linda@morganvalleylamb.com
Office: 435-864-4997
Cell: 435-864-7298
Jamie & Linda Gillmor
P.O. Box 517
Delta, UT 84624
"This is the Place to get Rack of Morgan
Valley Lamb"
with Apple and Cranberry Gelees
(serves 4)
1 rack of Morgan Valley Lamb (8 bones, 2 bones per portion)
dijon mustard
salt and pepper to taste
mint pesto rub:
1 C loosely packed mint
1 C grated pecorino Romano cheese
1 C bread crumbs
1 Tbs. olive oil
1 clove garlic
pinch of salt and pepper
For the crust and the lamb: Place all ingredients for the mint pesto rub in a food processor. Blend until all of the products are well-chopped. Taste and adjust the seasoning as needed. Cut the racks into 1 bone portions. Sear the pieces in a hot sauté pan, or on a grill, for about 20 seconds per side, giving the meat a good sear to seal in the juices. Remove the chops, and brush one side of each chop with a little Dijon mustard, then rub small amount of mint pesto on the mustard side of the chop (the mustard will adhere the rub crust to the lamb). Place the chops, crust side up, in a 400 degree broiler (about six inches away from the heat) until desired temperature. Medium rare will take roughly 4 minutes.
Apple Gelee with Essence of Saffron and Ginger:
1 Qt. apple juice or cider (1 C reserved to "bloom" the gelatin)
4 envelopes of powdered gelatin
pinch of saffron
chopped ginger to taste
Cranberry Spice Gelee:
1 Qt. cranberry juice (1 C reserved to "bloom the gelatin)
4 envelopes of powdered gelatin
2 pieces star anise
2 cinnamon sticks
pinch of white pepper
For the Gelees. "Bloom" the gelatin over 1 C of the cold liquid. In the meantime, place the other ingredients in a saucepan, and bring to a boil. Once the gelatin has bloomed, add it to the hot liquid. Stir to make sure the gelatin dissolves into the liquid. With the heat off, let the liquids steep with the spices. Strain into a dish so that the Gelee is only 2 inches deep, and chill until set.
Chef Notes: This is the perfect recipe coming into the fall, when apples and cranberries are truly coming into season. I developed this dish a couple of years ago when I did a cooking class on Utah’s pioneer day. I recommend garnishing the dish with some fresh mint, and some champagne grapes. Because apples are the state fruit of Washington, I recommend matching this dish with a nice, light Northwestern Pinot Noir, such as an Adelsheim Pinot Noir.
This recipe is shared by:
Allyn C. Griffith
Chef Services
At Home 435.640.6347