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Roasted Rack of
Colorado Lamb
With Wild Mushroom and Blue Cheese Bread
Pudding
Ingredients:
2 ea 8 bone Colorado
lamb racks (use only domestic lamb, it is the best
in the world)
2 cups assorted wild mushrooms
1 cup onion, small diced
2 teaspoons minced
garlic
2 cups Andouille
sausage, medium diced
2 Tablespoons vegetable
oil
8 large eggs
1 quart heavy cream
1 cup blue cheese
crumbles
white bread or focaccia,
cut into cubes, use enough to absorb egg mixture
Salt and Pepper to taste
Individual aluminum cups
or ramekins
Procedure:
To Prepare the lamb
for cooking:
Peel the fat cap
off the back of the lab rack, be sure to leave some fat, just pull off
the large cap. Using a sharp boning knife cut about ˝ inch down between
the bones of the lamb and remove the fat.
To
cook the lamb:
Season generously
with salt and pepper and in a large sauté pan over medium heat place the
lamb racks fat side down, slowly render away much of the fat and cook
till a nice golden brown, flip the lamb and place in a 350 degree oven
for about 12-15 minutes for medium rare. Remove the lamb from the pan
and place on a cooling rack for at least 5 minutes. This allows the lamb
ample time to rest and cook evenly.
Bread Pudding:
Sauté the mushrooms, onions, garlic, sausage in oil
until the onions start to get transparent. Beat the eggs and cream
together until mixed. add the bread and the blue cheese to the egg
mixture. Add the warm mushroom mixture and mix thoroughly till blue
cheese melts slightly and becomes incorporated. add salt and pepper.
Allow the mixture about 20 minutes to soak before cooking. Preheat
your oven to 350 degrees. Grease your individual aluminum cups with pan
spray. Add the Bread Mixture to the cups going slightly above the top of
the cup. Put in a larger casserole dish and then add water to the dish
about half way up the cups. Bake at for 25-30 minutes. When finished
the tops should be golden brown and bread pudding will be firm but not
hard. Pop out of cups and serve. Makes 10-12 servings.
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