This lesson’s dish is a spring rack of lamb with persillade with caponata and a mustard jus. It involves some supplementary work to make the meal come together. There is some preparation work required; for instance, the mustard jus takes several hours to create.
Yield: 25 portions
- 5500 g rack of lamb, cleaned and split
- salt, to taste
- black pepper, to taste
- 25 g thyme
- 35 g rosemary
- 12.5 ea garlic clove
- extra virgin olive oil, as needed
- 2500 g caponata
- 500 ml mustard jus
- 500 g crispy fried onions
- Dijon mustard
- tomato paste
- white wine
- lamb trim
- lamb bones
- chicken stock
- Dijon mustard
- 90 g extra virgin olive oil
- 1400 g eggplant, Japanese, medium diced
- 400 g onions
- 240 g celery, central part, peeled
- 490 g canned tomatoes, pureed in a blender, no juice
- 50 g pine nuts
- 90 g raisins, gold
- 50 g capers
- 120 g olives, Castelvetrano, cut in eighths
- 10 g basil
- 100 g red wine vinegar
- 50 g sugar
- salt, as needed
- black pepper, as needed
- garlic, as needed
- butter, as needed
- panko breadcrumbs
- bruise garlic
- salt, as needed
- pepper, as needed
- oil, as needed
- crispy fried onions
- 500 g yellow onions, sliced #14
- buttermilk, as needed to cover
- 500 g all-purpose flour
- 55 g trisol, 10 percent of flour weight
- 50 g spice mix
- 1 C paprika
- 1 C light chili powder
- 1 T cayenne
- 1 T garlic powder
- 1 T onion powder
- 1 T salt
- 1 T white pepper
Cooking Method: Lamb Mustard Jus
To make the mustard jus, roast bones, and trim. Meanwhile, in a pan, caramelize the mirepoix. Add the tomato paste and cook until it depends on the color. Deglaze the pan with white wine and reduce until the pan is nearly dry.
Add the bones and trim, cover with stock, add a sachet, and cook for six hours. Once cooked, strain it and add Dijon mustard. Blend with an immersion blender. You can adjust the consistency to nappe with arrowroot slurry if needed.
Cooking Method: General Steps
To begin this lesson’s dish, small‐dice the eggplant, salt it, and let it sit for one hour. Moisture will come out of the eggplant. A bit of the liquid will start to turn brown, and that is when you need to rinse.
The next step is to find brunoise the garlic. Cut a piece of garlic in half. Remove the germ, and then cut the garlic as finely as possible. Divide the results in half. One portion will be used now and half will be used later.
After that, begin the caponata, which will take about an hour to make from start to finish. In a medium-sized pot on medium heat, add a small amount of olive oil. Add onions and peeled celery before it gets hot. Heat this until the onions become translucent. Once that occurs, add the brunoise garlic. After 10 seconds, the garlic will aromatize. Add tomato puree—that is, canned tomatoes crushed by hand. Once it is all cooking, add a pinch of salt. From here, the mixture is going to take roughly 35 minutes to cook, so turn the heat down low and keep an eye on it.
Portion the rack of lamb, creating even pieces of lamb that are ready to cook. Put this on a seasoning tray—that is, a rack with a pan underneath it.
Next, make the persillade. Add breadcrumbs to a food processor, giving it a short spin. After that, add the parsley and garlic, and then spin the mixture. Add salt and pepper while it spins. Next, add enough olive oil to coat the ingredients without becoming too greasy. Stop the processor and push everything that has gathered around the edge back down, and then process everything for another minute. Once the mixture is ready, you can put the breadcrumbs into a pan.
Season the lamb by adding the pepper first. Flip it over and repeat on the other side, also adding salt. Flip it once more and add salt to that side as well.
Heat a pan to a very hot temperature. Also, make sure your oven is turned on and heated to 400–425 degrees.
Once the pan is hot, add grapeseed oil. Coat the entire bottom of the pan. Let the oil heat up for another 30 seconds. Get a spoon ready for basting. Place the lamb in the pan with the show side down. Wait for about 10 seconds and then give the pan some movement. Both pieces of lamb should move, with nothing sticking to the pan. Add some aromatics to the pan, placing thyme and rosemary in the oil. Also, add a crushed clove of garlic.
The bones of the lamb are full of blood, and it is important to help get the blood out of the bone and keep the moisture in the actual protein. Tilt the pan on an angle to pool the oil on one end. Using your basting spoon, run the oil over the bones of each piece of lamb.
After the Maillard reaction begins, the lamb should have roughly 30 seconds of the searing left. Then, flip the pieces over and baste. Next, add some butter to the pan and baste the pieces again. Turn the heat off when adding the butter. At this point, the lamb should have a golden brown hue. Take it out of the pan and place it on the roasting rack. Let it sit for a minute, and then brush both sides with a generous amount of Dijon mustard.
Check the caponata. It should still have plenty of moisture. Dip the lamb into the persillade to get an even crust on the outside. Clean your hands, and then remove the herbs from the lamb’s searing pan. Put the lamb back in the pan before placing it in the oven. (If there is charring in the pan, use a different one instead.)
Place a probe thermometer in the larger of the two pieces. You will remove the smaller piece before the larger one is ready. The goal is to cook the lamb to an internal temperature of 123 degrees.
Frying the Eggplant
Once the eggplant has been sitting for approximately one hour, the water should have started to extract from the eggplant. Rinse the eggplant, then drain it.
Use a small pot with oil on a stove to fry the eggplant. Test the oil by adding one piece of eggplant. Once the oil reaches a good temperature, add a handful of eggplant at a time. This controls the amount of water that gets into the oil. Move the food around as it fries. Fry the eggplant above 212 degrees to help the water evaporate.
Fry until golden brown. Use a slotted spoon to transfer to a parchment paper-lined sheet tray, and set aside to cool. Add the eggplant to the tomato base, giving it a gentle mix.
Finishing the Lamb
Once the lamb has been in the oven for 30 minutes, it should come to a medium-rare level, so check on it. Remember that the temperature goal is 123 degrees. You can also feel the lamb as another way to check on its status. Also, keep in mind that it is not a good idea to put multiple holes in the lamb with the probe. Remove the lamb from the oven and set it aside to rest. Carryover cooking from heat stored in the bone will continue to cook the meat. Additionally, blood that has been pushed to the center of the meat will have a chance to redistribute. Let the meat rest for six to seven minutes. Take it out of the pan and let it rest in a warm area, like next to a stove.
Finishing the Caponata
Returning to the caponata, the next step is to add olives, golden raisins, pine nuts, red wine vinegar, and capers. Also, add a small amount of sugar. The final step is to add basil, using scissors to cut the basil above the pot. Once the caponata is done, turn off the heat. Let the mixture sit at room temperature. Check the seasoning before you serve.
To prepare the lamb for serving, cut it. The video lesson contains a demonstration of how to best do this. Let it sit for a minute; blood will start coming out. While that is resting, it is time to put the caponata and the jus on the plate. Plate the rack of lamb, crossing the bones from each piece. Put sauce at the bottom of the plate.