Sonoma “CK” rack of lamb, rainbow Swiss chard, fennel puree, potato gratin

Ingredients

Yield:

2 servings

• Rack of Lamb

  • 1 rack of lamb
  • 1 Tbl grape seed oil
  • 2 Tbl spoon olive oil
  • 2 Tbl spoon of butter
  • 1 bunch of rainbow Swiss chard
  • 1 chopped shallot
  • 1 fennel bulb
  • 2 medium size peeled ”Yukon gold” potatoes
  • 1 chopped garlic clove
  • 2 to 3 oz of heavy cream
  • Salt & Pepper to Taste

Preparation

Difficulty:

Medium

Time:

2.5 Hours

Total Time:

 

1. Lamb Prep

   1. Clean the rack of lamb by removing the bones, silver skin and fat to obtain loin shaped piece of meat
   2. Make a lamb jus with the bones and scrap, reserve
   3. Salt and pepper to taste the lamb “loin” and sear in a very hot pan with grape seed oil. Finish to cook in an oven at 400ْ F for a few minutes to your desired cooking temperature.

2. Potatoes

   1. Dry peeled potatoes, slice finely and mix with cream, salt and pepper in a bowl
   2. Then place in a buttered gratin dish with the chopped garlic spread on the bottom. Bake in an oven at 350ْ for 45 minutes, then at 200ْ for 45minutes more
   3. Place a full spoon of gratin in the middle of the plate or use a 2 ¼ inch ring cutter to cut it.

3. Fennel

   1. Wash and slice the fennel bulb
   2. Cook slowly with olive oil, salt and pepper, in a covered pot until completely soft and all liquids have evaporated. Then puree in a food processor
   3. Place around the gratin

4. Swiss Chard

   1. Clean the Swiss chard by separating the green part from the ribs
   2. Cut the ribs 2 inches long, 2 to 3/8 thick. Wash greens and ribs
   3. Blanch separately in salted water until slightly “al dente”. Refresh.
   4. Squeeze excess water out of the green, then sautéed in butter with shopped shallot, salt and pepper to taste. Same with the greens
   5. Place around the gratin