Lamb Bourguignon with Root Vegetable-Larded Lamb Loin, Braised Lamb Shoulder and Herbed Lamb Rack with Chanterelle Spätzle and Lamb Jus

Lamb Bourguignon with Root Vegetable-Larded Lamb Loin, Braised Lamb Shoulder and Herbed Lamb Rack with Chanterelle Spätzle and Lamb Jus

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Credit: James Overbaugh
The National Culinary Review, November 2008

Ingredients

Root Vegetable-Larded Lamb Loin
1 large American lamb loin, trimmed, approximately 1 lb.
1 T. vegetable oil, divided
1 t. chopped fresh basil
Salt and freshly ground white pepper, to taste
Root—vegetable wrap (recipe follows)

Root-Vegetable Wrap
1 cup fresh parsley leaves, washed
1/8 cup extra-virgin olive oil
4 T. grated Parmesan, divided
2 T. pine nuts
Salt and freshly ground white pepper, to taste
3 strips parsnip, approximately 5-inches long and 1/4-inch x 1/4-inch
3 strips carrot, approximately 5-inches long and 1/4-inch x V4-inch
3 strips red pepper, approximately 5-inches long and 1/4-inch x 1/4-inch
1 T. vegetable oil
6 large spinach leaves (or Swiss chard)

Herb-crusted Lamb Rack
1 rack of lamb, approximately 1/2 lbs.
Vegetable oil, as needed
Salt and freshly ground black pepper, to taste
1 T. chopped rosemary
1 cup panko breadcrumbs
1/4 Cup rosemary, thyme and parsley, chopped
1 cup flour
1 cup egg wash
Canola oil for frying, as needed

Braised Shoulder
1 1/2 lbs. lamb shoulder
1/2 lb. bacon
4 garlic cloves, peeled
2 Roma tomatoes, quartered
1 small onion, peeled, rough chopped
2 small carrots, peeled, rough chopped
1/2 celery root, peeled, rough chopped
1 T. flour
1 T. tomato paste
2 bottles red Burgundy
1 cup lamb stock
1/2 t. mixed peppercorns
2 bay leaves
2 cloves
1 cinnamon stick
1 branch rosemary
Salt and freshly ground white pepper, to taste

Spätzle-Mushroom Mixture
1 T. unsalted butter
1 T. vegetable oil
1/2 pint pearl onions, peeled, left whole
Salt and freshly ground white pepper, to taste
1 cup chanterelles, cleaned Spätzle (recipe follows)
Lamb-bourguignon reduction (from braised shoulder)
1 T. chopped parsley
1/4 cup heavy cream

Spätzle
4 whole eggs
2 egg yolks
1 lb. all-purpose flour
1/3 cup Dijon
1/3 cup Pommery mustard
1/8 cup chopped fresh rosemary
Salt and freshly ground white pepper, to taste

Instructions

Root Vegetable-Larded Lamb Loin
Prepare lamb loins for larding by cutting into 2 pieces each. Using either larding needle or other thin object, pierce loins lengthwise, directly through center of loin. Widen hole using a clean sharpening steel or dowel. Lubricate hole with vegetable oil. Unwrap frozen vegetable/spinach wraps; slide them into lamb. Marinate with a bit of oil and basil. Season with salt and pepper. Heat heavy skillet; add remaining oil. Sear lamb over high heat until golden brown.

Root Vegetable Wrap
Prepare parsley pesto by puréeing parsley, extra-virgin olive oil, 1 T. Parmesan and pine nuts in food processor. Season with salt and pepper; reserve. Sauté vegetable strips and pepper briefly in vegetable oil. Remove; pat dry with paper towels. Season; reserve. Blanch greens in boiling salted water. Remove; shock in ice water. Drain, dry and lay 3 pieces each of greens out in rectangular fashion on 2 pieces of plastic wrap. Arrange 3 strips each of vegetables all lying in same direction. Sprinkle with remaining Parmesan cheese; season with salt and pepper. Drizzle with pesto. Using plastic as guide, roll root vegetables tightly in spinach. Freeze solid; reserve.

Herb-crusted Lamb Rack
French rack of lamb. Rub with oil. Season with salt and black pepper; sprinkle with rosemary. Preheat large, heavy-bottomed sauté pan. Add oil; sear rack until golden brown. Remove from pan; cool. In food processor, combine panko and herb mixture. Season; puree until very fine. Remove; place in shallow pan. Place flour and egg wash in separate shallow pans. Bread eye portion of racks by first flouring, egg washing and then breading with panko/herb mixture, taking care to shake off excess each time. Preheat oil to 350°F; fry rack eyes to seal on crust. Remove; pat dry with paper towel.

Braised Shoulder
Clean shoulder of skin and sinew; season with salt and pepper. In large braiser over high heat, brown shoulder well. Pour off remaining fat; add bacon, garlic, tomatoes, onion, carrots and celery root. Dust with flour; sauté over high heat until browned. Add tomato paste; brown lightly. Deglaze with red wine and stock. Bring to simmer; add peppercorns, bay leaves, cloves, cinnamon and rosemary. Remove from stove and place in 375°F oven for 2 hours. The shoulder is finished when tender. Remove shoulder from pot; keep warm. Pass cooking liquid through sieve into pot; reduce until sauce consistency. Adjust seasoning; reserve lamb jus (divided) warm.

Spätzle-Mushroom Mixture
Heat large sauté pan over medium heat; add butter and oil, then pearl onions. Toss; season lightly. Place in 350”F oven; continue cooking, tossing intermittently, until almost done. Remove from oven; return to range top. Add chanterelles; sauté until done. Add spätzle; continue cooking until heated through. Add enough lamb-bourguignon reduction to coat. Finish with parsley and cream; season. Reserve warm.

Spätzle
Put ingredients in large stainless- steel bowl. Using stiff whisk, work ingredients into smooth batter. Let rest 30 minutes. Prepare boiling salted water with a little oil. Scrape long, thin pieces of spätzle dough into water using bread board and pastry card or spätzle maker. Simmer 4 minutes; remove. Shock in cold water; reserve.

To finish:
Cut lamb shoulder into large pieces. Glaze with lamb-bourguignon reduction; season. Reserve warm. While preparing spätzle and shoulder, cook rack and lamb loin to medium rare. Remove; allow to rest. Slice lamb rack and loin into 4 equal portions. Spoon spätzle/ mushroom mixture into center of plates; arrange shoulder, rack and loin around. Drizzle with sauce; garnish with rosemary sprig.

Yield

4 servings

Tags

Lamb, Main Dish, The National Culinary Review

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