Roasted Rack of Silverton Lamb 'en Crepinette' with Oregon Hazelnuts, Morels and Wild Nettles with Organic Wheat Berry Pilaf Recipe
Posted by
Directions:
- Saute morels in clarified butter until softened and liquid is released. Add 1/2 clove of garlic, salt, pepper, and thyme sprig. Remove from the heat and chill. Dice finely and reserve.
- Saute the nettles and the remaining 1/2 clove of garlic in a little clarified butter. Season with salt and pepper. Remove from the heat and cool. When cooled, mix with the cooled morels. Mix the shallots, ground lamb, hazelnuts, herbs, and bread crumbs in a small bowl. Moisten with the egg until the mixture reaches a spreadable consistency. Chill.
- Taste the ground lamb mixture by sauteing a small portion to check for seasonings. Season the rack of lamb and sear until golden brown on all sides in clarified butter. Allow to cool on a rack. On a flat surface lay out a sheet of plastic wrap, on top of the plastic, lay a sheet of the caul fat. Season the lamb rack again with salt and pepper. Spread a 1/4-inch layer of the ground lamb mixture on the caul fat, and place the lamb rack (loin side) on the mixture. Spread a little more of the mixture onto the lamb to provide a nice ring around the caul fat. Wrap the caul completely around the lamb rack, taking care not to tear the caul fat. Season with salt and pepper.
- Preheat the oven to 375 degrees F. Heat a heavy saute pan and place the rack, saddle-side up, in the pan. Baste the rack with the pan juices. To cook caul fat and cause it to shrink, turn the rack over and place in the oven and roast for 10 minutes. Rest in a warm area for 10 minutes to allow the juices to reabsorb and allow the meat and ground lamb mixture to secure together. Serve with Wheat Berry Pilaf.
- For Wheat Berry Pilaf:
- 24 hours before, cover the wheat berries with cold water and set in refrigerator to absorb liquid.
- Bring 2 quarts water to a boil in a large pot, and add the wheat berries. Boil until the wheat berries have softened. Drain and allow to cool, do not rinse with cold water. At serving time, saute 1 tablespoon butter and shallots, carrots, celery and garlic until soft. Add the wheat berries when the aromatics are cooked and saute briefly to coat the berries with the seasonings. Check for salt and pepper. Deglaze with the lamb jus and add the rest of the butter, the albumen and reduce until syrupy. Stir in the thyme leaves and serve immediately.
- Yield: 4 servings
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 281.14 Kcal (1177 kJ) | ||
| Calories from fat | 119.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.25g | 20% | |
|---|---|---|---|
| Cholesterol | 58.9mg | 20% | |
| Sodium | 125.89mg | 5% | |
| Potassium | 363.69mg | 8% | |
| Total Carbs | 28.27g | 9% | |
| Sugars | 4.05g | 16% | |
| Dietary Fiber | 5.75g | 23% | |
| Protein | 10.63g | 21% | |
| Vitamin C | 5.7mg | 9% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 84.2mg | 468% | |
| Calcium | 189.7mg | 19% | |
| Amount Per 100 g | |||
| Calories | 42.97 Kcal (180 kJ) | ||
| Calories from fat | 18.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.02g | 20% | |
|---|---|---|---|
| Cholesterol | 9mg | 20% | |
| Sodium | 19.24mg | 5% | |
| Potassium | 55.59mg | 8% | |
| Total Carbs | 4.32g | 9% | |
| Sugars | 0.62g | 16% | |
| Dietary Fiber | 0.88g | 23% | |
| Protein | 1.62g | 21% | |
| Vitamin C | 0.9mg | 9% | |
| Iron | 12.9mg | 468% | |
| Calcium | 29mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Lima Beans and Ham Soup
Dried lima beans, Water, Ham steak, cubed, Butter and 7 more.. -
It's Thyme for Rice Pilaf
Butter or 4 tbsp margarine, Chopped onion, Diced carrot and 12 more.. -
Seafood Cannelloni
Chopped shallot, Chopped carrot, Chopped celery and 16 more.. -
Butternut Squash Soup with Chestnuts
Shallots, chopped, Carrot, chopped, Celery rib, chopped and 9 more.. -
Split Pea Soup
Butter, Yellow onion, diced, Carrot, diced and 14 more.. -
Day After Thanksgiving Soup
Butter or 2 tbsp margarine and 17 more.. -
Winter Squash Soup With Apples
Unsalted butter, Shallot, finely chopped and 10 more.. -
Vegetable-Stuffed Loin of Veal with Sweetbreads
Veal sweetbreads, Salt and 18 more.. -
Split Pea Soup, My Way
Butter, Onions, finely chopped, Carrots, finely chopped and 22 more.. -
Low Carb Turkey Chowder
Butter, Green onion, sliced into small rounds and 14 more..
Also Try
-
Roast Racks of Lamb with New Potatoes and Mint Pesto
Olive oil, Garlic cloves, minced, Dijon mustard and 9 more..4 (1 Votes) -
-
-
Rack of Spring Lamb with Roasted Garlic
Heads garlic, Olive oil, Water, Whole grain mustard and 6 more.. -
-
-
-
Fennel and Rosemary-Crusted Roasted Rack of Lamb
Fennel seeds, crushed, Chopped fresh rosemary and 6 more.. -
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
