Rack of Lamb with Lamb Croquette

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
4

An artfully crafted meal, this pairing of rack of lamb and lamb croquettes delivers tender meat with great flavor in two forms.

Ingredients

For Lamb Croquette:
1 lb. boneless lamb
Olive oil
1 small onion, finely diced
1 carrot, finely diced
1 celery stalk, finely diced
2 garlic cloves
1⁄2 tbsp. fresh thyme
Lamb or chicken stock
4 oz. flour
3 eggs, beaten
8 oz. freeze-dried potato flakes

For Rack of Lamb:
4 lamb racks, cleaned
Salt and cracked pepper, to taste
6 1⁄2 cups fresh rosemary leaves
5 1⁄4 cups fresh cilantro
2 1⁄4 cups fresh basil
1⁄2 cup chopped garlic
1 cup pine nuts
2 1⁄2 cups grated  Parmesan cheese
7 1⁄4 cups olive oil
Freeze-dried potato flakes, as needed
Roasted tomatoes
Roasted asparagus

Steps

1. For Croquette: In a sauté pan, brown lamb pieces in olive oil. Transfer to stockpot; add onion, carrot, celery, garlic, and thyme and cover with stock. Cook until lamb is very tender; shred meat.

2. Strain stock and reduce by one-fourth, until it turns almost gelatinous. Mix shredded lamb and reduced stock; add enough potato flakes to bind. Pat mixture into shallow pan and freeze.

3. The next day, unmold and slice into strips about 2 in. long by 1⁄4 in. thick. Dust with flour and dip in beaten eggs, then roll in potato flakes; repeat. Deep-fry in olive oil at 350°F until golden brown.

4. Preheat oven to 375°F. Season lamb racks with salt and pepper; roast to desired temperature.

5. Meanwhile, puree rosemary, cilantro, basil, garlic, pine nuts, and Parmesan cheese. With machine running, drizzle in olive oil to emulsify. Season with salt and pepper.

6. Remove lamb from oven and brush with some of marinade; sprinkle potato flakes on top. Place back in oven or under broiler until browned.

7. Plate lamb rack with tomatoes and asparagus; garnish with lamb croquette.

Source: Recipe from Chef Christopher Gross

More From FoodService Director

Industry News & Opinion

This semester, the East Quad dining team at the University of Michigan in Ann Arbor is taking steps to offer more authentic global cuisine , Michigan Daily reports.

The team has partnered with the Office of Student Life to start a conversation with students on how best to create and serve Middle Eastern and North African cuisine. Additionally, the university invited chefs from Japan and India to campus to help its chefs create more authentic recipes.

The school’s push for more accurate global cuisine was partially inspired by an international food event that got cancelled...

Industry News & Opinion
Madison food truck

The Madison Metropolitan School District in Madison, Wis., has partnered with a local organization to debut a food truck that will serve healthy, locally sourced lunch options for Madison high school students, according to The Capital Times .

The truck, which was donated by the Emmi Roth Cheese Co., will visit four high schools Tuesday through Friday, spending a day at each campus. Students who qualify for free or reduced-price lunch can use the food truck as they would the school cafeteria for no-cost or discounted meals.

Members of MMSD and partner organization REAP Food...

Industry News & Opinion

Identifying prospective employees may be less challenging for foodservice operators than getting would-be recruits to complete the hiring process , according to a new study of why job applicants bail.

The report shows that nearly three out of fours applicants (74%) will drop their effort to be hired if they suspect management is racist, and two out of three (62%) will flee if they learn of sexual harassment allegations. Roughly the same proportion (65%) will halt their pursuit if they encounter indications of a gender gap in pay.

About half (45%) of candidates won’t show...

Menu Development
zoodles

Here’s how two operations are spotlighting produce this season.

Oodles of zoodles

Binghamton University underscored its growing focus on plant-based options with a recent zoodle pop-up on campus. The pop-up, which served vegetable noodle bowls in vegan and vegetarian varieties, sold out of the dishes in four hours. The Binghamton, N.Y., school aims to add zoodles to its regular menu in the fall.

A buffet boost

The dining team at Miami University in Oxford, Ohio, recently re-evaluated its buffet offerings with an eye toward adding healthy options. It updated the fruit and...

FSD Resources