Roasted Rack of Lamb with Butternut Squash, Cremini Mushroom and Braised Artichoke in a Black Olive-Mint Sauce
from Vincent A Restaurant
Two rack of lamb (Vincent A Restaurant uses Spring New Zealand rack of lamb) total weight about 1.2 lbs
4 oz of black olive
3 large springs of mint
1 garlic cloves
1Ž4 cup of chicken broth
To make sauce, puree olive, garlic and the mint leaves from the spring. Once well pureed add chicken stock to give it a saucy consistency. You might not need all of the chicken broth.
Butternut Squash Puree
1Ž2 cup of milk
Cut the squash in half lengthwise, place on a sheet pan (flesh facing down) and roast at 375 F until soft. Once cooled, pull out the cooked flesh with a spoon and place in a mixer to puree. Add the warm milk until consistency right. You might not need all the milk.
1 lb of cremini mushroom, wash and quartered
2 tbsp of olive oil
Salt and pepper
2 garlic cloves, crushed
In medium size sauté pan add the oil, when oil is lightly smoking add the mushroom, season with salt and pepper and sauté for 4 minutes. Add the garlic, salt and pepper and keep cooking until mushrooms are golden and the moisture is evaporated.
8 oz Artichokes (fresh or canned)
Quartered cooked artichoke and sauté in olive oil. Add the black olive sauce, bring it to a simmer and reserve.
Roast the lamb rack at 380 F for 15 minute (medium rare) or more if you prefer it more cooked. Meanwhile heat up the puree, artichoke ragout and cremini mushrooms.
Place the squash puree in the center of a plate, then the mushroom and then the slice lamb rack. Spoon the artichoke/black olive ragout around. Sprinkle few leaves of mint.
To view the current menu or make a restaurant at Vincent A Restaurant, visit http://www.vincentarestaurant.com/ or call 612-630-1189.