Lavender Crusted Lamb Chops
- Total Time: 1 hour
- Yield: 4 1x
Description
Elegant and savory, Sofitel SFO’s signature lavender is used in this entrée to create a lush and delectable feast for the senses.
Ingredients
- Crusted Lamb
- 4 10 oz (285 g) Sonoma Rambouillet rack of Lamb French cut
- 2 oz (55 g) Herbes de Provence
- 1 oz (30 g) fresh chopped lavender
- 4 oz (115 g) bread crumbs
- 7 oz (200 g) unsalted butter
- A pinch of salt and pepper
- 1 garlic clove whole
- 1 spring of thyme and rosemary
- Herb Quinoa
- 1 lb (450 g) quinoa
- 1/2 bunch of flat leaf parsley, chopped
- 1/2 bunch of chives chopped
- 4 tbsp (60 ml) of virgin olive oil
- 2 bay leaf
- 2 springs of thyme
- 1 lb (450 g) toy box carrots cooked
- 1 lb (450 g) organic parsnip
- 7 oz (200 g) organic baby turnip
- Truffle Rosemary Sauce
- 1 qt (950 ml) DEMI GLACE ( beef and red wine sauce base available at specialty store)
- 4 oz (115 g) chopped carrots
- 8 oz (225 g) chopped yellow onions
- 4 oz (115 g) chopped celery
- 1 garlic clove
- 1 litter Sonoma red wine
- 2 black pepper corns
- 1 bunch of rosemary
- 3 table spoons (45 ml) of white truffle oil
- sprigs fresh lavender for presentation
Instructions
Lamb
- Preheat an oven at 360 F
- Rinse the rack of lamb and trim some of the excess fat. Rinse and pat dry
- Heat a heavy bottom skillet with some olive oil, add thyme rosemary and garlic
- Sear the rack at high temperature, eventually remove the garlic and herbs to avoid burning
- Let them cool for a few minutes
- In a separate bowl, mix the Herbes de Provence, lavender, butter, bread crumbs salt and pepper until a fondant texture
- Place the paste on the loin at the rack.
- Bake for approx. 15 minutes for a medium rare temperature.
- Let them cool of for two minutes before cutting.
- Quinoa
- Bring water to boil with salt. Add thyme and bay leaves
- Pour in quinoa and cook until tender. Drain.
- In another pot, cook the carrots, parsnip and turnip in salted water until tender
- In a hot skillet sauté the vegetables, add the quinoa, parsley, chives and season to taste.
- Truffle Sauce
- In a heavy bottom pot caramelize the onions, carrots, celery and garlic.
- Pour in red wine, add rosemary and reduce by 2/3.
- Add the demi-glace sauce and reduce by 1/2.
- Pass through a sieve and add the white Truffle oil.
To plate
- Slice and divide the rack between four dinner plates. Serve with the quinoa on the plate or on the side. Drizzle Truffle Sauce on the meat and some on the plate. Top with sprig of fresh lavender and serve immediately.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Entree
- Cuisine: French- California Cuisine
Nutrition
- Serving Size: 1 serving
- Calories: 820
If You Liked This Recipe, You’ll Love These
- French Master Chef Sylvain Harribey’s Cotes D’Agneau
- Dining In: Chef Theofanis Stathis’ Lamb Fillet in Athens
- Sofitel’s Bay 223 Chef Abad’s Suquet de Pescado for Valentine’s Day
- Kitchen Deconstructed: Bay 223’s Executive Chef Alejandro Abad
Frequently Asked Questions
What is demi-glace and where do I find it?
Demi-glace is a rich, concentrated beef and red wine sauce base used as the foundation for the truffle rosemary sauce. The ingredient list notes it’s available at specialty grocery stores. The sauce also calls for 1 liter of Sonoma red wine, which is then reduced by two-thirds before the quart of demi-glace is added and reduced by half again — it’s a time-intensive restaurant sauce that delivers deep, concentrated flavor.
How do I know when the lamb is cooked to medium-rare?
After searing the rack in a hot skillet with thyme, rosemary, and garlic, the crust mixture (Herbes de Provence, fresh lavender, butter, breadcrumbs, salt, and pepper) is applied to the loin and the rack goes into a 360°F oven for approximately 15 minutes for medium-rare. The recipe specifies resting for 2 minutes before slicing and plating. 
You are most welcome. Chef Abad is so talented and the entire Sofitel San Francisco Bay hotel is a delight in lavender touches throughout. Although outside the city of San Francisco, in San Mateo county where there are many interesting sites and fab restaurants, with the public transportation options available it might become your new favorite as it is mine! free shuttle from SFO airport too.
I love the combination of flavors in this recipe! Thanks for sharing