April 1, 2006
RH Staff
From: Chef Hunter Morton, Max Downtown restaurant, Hartford, CT. Yield: 4 servings.
2 8-bone lamb racks, frenched
1 cup almonds, toasted and ground
1⁄4 cup bread crumbs
6 Medjool dates, pitted and finely chopped
1⁄4 cup port wine
3 oz. roasted garlic
1 thyme sprig, chopped
1⁄2 rosemary sprig, chopped
1 sage sprig, chopped
2 oz. olive oil
to taste, salt and pepper
Soak dates in port wine for 30 minutes; drain. Combine almonds, bread crumbs, dates and chopped herbs together. Puree roasted garlic in food processor. Heat saute pan on high heat. Season lamb racks with salt and pepper. Add olive oil to saute pan. Sear both sides of lamb in saute pan. Place on a roasting rack in oven for 12 minutes. Remove from oven; spread roasted garlic puree on top of lamb. Place almond mixture on top. Place back in oven for 2 more minutes. Remove and let rest for 3-4 minutes. Slice lamb rack down the bone, and serve.
CALIFORNIA ALMOND BOARD
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