Saturday, February 23, 2013


yields four servings

Lamb Chops:
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

Smoked Bacon:
1 lb. slab smoked bacon
1 cup English peas

Parmesan Foam:
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

1 comment:

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