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Rack of Lamb with Whispering Heaven Tea

Rack of Lamb with Whispering Heaven Tea
Yields
4 servings

Recipe courtesy of Jean-Pierre Challet, Owner/Executive Chef, Bouchon.Yield is 4 servings.

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ingredients

Lamb

4
Tbsp Whispering Heaven tea leaves
Coarse salt and freshly cracked black pepper
2
lamb racks, frenched
2
Tbsp grape seed oil

Potatoes

2
Yukon Gold potatoes, peeled and cut into thick slices
½
cup grape seed oil
1
handful lemon grass stalks, sliced
1
bunch green onions
Coarse salt and freshly cracked black pepper

Assembly

1
cup veal jus
20
asparagus spears (white or green or a mix of both), peeled and blanched
1
bunch chives
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directions

Step 1

Preheat oven to 350 degrees F.

Step 2

Grind the tea leaves in a food grinder.

Step 3

Season the lamb, rub it with 1 tbsp. grape seed oil, and sprinkle to cover with the tea.

Step 4

Heat 1 tbsp. grape seed oil in a large, ovenproof sauté pan on medium-high heat.

Step 5

Sear the lamb for about 3 minutes per side or until browned all over.

Step 6

Finish it in the oven for about 20 to 25 minutes or until a thermometer inserted in the thickest part registers 140 degrees F. for medium.

Step 7

Let the meat rest for 10 minutes.

Step 8

Season to taste.

Step 9

Bring a large pot salted water to a boil.

Step 10

Cook potato slices in the boiling water until almost done, about 15 minutes.

Step 11

Put the grape seed oil in a medium saucepan and heat on medium heat.

Step 12

Turn the heat off and add the lemon grass.

Step 13

Put the potatoes, lemon grass, green onions and oil in a medium bowl and toss to coat.

Step 14

Season to taste.

Step 15

Put the veal jus in a small pot and heat on medium heat until it comes to a boil, about 6 minutes.

Step 16

Cut the lamb and arrange it on 4 plates with the asparagus, green onions, chives.

Step 17

Drizzle with the veal jus.

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