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
Scale
- Crusted Lamb
- 4 10 oz Sonoma Rambouillet rack of Lamb French cut
- 2 oz Herbes de Provence
- 1 oz fresh chopped lavender
- 4 oz bread crumbs
- 7 oz unsalted butter
- A pinch of salt and pepper
- 1 garlic clove whole
- 1 spring of thyme and rosemary
- Herb Quinoa
- 1 lb quinoa
- ½ bunch of flat leaf parsley, chopped
- ½ bunch of chives chopped
- 4 tablespoons of virgin olive oil
- 2 bay leaf
- 2 springs of thyme
- 1 lb toy box carrots cooked
- 1 lb organic parsnip
- 7 oz organic baby turnip
- Truffle Rosemary Sauce
- 1 qt DEMI GLACE ( beef and red wine sauce base available at specialty store)
- 4 oz chopped carrots
- 8 oz chopped yellow onions
- 4 oz chopped celery
- 1 garlic clove
- 1 litter Sonoma red wine
- 2 bay leaf
- 2 black pepper corns
- 1 bunch of rosemary
- 3 table spoons 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.
- Category: Entree
- Cuisine: French- California Cuisine