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Roasted Te Mana Lamb Rack | Maitake Mushrooms | Confit Pearl Onions | Compressed Feta

Name: Roasted Te Mana Lamb Rack | Maitake Mushrooms | Confit Pearl Onions | Compressed Feta
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Cuisine: American
Ingredients: Pearl onions; 1 cup Pearl onions; 2 tbsp. Butter; 1 cup Chicken stock; ㅤ ㅤ Salt to taste; ㅤ ㅤ Black pepper to taste; Lamb; 1 rack Te mana lamb rack; 2 tbsp. Vadouvan spice; 1 tsp. Black pepper; 1/4 tsp. Salt; 2 tbsp. Canola oil; 1 slice Lamb fat -removed and reserved; 2 tbsp. Butter; 1/4 tsp. Pepper; 1/2 ea. Shallots; 2 sprigs Rosemary; Mushroom; 3 ea. Garlic; 2 tbsp. Butter; 1/2 ea. Shallots minced; 1 tbsp. Black garlic essence; 2 tsp. Kosher salt; 1 Head Whole maitake mushrooms; Feta; 1/2 cup Fresh feta; 1 tbsp. Ponzo sauce; 1/2 tsp. Kosher salt; 1/4 tsp. Pepper

Chef Ben Diaz

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Roasted Te Mana Lamb Rack | Maitake Mushrooms | Confit Pearl Onions | Compressed Feta

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Te mana lamb is an all-natural grass-fed lamb from New Zealand; it is seasoned with a Vadouvan spice blend that gives the lamb a sweet robust tone. Beautiful maitake mushrooms are paired with this roasted lamb and finished with sweet pearl onions to offset the savory tones of the mushroom and it is all blended together with fresh compressed feta.

Recipe

PRE TIME: 20 min

COOKING TIME: 25 min

TOTAL TIME: 45 min

2 SERVING

Ingredients:

Pearl onions
1 cup Pearl onions
2 tbsp. Butter
1 cup Chicken stock
ㅤ ㅤ Salt to taste
ㅤ ㅤ Black pepper to taste
Lamb
1 rack Te mana lamb rack
2 tbsp. Vadouvan spice
1 tsp. Black pepper
1/4 tsp. Salt
2 tbsp. Canola oil
1 slice Lamb fat -removed and reserved
2 tbsp. Butter
1/4 tsp. Pepper
1/2 ea. Shallots
2 sprigs Rosemary
Mushroom
3 ea. Garlic
2 tbsp. Butter
1/2 ea. Shallots minced
1 tbsp. Black garlic essence
2 tsp. Kosher salt
1 Head Whole maitake mushrooms
Feta
1/2 cup Fresh feta
1 tbsp. Ponzo sauce
1/2 tsp. Kosher salt
1/4 tsp. Pepper

Directions:

Step 1

Preheat the oven to 350°F/180°C.

Step 2

Pearl Onion: In a large saucepot, add the butter and pearl onions; cook over low heat until the onions become caramelized, about 5 minutes.

Step 3

Season the onions with salt and add the chicken stock bring to a boil then reduce and allow to simmer for approximately 10 minutes.

Step 4

Remove any excess silver skin sinew and discard. Trim some of the fat and set it aside.

Step 5

Season the lamb with salt and the vadouvan spice. In a medium-hot skillet add the canola oil then sear the lamb all over until caramelization forms. Remove from heat.

Step 6

Wrap the bones in foil and place the lamb into a pre-heated 350°F/180°C oven for 15 minutes.

Step 7

Remove the lamb from the oven and place it into a large skillet along with the butter, rosemary and garlic. Baste the lamb for 4 minutes. Allow the lamb to rest for 10 minutes before cutting and serving.

Step 8

Mushroom: Combine the oil, shallots, and black garlic essence in a small bowl, next add the mushroom and toss to combine.

Step 9

Feta: Place the feta in a small bowl and crumble lightly, next add the olive oil, salt, pepper, and yuzu juice.

Step 10

Place the feta into a container lined with plastic wrap and gently and tightly wrap the feta.

Step 11

Carve the lamb rack in between each bone place the mushrooms offset to the plate and crumble the feta on top, next layer the sliced lamb and top with the pearl onions.

Step 12

Finish with a drizzle of the confit liquid. garnish with edible flowers.