With "Savoyarde" Potatoes, Haricot Vert, & Roasted Garlic Jus
A signature dish by Executive Chef Jonathan Harootunian
Ingredients:
4 Pieces New Zealand Lamb Rack (4 Bone Chops Each)
2 TBSP Garlic, Chopped
Salt & Pepper to taste
Directions:
Season Lamb with Salt & Pepper. Roast at 400° F until medium-rare, 7 to 8 minutes. Set aside, and let rest, 4-5 minutes.
"Savoyarde" Potatoes
Ingredients:
2 Cups Red Potato, Cubed
1 Cup Heavy Cream
¼ Cup Spanish Onion, Diced
1/3 Cup Slab Bacon, Diced
Directions:
Roast potatoes at 400 degrees until just tender. Sauté slab bacon over medium heat, add onions, and sauté until slightly browned. Reduce Cream over medium heat, until it is half the original volume. Combine Cream with the onions and Bacon. Add the roasted potatoes. Keep warm until needed.
Haricot Vert
Ingredients:
1 Lb. Thin Green Beans
Butter, Salt & Pepper to taste
Directions:
Blanch beans in boiling water, shock in an ice water bath. Shake off excess water, and sauté in butter. Salt and Pepper to taste.
Roasted Garlic Jus
Ingredients:
¼ Cup Garlic Cloves
2 Cups Lamb Stock
Directions:
Wrap Garlic Cloves in tin foil and roast until soft. Remove from foil and puree. Reduce lamb stock until thickened. Add garlic Puree, Salt and Pepper to taste. Reserve until needed.
For Assembly:
Place roasted lamb rack in center of plate. Spoon potato mixture to one side of the lamb, arrange green beans on the other side. Spoon garlic jus around plate.
Serves 4
