Culinary Institute of New Orleans

Culinary Insitute of New Orleans

Rack of Lamb
Serves 2

1 - 8 Bone Rack of Lamb
6 oz. Roasted Anahiem & Cane Syrup Glace
1 tsp. Salt
1 tsp. Black Pepper
3 tbsp. Olive Oil

Méthode:
Season both sides of lamb with salt and pepper. Heat olive oil in saute pan over high heat. Place rack of lamb in pan and cook until golden brown on all sides. (3-4 minutes per side). Place into pre-heated 375 degree oven for 8-10 minutes for medium internal temperature. Serve by separating the rack into 2 bone groupings providing four bones per person.

Roasted Anahiem & Cane Syrup Glace
Serves 2

1 Anahiem Pepper (roasted, diced)
1/2 cup Mint (minced)
1 cup Brandy
1 tsp. Garlic (minced)
4 oz. Demi-Glace
4 oz. Cane Syrup
Salt & Pepper to taste
1 tsp. Olive Oil
1/4 cup Onion (diced)

Méthode:
In a saute pan over medium heat place olive oil in pan with onion and garlic season with salt and pepper. Cook for 1-2 minutes. Add brandy, reduce by 3/4 then add demi-glace and syrup and reduce by half then strain. Retirn sauce to heat then add peppers, mint and salt and pepper. Cook for 2-3 minutes on medium heat then serve.