Bite with Belkys: Herb Crusted Lamb from Murano on board Celebrity Reflection

The Chef: John Suley
The Restaurant: Murano (Celebrity Reflection Cruise)
The Dish: Herb Crusted Rack of Lamb 

Ingredients for Herb Crusted Lamb:

1 rack of lamb
2 cups of Panko bread crumbs
1/2 cup of Parmesan cheese, grated
1 tsp of fresh tarragon, chopped
1 tsp of fresh chervil, chopped
1 tsp of fresh parsley, chopped
1 tsp of fresh rosemary, chopped
1 tsp of fresh thyme, chopped
1 tsp of salt
1 pinch of pepper
1 cup of Dijon mustard
3 Tbs of olive oil

Ingredients for side of vegetables:

3 Tbs of olive oil
6 blanched baby carrots
1/2 cup of blanched peas
1/2 cup of mushrooms
1 tsp of shallots
1 oz. of butter
2 oz. of chicken stock
1/2 cup of sugar snap peas
salt, to taste
pepper, to taste
1 cup of fresh spinach
1 Tbs of mixed herbs (fresh chervil, tarragon and parsley)

Method of Preparation:

-Start by making an herb crust. In a bowl, combine panko bread crumbs, Parmesan cheese, tarragon, chervil, parsley, rosemary, thyme, salt and pepper.

-Then, season the lamb with sea salt and coat it with Dijon mustard on the top side. After, add the herb crust over the mustard and spread it evenly.

-Next, sear the lamb (on the crust side) in a hot pan with olive oil. Finish it in a 350 degree oven for about 13 to 16 minutes.

-In the meantime, prepare a side of vegetables. In a hot pan, with olive oil sauté blanched baby carrots, peas, mushrooms, shallots and add a dab of butter.

-Then, add chicken stock, sugar snap peas, salt, pepper, spinach, chervil, tarragon and a little parsley.

-After the lamb is ready, add butter to the pan. Once the butter melts spoon it over the lamb. Let the meat rest a few minutes.

To Plate:

At the restaurant, they start with a pea puree. Then, serve the vegetables and place the lamb on top. Garnish with tomato confit and lamb meatballs.

Serving Suggestion: Cabernet Sauvignon

Makes: 2

FOR MORE INFORMATION: 

Celebrity Cruises - Reflection
Murano Restaurant
www.celebritycruises.com