Saturday, April 10, 2010

Early Easter Dinner

Before I got into any of the many issues at August Grocery, I should have mentioned my early Easter Dinner Day.  As is tradition of the last three years, I make a rack of lamb with a rosemary plum sauce each easter.  This year, I was going to my uncles house to eat ham on actual Easter, so I had to adjust my plans to keep the tradition alive.

This time, we were going to head out to Cuvee Cellars after, so I invited Vu out to come and eat with us.  As per usual, the lamb was amazing.  I think I finally got the fat crisping part down because that was better than usual.  Vu ended up eating the plum sauce like it was ice cream after he finished his lamb.

Here is the recipe and a picture.

1 rack of lamb, frenched
2 plums, pitted and cut into halves
2 plums, peeled and diced
1/2 cup of red wine plus 3 tbsp of red wine
3 tbsp sugar
3 tbsp butter
2 sprigs rosemary
1/2 cup veal stock (you could also use chicken)
kosher salt

1.  Preheat oven to 350.
2.  Put the plum halves in an oven poof pan with the sugar, three tbsp of red wine, two tbsp butter, and one sprig of rosemary.  Cover the pan with foil and put it in the oven for 30 minutes.  When plums are done take them out one at a time, remove the skin (it should come off easily) cut each half in half (so you have quarters) and put them back in the pan and toss with the sauce.
3.  While plums are roasting, put 1/2 a cup of red wine, the veal stock, and 1 diced plum into a pan.  Simmer over medium heat for about 20 minutes.
4.  Put plum halves, and the red wine-plum mixture into a blender, and blend on high until smooth.  I like to thicken it with a bit of Ultra-Tex 3, but as that is not a very common kitchen thing, you could probably add a little flour if you want it thickened, or even make a little roux in a pan and pour the plum sauce into the roux.
5.  Heat a frying pan over medium heat and put the last tbsp of butter in it.  Put the last diced plum, the leaves from the last sprig of rosemary, and a pinch of salt and pepper into the pan.  Stir frequently for 3 minutes until plums are cooked through.
6.  Increase heat in oven to 450.  Lightly sprinkle the lamb with salt and pepper.
7.  In a large saute pan, heat some olive oil over high heat until it begins to smoke.  Put lam, fat side down into the oil.  Brown for 2-3 minutes and then flip to brown the other side.  Transfer the lamb to a baking sheet, fat side up.
8.  Put the lamb in the oven for 15-18 minutes until it is medium rare.  Take out and wrap tightly with foil for 5 minutes before slicing.

No comments:

Post a Comment