• About
  • Blog Journal Index
  • Recipes
  • The Team

10 Legs in the Kitchen

~ Food. Dogs. Life!

10 Legs in the Kitchen

Tag Archives: rack of lamb

The Mandarin Orange (& holiday lamb)

04 Sunday Jan 2015

Posted by Stacey Bender in holidays, the kitchen

≈ 11 Comments

Tags

D'Artagnan, Mandarin orange, New Year, rack of lamb

PS2 lamb white plate 1
It’s snowing mint…

I know it must be the holidays when I see produce bins filled up with little orange balls of fruit, stacked high, spilling over themselves with skin the color of a vibrant pumpkin.  Their shapes give them individuality, a dimple or a dent, perfectly round or slightly squashed.  Maybe it is the green of the leaf and stem still attached that makes them seem so festive.  Green, rigid, beautiful, like that of a holly tree.

MandarinOrangescrop 2Not my photo, but this is what was in my head.

It fits, the orange, perfectly cupped in the palm of my hand; thumb reaching over it’s top.  Poised and ready, my thumb pokes through and penetrates the outer skin which gives freely.  I am rewarded with a short spray of fragrant air.  I peel the skin away, revealing a self-contained fruit held together with a thin membrane, translucent enough to expose the ripe flesh that lays within.  Flecks of pith hang onto the membrane, creating a pattern that resembles a vein.  My thumb digs in deeper now and pulls back a section.  Juice dripping and sticky as it plops into my mouth, flavor explodes and I know it must be Christmas, or at least, a New Year.

PS_lamb cooking 2

Pomegranate, Kona coffee, Rack of Lamb with Celery Root puree & Mandarin Orange relish

(Mandarin) oranges are like lamb, enjoyed all times of the year, but celebratory at the holidays.  For Christmas, we were gifted a perfect rack of lamb from my Dad and my step-mother, Linda.  It came from a little place back East you may have heard of called D’Artagnan.  Seriously good eats (don’t get me started on their foie gras…).

PS_label

My Dad will attest to my penchant for lamb (as will Linda with whom I share a strong affinity).  Whenever my Dad took me to dinner, rack of lamb was what I ordered; it was always a special meal to me.  This particular rack of lamb was exquisite; tender to the bone (which we (the 4 of us) did gnaw on… for the record).

Paired with a simple relish of Mandarin orange, raw celery root and mint, the soft, suppleness of the lamb is shocked into perpetual flavor.

INGREDIENTS 

2 TB pomegranate juice
2 TB pomegranate molasses
2-3 crushed garlic cloves
1/2 cup fresh orange juice
Lots of fresh thyme
1/4 cup fresh mint, torn
2 TB “good” brandy
1 tsp Dijon mustard
2 TB ground coffee (Tom shared his beloved 100% Kona)

1 lamb rack (8 bones), denuded

1 dollop (per person) Mandarin orange relish – recipe to follow

PREPARE

Season the lamb with approximately 1/2 tsp salt and many grinds of fresh pepper.

Mix all of the braise ingredients together in a fryer bag, add the lamb.  Seal the bag and be sure the lamb is coated with the liquid.

Refrigerate for at least 24 hours (and up to 48 hours).  Remove from the liquid and pat dry, discarding the marinade.

Heat a saute pan to hot and add enough olive oil to coat the bottom.  Brown the lamb rack on the meaty side, wiping the pan of oil to avoid splatter.

Transfer the rack to a baking sheet and cook in a 400-degree oven until it reads 150 on a thermometer (approximately 15 minutes).

It is important to let it rest for at least 5-10 minutes which allows the juices to distribute from the bones back through to the meat.  A tender morsel awaits.

Mandarin Orange Relish

Combine the following combination (per 2 persons):

1/2 a Mandarin orange, small dice (peel and pith removed)
1 – 2 sections blood orange, small dice (peel and pith removed)
2 slices (1/8″) raw, peeled celery root, small dice
Squeeze of lemon juice
2-3 sprigs fresh mint, chopped
Pinch of sea salt
Small drizzle of raw honey (optional)
1 drop white truffle oil (optional)

TO SERVE:

Slice 2 chops (or 3) per person and plate over a dollop of celery root puree (or mashed potatoes, or polenta… you get the idea).  Set a dollop (or spoonful) of mandarin orange relish alongside (a red wine roasted cippolini onion or steamed green beans works nicely to accompany too).

PS lamb brown bowl 1
Perfect New Zealand lamb, paired with roasted cippolini onion, celery root puree and mandarin orange relish.

PS ginger

PS buddy1Resolution(s): Play more, party less, continue to eat fresh!

Follow Blog via Email

Care to join us in our food and life adventures? Enter your email address to follow this blog and receive notifications of new posts by email.

Join 184 other subscribers

Archives

  • October 2021
  • August 2021
  • February 2021
  • January 2021
  • July 2020
  • June 2020
  • April 2020
  • March 2020
  • August 2019
  • April 2019
  • March 2019
  • February 2019
  • January 2019
  • December 2018
  • November 2018
  • August 2018
  • July 2018
  • March 2018
  • February 2018
  • November 2017
  • August 2017
  • June 2017
  • May 2017
  • April 2017
  • March 2017
  • February 2017
  • January 2017
  • December 2016
  • October 2016
  • September 2016
  • August 2016
  • June 2016
  • May 2016
  • March 2016
  • February 2016
  • January 2016
  • November 2015
  • October 2015
  • August 2015
  • July 2015
  • June 2015
  • May 2015
  • April 2015
  • March 2015
  • February 2015
  • January 2015
  • December 2014
  • November 2014
  • October 2014
  • September 2014
  • August 2014
  • July 2014
  • June 2014
  • May 2014
  • April 2014
  • March 2014
  • February 2014
  • January 2014
  • December 2013
  • November 2013
  • October 2013
  • September 2013

Recent Posts

  • Squash Blossoms and Dad
  • Pork (for Dad), Polenta (for Linda) & the Apple Doesn’t Fall Far From the Tree
  • Snow Day Chili, an Update
  • A Man with a Can and a Plan – Pig in a Pinwheel
  • Fireworks, Firetrucks, Pancakes and the Fourth!

Recent Comments

Jamie Bryan on A simple past: lots of garlic,…
Maria on One fish, red fish, fresh fish…
The Healthy Epicurea… on Squash Blossoms and Dad
Lois Bender-Casto on Squash Blossoms and Dad
Linda Brown on Squash Blossoms and Dad

Archives

  • October 2021
  • August 2021
  • February 2021
  • January 2021
  • July 2020
  • June 2020
  • April 2020
  • March 2020
  • August 2019
  • April 2019
  • March 2019
  • February 2019
  • January 2019
  • December 2018
  • November 2018
  • August 2018
  • July 2018
  • March 2018
  • February 2018
  • November 2017
  • August 2017
  • June 2017
  • May 2017
  • April 2017
  • March 2017
  • February 2017
  • January 2017
  • December 2016
  • October 2016
  • September 2016
  • August 2016
  • June 2016
  • May 2016
  • March 2016
  • February 2016
  • January 2016
  • November 2015
  • October 2015
  • August 2015
  • July 2015
  • June 2015
  • May 2015
  • April 2015
  • March 2015
  • February 2015
  • January 2015
  • December 2014
  • November 2014
  • October 2014
  • September 2014
  • August 2014
  • July 2014
  • June 2014
  • May 2014
  • April 2014
  • March 2014
  • February 2014
  • January 2014
  • December 2013
  • November 2013
  • October 2013
  • September 2013

Categories

  • at the holidays
  • beach mode
  • Beverages
  • Breakfast/Brunch
  • cooking basics
  • Eating Out
  • family gatherings
  • From the journals
  • Ginger + Buddy
  • Ginger + Winston (and Buddy too)
  • Health
  • holidays
  • Reviews
  • the kitchen
  • Uncategorized

Meta

  • Log in
  • Entries feed
  • Comments feed
  • WordPress.org

© 2013–2023 Stacey Bender. All rights reserved.

Powered by WordPress.com.

 

Loading Comments...