Tandoori Rack of Lamb With Japanese Eggplant

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CHEF RAYMOND YAKELIS
SYSCO NEW ORLEANS
SERVES 2

 

Ingredients:
LAMB R ACK
1 Butcher’s Block lamb rack
1 tsp. olive oil
1 Tbsp. tandoori masala spice Salt and pepper to taste
EGGPLANT RELISH
¼ cup Arrezzio Imperial olive oil blend
1 Japanese eggplant, cut into ½-inch cubes
1 red sweet pepper, cut into ½-inch dice
1 yellow sweet pepper, cut into ½-inch dice
1 red onion, cut into ½-inch dice
1 tsp. garlic, chopped
2 Tbsp. pomegranate molasses
1 tsp. Sysco Natural fresh mint, chopped
Salt and pepper to taste
POMEGRANATE SAUCE
1 Tbsp. Arrezzio Imperial olive oil blend
1 shallot, minced
2 cups pomegranate juice Juice of half a lime
½ cup cane syrup
Salt and pepper to taste
HERB AND FETA SALAD
Half bunch Sysco Natural Italian parsley, chopped
2   oz. Sysco fresh mint, minced
2   scallions, cleaned and diced
2 radishes, thinly sliced
1 Persian cucumber, thinly sliced
2 oz. Sysco Classic feta cheese, diced
GARNISH
2 Tbsp. pomegranate seeds
2 tsp. pistachios, chopped
2 figs, halved

 

Directions:
FOR THE LAMB RACK
Cut lamb rack into two portions of four bones each. Then remove two bones on each portion, cleaning remainder. Rub lamb with olive oil and tandoori masala spice and season with salt and pepper. Sear lamb rack in hot skillet and finish in a 350 degree oven until internal temperature of 125 degrees.
Remove and let sit for 5 minutes to firm up before slicing.
FOR THE EGGPLANT RELISH
Heat a skillet with the olive oil blend and fry the eggplant, peppers, onions and garlic stirfry style. Drain excess oil and toss with pomegranate molasses and mint, and season with salt and pepper.
FOR THE POMEGRANATE SAUCE
In a sauté pan over medium heat, heat the oil. Add shallots and cook until translucent. Add pomegranate, lime juice and cane syrup and reduce until thick enough to coat the back of a spoon. Season with salt and pepper to taste.
FOR THE HERB AND FETA SALAD
On a plate, mound the parsley, mint and scallions. Shingle the radish and cucumber on the plate. Finish with diced feta cheese.
TO GARNISH
Slice medallions of lamb to the bone about a quarterinch thick. Place in center of plate, shingled out. Spoon on the eggplant relish; sprinkle pomegranate seeds and chopped pistachios. Finish with the pomegranate sauce and figs.