Travel Reference
In-Depth Information
56
56
Herb-Roasted Elysian Fields
Farm Lamb Rib Eye
Sautéed Panisse, Ratatouille Chutney,
Thyme Jus, and French Laundry
Garden Squash Blossoms
LAMB
1 rack of lamb rib eye, cleaned
3 ounces canola oil
Kosher salt and freshly ground
black pepper
LAMB
Prior to cooking, allow lamb to rest at room tempera-
ture for 1 hour. Preheat oven to 375 degrees.
2 ounces unsalted butter
3 cloves of garlic,
split and crushed
Heat ¹/
8
inch of canola oil in a large skillet over me-
dium-high heat. Season the lamb rack with salt and
pepper and sauté for about 3 minutes to brown on the
bottom. Turn the rack over and continue to cook for
another 3 minutes.
4 sprigs of thyme
Place the rack on the side and rotate it to brown the
sides, another 1 to 2 minutes. The rack should be well
browned but still slightly rare.
Remove most of the fat from the pan and add the but-
ter, basting the lamb with butter as it melts. Top the
lamb with the garlic and thyme. Place the pan in the
oven for about 4 minutes, or until the meat is medium-
rare; an instant-read thermometer should register
115-120 degrees. Remove the pan from the oven and
let the meat rest for 3-4 minutes. Serve immediately.
(See Plating notes below.)
PANISSE
Blend cold chicken stock with garlic in blender. While
blending, add the salt and then add both the oils in
