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

Ideas and Innovation
sriracha bottles

Generally, I’m not one to make New Year’s resolutions. They tend to be grandiose and unrealistic—and why not just resolve to start doing/not doing that thing you’re not doing/doing right away instead of going hog wild until Jan. 1? (New Year’s Day also is my birthday, and if you can’t eat at your favorite Thai restaurant and sip bubbly then, well, when can you?)

I do, however, enjoy the raucous singing of “Auld Lang Syne” to ring in the new year, though I’ve never been quite sure whether you’re supposed to be remembering the year fondly or happily putting it out of mind. While I...

Managing Your Business
briggo coffee haus kiosk

Though diners’ appetites for coffee are seemingly bottomless, adding a full-service coffee shop to every corner of a facility probably isn’t in the playbook. Here’s a look at how two operators added coffee service with relatively small footprints—with one decidedly futuristic (robot barista, anyone?), and the other low-tech but nimble.

Specialty coffee vending at Dell

Dell has a full-service Starbucks on its Red Rock, Texas, campus, but the location isn’t always convenient for a quick coffee pickup. “Certain times, you go into the bistro, like 7 a.m. to 9 a.m., there’s quite a long...

Ideas and Innovation
baked bread

Instead of sourcing value-added product to reduce labor, the food and nutrition team at University of Wisconsin Hospital and Clinics in Madison outsources its baked goods to a local shop that hires only formerly incarcerated workers. The bakery was able to hire two new former inmates in order to keep up with the volume needs of the hospital. “We want to be really entrenched in the community, not just have a building that sits in the center of Madison,” says Amy Mihm, clinical nutrition specialist for the hospital.

Managing Your Business
food symbols allergens

Bellevue School District in King County, Wash., has reduced the instances of life-threatening allergic reactions by 94% since 2013. Wendy Weyer, business manager for nutrition services, says that success stems from direct communication with the district’s 20,000 students.

Q: What was the first thing you did to start reducing allergic reactions?

A: More than five years ago, we changed our menu signage to provide information to students on what the common allergens were on all the foods that were served at every station. We use symbols such as an egg or a wheat stalk for younger...

FSD Resources