GRILLED RACK OF LAMB with cherry, balsamic vinegar and rosemary glaze A rich and tangy glaze complements this tender lamb that is available only once a year. Great served with seasonal vegetables and roasted, grilled or mashed potatoes. Chef’s tip: “A good quality veal or beef stock is a must.”
Serves 4
2 racks of lamb, 8 bones per rack, cleaned (ask your butcher to clean for you) Salt and fresh ground pepper, to taste 2 tbsp. olive oil
1 tbsp. minced garlic 1 small torpedo onion (or regular yellow onion), diced
1/2 cup balsamic vinegar 1/2 cup zinfandel wine
16 ripe dark cherries, pitted and cut in half 3/4 cup concentrated veal stock 1 sprig fresh rosemary
Preheat oven to 450 degrees. Season racks of lamb with salt and pepper and place meat-side down on a very hot grill. Grill for 4 to 5 minutes on all 4 sides or until golden brown. Transfer to an ovenproof dish and roast in the oven for about 10 minutes for medium to medium-rare. Meanwhile, in a small saucepan, heat olive oil over medium heat and add garlic and onion. Sauté for 2 minutes. Add vinegar and wine and reduce by half. Add cherries and stock and reduce to desired consistency. Add rosemary sprig, let sit for 1 minute, then remove and discard sprig. Cut each rack of lamb in half for double chops or into 4 for individual chops. Place on a warm plate with seasonal vegetables if desired, spoon sauce over top and serve immediately.
LOCAL CHANTERELLE MUSHROOM PASTA with creamy Cambozola sauce
Smith describes this as “a rich and satisfying dish with lots of mushroom flavor enhanced by tangy Cambozola cheese.”
Serves 4 to 6
4 oz. Cambozola cheese 1 cup heavy cream 4 oz. fresh spinach 2 tbsp. chopped basil Salt and fresh ground pepper, to taste 1 lb. penne pasta, cooked Roasted pistachios, for garnish
In a large skillet or sauté pan, heat oil until almost smoking. Add mushrooms, peppers, garlic and shallots. Cook on medium heat for 5 minutes, stirring occasionally. Add wine and reduce until almost dry. Add cheese and cream and cook until incorporated and sauce is desired consistency. Add spinach (or steamed asparagus), basil, salt and pepper. At the last minute, add cooked pasta and coat with sauce. Garnish with pistachios.
6 tbsp. olive oil 5 chanterelle mushrooms, stemmed and quartered 4 red peppers, roasted and julienned
2 tbsp. minced garlic 2 tbsp. minced shallots 1/2 cup white wine
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