Chef Charlie Brown
Roasted Rack of Lamb
with Wild Mushroom Bolognese
2 Lamb Racks – Frenched 1 inch above eye
Minced Herb Mix – Italian parsley, rosemary, thyme
Salt and black pepper
Roasted fingerling potatoes
Wild mushroom Bolognese
- Preheat oven to 350 degrees. Season the lamb with olive oil, salt and pepper.
- Coat with the herb mixture. Let sit for 1 hour or overnight.
- Heat a sauce pan over high heat. Sear the lamb racks until the meat begins to caramelize.
- Roast in the oven until an internal temperature of 110 degrees.
- Let sit for 15 minutes before serving.
12 cups Crimini mushrooms – quartered
12 cups Portobella mushrooms – diced
4 cups Portobella mushrooms stems – minced
2 ounces dried porcini mushrooms – soaked (reserve liquid for sauce)
1 cup olive oil
2 Tablespoons fresh garlic – minced
4 cups yellow onion – diced
2 cups celery – diced
2 cups carrots – diced
4 cups chopped tomatoes
4 cups red wine
8 cups veal stock
1 teaspoon minced thyme
1 teaspoon minced rosemary
2 Tablespoon minced Italian parsley
½ cup truffle oil
- Sauté the garlic, carrots, onions and celery in 1 cup of olive oil.
- Add the mushrooms and sauté until the liquid is almost dry.
- Add the red wine and reduce by half.
- Add the veal stock and the reserved liquid from the porcini
- Simmer until the sauce begins to thicken – close to an hour
- Finish with the fresh herbs, salt and pepper and the truffle oil
- Ladle the mushrooms Bolognese onto 4 dinner plates. Garnish with the roasted potatoes in the middle of the plate.
- Divide the lamb racks into four servings
- Place the lamb chops on the Bolognese with the bone standing up against the potatoes