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Brioche Crusted Lamb English Pea Risotto | Tomato Confit | Whole Grain Mustard

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  • 3 Tbsp. Unsalted Butter
  • 1 ea. Yellow Onion (Diced)
  • 2 cup Arborio Rice
  • 1 cup White Wine
  • 1 ea. Bay Leaf
  • 1 Qt. Chicken Broth
  • 1 Tbsp. Mascarpone Cheese
  • 1 tsp. Parmesan Reggiano (Grated)
  • 2 cup English Peas (Shucked, Blanched and Shocked)
  • 1/2 cup Water
  • 1 tsp. Honey
  • 4 ea. Roma Tomato (Rough Chopped)
  • 1/2 cup Granulated Sugar
  • 1 Tsp. Garlic (Fine Diced)
  • 1 Tbsp. Shallot (Fine Diced)
  • 1 Tbsp. Parsley (Chopped)
  • 1 Tbsp. All Purpose Flour
  • 1 Cup Heavy Cream
  • 1/2 Cup Whole Grain Mustard
  • 1 Tbsp. Canola Oil
  • 4 ea. Lamb Rack (2 Bones Each)
  • 2 cup Brioche Bread Crumbs



Step 1

For the Risotto:

In a small sauce pot, bring chicken broth to a boil. In a medium sauté pan over low heat, melt 2 tbsp. butter. After melted, bring pan to high heat and add yellow onion. Using a wooden spoon, stir onions frequently. Cook onions one minute then add Arborio rice. Continue to stir constantly. When rice is slightly colored, deglaze with wine. Let wine reduce to almost dry, add bay leaf and start adding chicken stock one ounce at a time, waiting for pan to be almost dry before adding more. Continue to do this until risotto has reached desired consistency. (Slightly al-dente) Save remaining chicken stock for mustard sauce. Finish with Mascarpone, Parmesan, 1 cup English peas and salt to taste.

For the Tomato Confit:

In a small sauce pot, combine tomatoes and sugar. Let cook about 30 min. stirring frequently. When tomatoes are completely macerated and liquid is almost completely gone remove from heat and cool. Once cool, add garlic, shallots and parsley. Salt to taste.

For the English Pea Puree:

In a blender, combine remaining English peas with water and honey. Puree until smooth. Salt to taste.

For the Whole Grain Mustard Sauce:

In a small sauce pot, melt remaining butter. Once melted, turn up heat and add flour. Cook butter and flour two minutes stirring constantly to create a roux. Slowly stir in cream and cook another two minutes. Add ¼ cup mustard. Mix in chicken stock until sauce reaches desired consistency. Salt to taste.

For the Lamb:

Season lamb liberally with salt and pepper. In a medium sauté pan over high heat, sear top and bottom of lamb racks in canola oil until golden brown. Finish in a 450˚ F oven until lamb reaches internal temperature of 135˚ F. (For medium rare) Once finished, brush with remaining mustard and coat with bread crumbs. Slice lamb between bones and serve meat side up.

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