Wednesday, June 14, 2006
Bite with Belkys: Marinated Crusted Rack of Lamb from Il Mulino New York
It's time to salute dear old dad Sunday, and if you really want to surprise him, forget going out to eat. Why not make him a Father's Day feast fit for a king? Time to Grab A Bite With Belkys.
The Dish: Marinated Crusted Rack of Lamb
The Chef: Samuel Marrero
The Restaurant: Il Mulino New York
- 1 French Rack of Lamb
- 2 cups marinade (1 tsp. garlic chopped, 1/2 cup oil, 2 pinches rosemary leaves)
- 1 tbsp. dijon mustard
- 1 tbsp. seasoned bread crumbs
- 1/2 cup + 1/8 cup + 1 tsp. olive oil
- 1/4 cup vegetable oil
- 2 tsp. chopped garlic
- 1/4 cup brandy or cognac or red wine
- 1/4 cup demi glace
- 1 pinch rosemary leaves
- 1 cup stock
- 1 pat butter
- salt & pepper to taste
1. Marinate lamb for five minutes in 1 tsp. garlic, 1/2 cup olive oil and 1 pinch rosemary leaves.
2. Heat 1/8 cup olive oil and 1/4 cup vegetable oil in saute pan and brown lamb on all sides.
3. While lamb is browning, add 1 tsp. garlic, other pinch of rosemary, and season with salt and pepper.
4. When lamb is brown on outside, drain oil, place the herbs and lamb back into pan.
5. Deglaze the pan with red wine, stock, demi glace, dijon mustard and butter.
6. Reduce the sauce a little, then transfer the pan to a 375 degree oven. For medium rare, cook about 10 minutes. For medium, cook about 15 minutes.
7. Remove the pan from the oven, coat with mustard and bread crumbs and drizzle with one tsp. of olive oil until bread crumbs are moistened.
8. Return to oven and broil till bread crumbs are slightly brown.
To Plate the Dish:
Remove the lamb from the pan, cut through it, place the sauce on top, garnish with tomato and parsley. Can serve with roasted potatoes.
FOR MORE INFORMATION:
Il Mulino New York
17875 Collins Avenue
Sunny Isles Beach, FL 33160