Spring seems synonymous with lamb recipes, although the two global recipe ideas we're providing herein can be an asset to menus year-round.
Peanut Crusted Rack of Lamb
From: Executive chef Boyd A. Rose, Rainwater, Atlanta.
1 rack of lamb, cleaned and trimmed
to taste, kosher salt and white pepepr
as needed, peanut butter hoisin sauce (recipe follows)
as needed, chopped peanuts
Peanut Hoisin Sauce:
1 can hoisin
2 cups peanut butter
1 cup lime juice
½ cup sesame oil
¼ cup chile garlic sauce
¼ cup fresh mint
1 bunch cilantro, finely chopped leaves and stems
to taste, kosher salt, white pepper and cayenne pepper
For peanut butter hoisin sauce: Mix all ingredients in a bowl.
For lamb: Preheat oven to 400°F. Season rack of lamb lightly with salt and pepper. Heat a large Dutch oven over high heat. Add lamb and sear on all sides until golden brown. Transfer pan to oven for about 12 minutes for medium-rare. When meat has nearly reached desired degree of doneness, remove from oven, brush with hoisin sauce and roll it in peanuts. Place back in oven until optimal temperature is reached. Allow to rest before carving into individual chops.
Asian Salad with American Lamb
From: Chef Cindy Pawlcyn, Mustards Grill, Napa, CA. Yield: 12 servings.
1½ cups nam pla (Vietnamese fish sauce)
1½ cups lemon juice
1½ cups soy sauce
6 Tbsp. granulated sugar
2½ tsp. cracked coriander seeds
2½ tsp. cracked pepper
pinch of cayenne
7 to 9 tomatoes, vine-ripened Beefsteak, sliced
⅓ bunch cilantro, leaves only
4 scallions, minced
3 Tbsp. rice wine vinegar
pinch of salt, pepper and cayenne
1 cup virgin olive oil
½ cup toasted sesame seeds, for garnish
3 cups arugula or baby spinach
1½ heads butter or Boston bibb lettuce
1½ cups watercress leaves, tender small stems
3 Tbsp. basil or mint leaves
3 Tbsp. sherry or rice vinegar
4½ tsp. Dijon-style mustard
1½ tsp. grated lemon zest
¾ tsp. sea salt
¾ tsp. fresh ground black pepper
½ to ¾ cup extra virgin olive oil
For marinade: Combine all ingredients; mix well until sugar is dissolved. Marinate lamb loins for 3 to 4 hours. Grill lamb loins until medium-rare or desired degree of doneness. Chill. Slice in very thin slices.
For tomato salad: Mix all ingredients well in medium bowl with spoon. Do not break tomatoes.
For vinaigrette: Mix sherry or rice vinegar, msutard, lemon zest, salt and pepper well. Whisk in olive oil until emulsified. Reserve ¼ cup for drizzle on plate. Just before serving, toss with greens.
To serve: Arrange tomato salad in center of plate. Place slices of lamb around outside and dressed greens in center. Drizzle with any remaining vinaigrette.
Note: Mustards Grill serves this with sweet potato salad.