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Spark Woodfire Grill - Huntington Beach

 

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300 Pacific Coast Highway, Huntington Beach, CA 92648

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Roasted Rack of Lamb

This New Zealand rack of lamb is "double cut", and frenched for a beautiful presentation. It is served on top of a minted walnut pesto and merlot demi-glaze. This dish pairs perfectly with merlot---of course.

 
Serves: 4 Vegetarian: No
Preparation Time: 08:00
 Cuisine: American
Difficulty: Difficult Meal Type: Dinner
Main Ingredient: lamb Dish Type: Main Course
Main Cooking Method: Roast Season/Occasion: Any Occasion

Roasted Rack of Lamb

Ingredients

  • 2 racks of lamb
  • 4 Tbsp. olive oil
  • 4 Tbsp. kosher salt
  • 4 Tbsp. black pepper

Directions

Preheat the oven to 450 degrees. Prepare to french the racks (unless they were purchased at a butcher pre-frenched). use a sharp knife to cut the meat and fat away from end of the chop so that part of the bone is exposed.  Once the rack is frenched, heat a roasting pan over medium heat until it is very hot.   Brush olive oil on both sides of the racks and sear them for 3-4 minutes on both sides until browned.  Remove from the pan and season liberally with salt and pepper on both sides.  Cover the end of the bones with tin foil to prevent them from burning.  Then, with the meat side up, roast the rack in the oven until medium rare.      

Note

The lamb racks can also be purchased from your butcher pre-frenched.  If you go to the butcher,  ask him to remove the chine bone, which is a section of the backbone.  This will make it easier to cut the rack into individual chops. 
 

Merlot Demi Glace

Ingredients

  • 7.5 lb. veal bones
  • 1 oz. tomato paste
  • 12 C. cold water
  • 6 C. chicken stock
  • 4 oz. celery-diced
  • 8 oz. onion -diced
  • 4 oz. carrot-diced
  • 1 Tbsp. thyme sprigs
  • 1 each bay leaf
  • 1 Tbsp. cracked black pepper
  • 4 fl. oz. merlot

Directions

Roast the veal bones in a single layer on a sheet pan at 275 degrees for 2 1/2 hours until well browned. Mix the tomato paste with some water and "paint" this mixture onto the bones. Return the bones to oven and continue roasting until well browned. Place the celery, onions, and carrots on a second sheet pan and roast them until very well browned. When the bones are done roasting, carefully pour off the excess fat. In a large stock pot, combine the cold water, chicken stock, roasted vegetables, bones, thyme and bay leaf. Bring the pot to a rolling boil, then immediately lower to a slow simmer. Simmer this for no less than 6 hours. In a large mesh strainer, place the cracked black pepper and strain the stock over the pepper. Then strain it again through a fine mesh strainer.

Heat the resulting 18 cups of veal stock over medium heat. Add merlot, and simmer, skimming the stock continuously, until liquid is reduced by half. Strain one more time through a fine mesh strainer. Refrigerate.

 

Toasted Walnut & Mint Pesto

Ingredients

  • 2 1/2 oz. toasted walnut
  • 1 1/2 oz. fresh mint leaves
  • 3/4 oz. garlic cloves
  • 1/4 tsp. kosher salt
  • 8 fl. oz. extra virgin olive oil

Directions

Toast walnuts at 350 degrees until lightly browned and let cool.  Wash the mint leaves and dicard any stems.  When the walnuts are fully cooled, combine them with the mint, garlic and salt in a food processor.  Add the oil in a slow stream and blend until smooth.  Refrigerate.