Hotel Chef Peter Rudolph
Campton Place | San Francisco
Roast American Lamb with Pistachios Purée
Chef Peter Rudolph of Campton Place—San Francisco,
CA
Adapted by StarChefs.com
Yields: 8 Servings
Ingredients:
Rack and Tenderloin of Lamb:
- 100 grams butter
- 1 thyme sprig
- 1 garlic clove
- 1 lamb rack, frenched
- 1 lamb tenderloin
- Salt and white pepper
Lamb Loin:
- 2 Tablespoons grapeseed oil
- 1 lamb loin, completely cleaned and wrapped in back fat
Tenderloin of Lamb:
- 100 grams butter
Pistachio Purée:
- 1 pound pistachios, shells removed
- 250 grams heavy cream
- Salt and white pepper
Method:
For the Rack of Lamb:
Brown butter in a large sauté pan over a medium flame. Add
thyme and garlic to butter and quickly sauté. Place the rack
fat side down in the pan and lower the flame enough for the butter
to foam. Be very careful to avoid burning the butter. Continually
baste the lamb with the pan juices until each cut has reached medium-rare
(be sure to remove the tenderloin before the rack as it will have
a much quicker cook time). Rest the lamb cuts for 10 minutes. Season
with salt and white pepper to taste.
For the Lamb Loin:
Heat grapeseed oil in a small sauté pan. Sear the sides of
the loin slowly and evenly. When the meat has reached medium temperature,
remove from heat and allow to rest for 10 minutes.
For the Pistachio Purée:
Blanch pistachios until tender. Peel off any discolored skin. Blend
with heavy cream until smooth. Season with salt and white pepper
to taste.
To Assemble and Serve:
Smear a thick line of Pistachio Purée horizontally across
the plate and place the Rack of Lamb in the center. Put the Tenderloin
of Lamb and Lamb Loin on either side of the rack.
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