe,[p]Thanks for the recipes. If I can find a rack of lamb chops I will try the recipe this weekend, ah, even if I can't find a rack I will try it with chops.[p]RayS