yields four servings
2 Colorado lamb racks
5 cloves garlic, chopped
4 shallots, chopped
4 sprigs parsley, chopped
¼ cup vegetable oil
salt and pepper, to taste
English Pea Puree:
2 lb. English peas
½ cup chicken stock
2 tablespoons fresh mint, chopped
1 gallon water
salt, to taste
1 lb. slab smoked bacon
1 cup English peas
1 lb. parmigiano-reggiano, grated
1 cup milk
¼ lb butter
For the Lamb Chops: Using a sharp knife, remove fat cap from lamb racks. Scrape the
bone down to the end of the eye. Make sure bone has no meat and
perfectly clean. Combine with remaining ingredients and let marinate
overnight. Remove meat from marinade and wrap bones with wet paper towel
then foil so they don’t burn. Season lamb with salt and pepper. Sear in a hot pan and finish in 350-degree F oven until desired doneness. Let rest in oil before slicing.
For the English Pea Puree: Shuck peas from their husks. Bring salted water to boil and
blanch peas for three minutes, or until cooked through but still
toothsome. Shock in ice bath to chill quickly and keep bright green
color. Put in vita prep with mint and slowly incorporate chicken stock
until puree consistency. Pass through metal tami using a rubber
spatula. Season with salt and white pepper.
For the Smoked Bacon: Remove skin off bacon and cut into small dice. Sauté until cooked through. Keep warm and toss with English peas.
For the Parmesan Foam: Melt parmesan in milk. Using an immersion blender, add butter and froth the top.
To Serve: Spread pea puree and parmesan sauce on plate. Top with bacon and
peas. Slice lamb and arrange on top. Garnish with parmesan foam.
bacon recipe courtesy of: Alex Reznik, Top Chef, Season 7, Episode 9, Elimination Challenge, Bravo TV