It's time for another St. Patrick's Day meal. I thought about making the traditional corned beef and cabbage, but decided on an elegant rack of lamb instead. It was much pricier than I had imagined, but it's fun to splurge on new and exciting ingredients once in awhile. Luckily, I cooked it to perfection and it was delicious. The sauce was unnecessary because the lamb was tasty enough on its own. The asparagus recipe was fine and the sauce was good.
Roast Rack of Lamb with Whiskey Sauce - (
2013 Cookbook Challenge)
from
Cooking for Two (America's Test Kitchen Cookbook)
Ingredients:
1 rack of lamb (~8 ribs), frenched and well trimmed of fat.
salt and pepper
1 teaspoon oil
Whiskey Sauce:
1 shallot, minced (~3 tablespoons)
1 sprig fresh rosemary
1 garlic clove, minced
1/2 teaspoon flour
5 tablespoons Scotch whiskey (or another type)
3/4 cup low-sodium chicken broth
1 tablespoon chopped fresh parsley
1 tablespoon unsalted butter
1/2 teaspoon fresh lemon juice
salt and pepper
Directions:
Adjust oven rack to lower-middle position, place a rimmed baking sheet on the rack, and preheat to 425º.
Pat lamb dry with paper towels and season generously with salt and pepper. Heat oil in a large skillet over medium-high heat until just smoking. Carefully lay the lamb in the skillet, meat side down, and cook until well browned, 3 to 4 minutes. Reduce heat to medium, and, using tongs, hold the rack upright to brown the bottom, 2 to 3 minutes longer. Transfer the lamb to the hot baking sheet in the oven and roast for 12-15 minutes until the center reaches 125º on an instant-read thermometer (for medium-rare). Transfer lamb to a carving board, tent loosely with foil, and let rest for 5 minutes.
Meanwhile, pour off all but 1 teaspoon of the fat remaining in the skillet and return to medium heat until shimmering. Add the shallot and rosemary and cook until softened, 2 to 3 minutes. Stir in the garlic and cook another 30 seconds until fragrant. Stir in the flour until incorporated.
Off the heat, slowly stir in 1/4 cup whiskey, scraping up any browned bits, and let sit until bubbling subsides, about 1 minutes. Carefully return skillet to medium heat and simmer until whiskey has almost completely evaporated, 2 to 3 minutes. Stir in the broth and continue to simmer, stirring occasionally, until the sauce has thickened slightly and reduced to 1/3 cup, 3 to 5 minutes.
Off the heat, discard the rosemary sprig and whisk in the remaining tablespoon whiskey, parsley, butter, lemon juice, and any accumulated lamb juice. Season with salt and pepper to taste. Cut the lamb racks into individual chops by slicing between the ribs, and serve with the sauce.
*****
Boiled Asparagus with Béarnaise Sauce - (2013 Cookbook Challenge)
from
Mastering the Art of French Cooking
Ingredients:
Asparagus, peeled; ~10 spears per person)
1/2 tablespoon salt per quart of water
Béarnaise Sauce:
1/2 cup dry white wine
1 tablespoon minced shallots
1 tablespoon minced fresh tarragon
1/8 teaspoon black pepper
pinch salt
3 egg yolks
1/2 cup butter (1 stick)
Directions: (in my own words because Julia Child's explanation is lengthy)
Rapidly boil a few quarts of salted water. Add peeled asparagus and bring back to boil. Reduce heat and simmer, uncovered, for 12-15 minutes. When asparagus is tender and has a little bend to it, drain water and remove asparagus to a paper towel to dry.
While asparagus is cooking, make sauce. Boil the wine, shallots, and seasonings over medium heat until the liquid has reduced to a couple tablespoons. Let cool a little. Combine in a blender or food processor with egg yolks until thick. Heat butter in saucepan until hot and foaming. Give the processor a quick pulse to re-blend egg mixture and then very gradually, add the melted butter in a slow steady stream while mixing until sauce thickens. If desired, add more parsley or tarragon. Serve immediately.
*****
O'Anne's Parsley Potatoes
Ingredients:
~12 new or purple potatoes
1-2 tablespoons butter
1 tablespoon fresh chopped parsley
salt and pepper
Directions:
Bring an inch or two of salted water to a rapid boil. Add potatoes and bring back to boil. Reduce heat, and simmer, covered, for 20 to 25 minutes. Drain water. Add butter, parsley, and salt and pepper to taste, and mix to coat potatoes.
