Olive Brined Lamb Loin With Sun Dried Red Pepper

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By Timothy Prefontaine, Executive Chef, Fort Worth Club, Fort Worth, Texas, a member of ACF National chapter Serves 4 Braised Lamb Neck: 1 lb Lamb Neck Salt & freshly ground pepper, to taste 1 T Olive Oil 2 C Mirepoix – diced 4 White Anchovies 2 Shallots – minced 2 Garlic Cloves – chopped 1 T Sugar 1 t Cornstarch 2 T Tomato Paste 1/4 C White Wine 3 C Lamb Stock 8 Whole Peppercorns 3 Bay Leaves 6 Fresh Thyme Sprigs 1 Fresh Rosemary Sprig Lamb: 1 C kalamata Olives – pureed 3 T Olive Oil – plus 1/4 C Olive Oil 1 T Garlic – chopped 2 Lamb Loins – trimmed of silver skin 1 C Bread Crumbs – fresh 2 T Sun-dried Peppers – minced 1/2 t Fresh Rosemary Leaves – chopped 1/2 t Fresh Thyme Leaves – chopped 2 t Parsley – chopped 2 T kalamata Olives – minced Salt & freshly ground pepper, to taste Vegetables: 2 T Olive Oil 1/2 C Cremini Mushrooms – sliced if large 1/2 C Salsify – peeled, sliced, blanched & shocked 1/2 C Peas – fresh, blanched & shocked 1 T Shallot – minced 1/4 C Roasted Red-bell Petter – julienned 1/4 C Red Onion – julienned 3 T Chicken Stock Salt & Freshly Ground Pepper, to taste 2 T Unsalted Butter To make braised lamb neck: Season neck with salt and pepper. Heat oil in heavy saucepan; brown meat. Remove from the pan; set aside. Add mirepoix to pan; cook until lightly caramelized. Add anchovies, shallots, garlic, sugar, cornstarch and tomato paste; sauté for 1 more minute. Add wine; cook for 2 more minutes. Add lamb neck and enough stock so lamb is half submerged. Add peppercorns, bay leaves, thyme and rosemary. Cover pan; simmer gently on low heat until meat is tender and stock has reduced. Remove neck meat; cool it slightly. Pull into medium-size pieces. Strain braising liquid; add about ¾ of it to meat; set aside. Reserve remaining liquid for plating. To make lamb: Whisk together pureed olives, 3 tablespoons of oil and garlic. Coat loins; wrap in plastic. Refrigerate for 4 to 6 hours. Remove from plastic, brush off any excess marinade; sear loins on all sides in hot pan. Transfer to rack set over sheet pan. Preheat oven to 350°F. Mix together bread crumbs, sun-dried peppers, rosemary, thyme, parsley, minced olives and remaining ¼ cup oil. Season mixture with salt and pepper; use it to coat top of seared loins. Bake until lamb reaches desired doneness, about 9 minutes. Let rest about 5 minutes; slice. To make vegetables: Heat oil in sauté pan over medium-high heat. Add mushrooms; sauté for 2 minutes. Add salsify; cook for 1 minute. Add peas, shallot, roasted pepper and onion; sauté for an additional minute. Add stock; season with salt and pepper. When stock is almost reduced, finish with butter. To finish and serve: Spoon vegetables onto 4 warm plates. Arrange lamb on top of vegetables; spoon a little braised lamb neck next to lamb. Place spoon of shallot marmalade on each plate; top with piece of potato sponge. Drizzle some reserved braising liquid around each plate. Potato Sponge: Serves 4 1 lb Warm, Riced Potatoes – cooked 1 oz Cornstarch 1 oz All-purpose flour 1 oz Whole Eggs 8 oz Unsalted Butter – melted (plus more for brushing on the Sponge Potato) 1 t Fresh Rosemary – chopped 1 t Fresh Thyme Leaves – chopped 1 T Parsley – chopped Salt & Freshly Ground Pepper, to taste 2 C warm whipped seasoned potatoes – (sautéed bruniose of carrot, celery, red onion and rutabaga folded in) In stainless-steel bowl, mix together warm potatoes, cornstarch and flour. Slowly whisk in eggs; whisk in melted butter. Stir in rosemary, thyme and parsley; season with salt and pepper; strain mixture through china cap. Preheat oven to 325°F. Line half sheet pan with a Silpat. Pour potato mixture onto Silpat; spread until it about ¼ -inch thick. Bake for 11 minutes. Cool potatoes slightly on pan; transfer to cutting board; cut sheet into three equal pieces. Lay one piece down; brush with melted butter; spread with half warm whipped potato mixture. Top with another piece of baked potato sheet, brush with more butter; spread rest of whipped potato mixture on top. Cover with last piece of baked potatoes; brush lightly with butter. Cover loosely with piece of plastic wrap; weigh down by gently placing 3 half sheet pans on top. Refrigerate for about 2 hours. Cut potato sponge into desired shapes. To serve, place portions on double-panned half sheet pan; reheat in 325°F oven for about 10 minutes. Shallot Marmalade: Serves 4 2 t Olive Oil 8 oz Shallots – thinly sliced 1 T Sugar 2 T Red Wine 2 T Red-wine Vinegar 2 T Lamb Stock or Brown Veal Stock 1/2 t Thyme – chopped Salt & Freshly Ground Pepper, to taste 2 T Unsalted Butter Heat olive oil over medium-low heat. Add shallots; cook until well caramelized. Add sugar; cook an additional 2 minutes. Add wine and vinegar; cook until reduced; add stock and thyme; reduce again. Season with salt and pepper; whisk in butter. Keep warm until serving.

Olive Brined Lamb Loin With Sun Dried Red Pepper

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  1. By Timothy Prefontaine, Executive Chef, Fort Worth Club, Fort Worth, Texas, a member of ACF National chapter Serves 4 Braised Lamb Neck: 1 lb Lamb Neck Salt & freshly ground pepper, to taste 1 T Olive Oil 2 C Mirepoix – diced 4 White Anchovies 2 Shallots – minced 2 Garlic Cloves – chopped 1 T Sugar 1 t Cornstarch 2 T Tomato Paste 1/4 C White Wine 3 C Lamb Stock 8 Whole Peppercorns 3 Bay Leaves 6 Fresh Thyme Sprigs 1 Fresh Rosemary Sprig Lamb: 1 C kalamata Olives – pureed 3 T Olive Oil – plus 1/4 C Olive Oil 1 T Garlic – chopped 2 Lamb Loins – trimmed of silver skin 1 C Bread Crumbs – fresh 2 T Sun-dried Peppers – minced 1/2 t Fresh Rosemary Leaves – chopped 1/2 t Fresh Thyme Leaves – chopped 2 t Parsley – chopped 2 T kalamata Olives – minced Salt & freshly ground pepper, to taste Vegetables: 2 T Olive Oil 1/2 C Cremini Mushrooms – sliced if large 1/2 C Salsify – peeled, sliced, blanched & shocked 1/2 C Peas – fresh, blanched & shocked 1 T Shallot – minced 1/4 C Roasted Red-bell Petter – julienned 1/4 C Red Onion – julienned 3 T Chicken Stock Salt & Freshly Ground Pepper, to taste 2 T Unsalted Butter To make braised lamb neck: Season neck with salt and pepper. Heat oil in heavy saucepan; brown meat. Remove from the pan; set aside. Add mirepoix to pan; cook until lightly caramelized. Add anchovies, shallots, garlic, sugar, cornstarch and tomato paste; sauté for 1 more minute. Add wine; cook for 2 more minutes. Add lamb neck and enough stock so lamb is half submerged. Add peppercorns, bay leaves, thyme and rosemary. Cover pan; simmer gently on low heat until meat is tender and stock has reduced. Remove neck meat; cool it slightly. Pull into medium-size pieces. Strain braising liquid; add about ¾ of it to meat; set aside. Reserve remaining liquid for plating. To make lamb: Whisk together pureed olives, 3 tablespoons of oil and garlic. Coat loins; wrap in plastic. Refrigerate for 4 to 6 hours. Remove from plastic, brush off any excess marinade; sear loins on all sides in hot pan. Transfer to rack set over sheet pan. Preheat oven to 350°F. Mix together bread crumbs, sun-dried peppers, rosemary, thyme, parsley, minced olives and remaining ¼ cup oil. Season mixture with salt and pepper; use it to coat top of seared loins. Bake until lamb reaches desired doneness, about 9 minutes. Let rest about 5 minutes; slice. To make vegetables: Heat oil in sauté pan over medium-high heat. Add mushrooms; sauté for 2 minutes. Add salsify; cook for 1 minute. Add peas, shallot, roasted pepper and onion; sauté for an additional minute. Add stock; season with salt and pepper. When stock is almost reduced, finish with butter. To finish and serve: Spoon vegetables onto 4 warm plates. Arrange lamb on top of vegetables; spoon a little braised lamb neck next to lamb. Place spoon of shallot marmalade on each plate; top with piece of potato sponge. Drizzle some reserved braising liquid around each plate. Potato Sponge: Serves 4 1 lb Warm, Riced Potatoes – cooked 1 oz Cornstarch 1 oz All-purpose flour 1 oz Whole Eggs 8 oz Unsalted Butter – melted (plus more for brushing on the Sponge Potato) 1 t Fresh Rosemary – chopped 1 t Fresh Thyme Leaves – chopped 1 T Parsley – chopped Salt & Freshly Ground Pepper, to taste 2 C warm whipped seasoned potatoes – (sautéed bruniose of carrot, celery, red onion and rutabaga folded in) In stainless-steel bowl, mix together warm potatoes, cornstarch and flour. Slowly whisk in eggs; whisk in melted butter. Stir in rosemary, thyme and parsley; season with salt and pepper; strain mixture through china cap. Preheat oven to 325°F. Line half sheet pan with a Silpat. Pour potato mixture onto Silpat; spread until it about ¼ -inch thick. Bake for 11 minutes. Cool potatoes slightly on pan; transfer to cutting board; cut sheet into three equal pieces. Lay one piece down; brush with melted butter; spread with half warm whipped potato mixture. Top with another piece of baked potato sheet, brush with more butter; spread rest of whipped potato mixture on top. Cover with last piece of baked potatoes; brush lightly with butter. Cover loosely with piece of plastic wrap; weigh down by gently placing 3 half sheet pans on top. Refrigerate for about 2 hours. Cut potato sponge into desired shapes. To serve, place portions on double-panned half sheet pan; reheat in 325°F oven for about 10 minutes. Shallot Marmalade: Serves 4 2 t Olive Oil 8 oz Shallots – thinly sliced 1 T Sugar 2 T Red Wine 2 T Red-wine Vinegar 2 T Lamb Stock or Brown Veal Stock 1/2 t Thyme – chopped Salt & Freshly Ground Pepper, to taste 2 T Unsalted Butter Heat olive oil over medium-low heat. Add shallots; cook until well caramelized. Add sugar; cook an additional 2 minutes. Add wine and vinegar; cook until reduced; add stock and thyme; reduce again. Season with salt and pepper; whisk in butter. Keep warm until serving.

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