Marinated Lamb Chops
Lumina Lamb, Carob Molasses, Seasonal Vegetables, Fresh Herbs
Chef Philippe Massoud of ilili | New York
Adapted by StarChefs | July 2023
INGREDIENTS
Lamb Rack:
6 grams red wine vinegar
6 grams lemon juice
2 cloves garlic
3 grams fresh rosemary
1 gram fresh mint
1 gram dried oregano
1 teaspoon Dijon mustard
1 teaspoon za’atar
1 teaspoon sumac
2 grams extra virgin olive oil
Salt
Ground black pepper
1 Lumina lamb rack
Carob Molasses Sauce:
3 cups lamb stock
2 teaspoons carob molasses
Vegetables:
Salt
Bay leaves
Coriander seeds
Cardamom seeds
Cumin seeds
Caraway seeds
Seasonal vegetables
To Assemble and Serve:
Extra virgin olive oil
Butter
Edible flowers
Microgreens (like micro thyme, mint, and celery)
METHOD
For the Lamb Rack:
Place lamb in a vacuum bag with all ingredients. Mix to combine. Seal and refrigerate overnight, or at least 12 hours. The next day, heat the water bath of an immersion circulator to 126°F. Cook Marinated Lamb Rack sous vide for 2 hours. Set aside.
For the Carob Molasses Sauce:
In a saucepan over medium-high heat, combine all ingredients. Cook until liquid is reduced by eighty percent, or until there is about ¾ cup sauce left with a nappe texture.
For the Vegetables:
In a large saucepan over medium-high heat, combine salt, bay leaves, spices, and enough water to submerge. Bring to a boil. Reduce heat and blanch vegetables. Simmer until vegetables are al dente. Strain and keep warm.
To Assemble and Serve:
Heat oven to 350°F. In a sautépan over high flame, heat oil. Sear Lamb Rack on both sides until desired browning is achieved. Transfer to a sheet tray and roast 2 minutes until the internal temperature of the lamb reaches 132°F. Let rest 5 minutes, then slice. Fan Lamb Rack slices on the right side of a serving plate. Arrange Seasonal Vegetables on the opposite side of the plate. Pour Carob Molasses Sauce over the Lamb Rack. Garnish with edible flowers and microgreens.
