Smoked Lamb Rack with PORCINI Mushrooms Crusted, Saffron Polenta and Cherry Tomato Sauce

Smoked Lamb Chop with PORCINI Mushrooms Crusted, Saffron Polenta and Cherry Tomato Sauce

Smoked Lamb Rack or lamb chop with porcini mushrooms crusted is an easy recipe with a fancy restaurant looking dish. The porcini mushooms crusted within the smoked lamb rack or lamb chop made an earthy and pungent mushrooms fragrance along with the smoky flavour. I guess no one could  regret this, even for a non-lamb person.  As a lamb person, i love to cook and also eat lamb all the way. Roasted, grilled, stewed and you name it. Luckily,when i checked to my fellow friends blog, she made a smoked lamb leg with rosemarry rubs, wow it’s sound great since any gamey meat is suits with smoking technique. It’s a kinda shame on me, since i’m a huge fans of lamb and never  even thought to smoked it before. Ever since i’m made my homemade smoked salmon, homemade smoked beef and homemade tea smoked goose, i’ve always craving for homemade smoking without smokers house, just using a simple old crockpot.

Dried porcini mushrooms for making porcini mushrooms powder

Porcini mushrooms powder crusted lamb rack or lamb chop is a popular in western style cuisine, especially in France, Italy and Spain, the producent of porcini mushrooms. Actually porcini mushrooms powder is not only great for crusted, but also for stuffing like my Chicken Ballotine Recipe with Spinach, Minced Chicken and Porcini Mushrooms Powder Stuffing.  Porcini mushrooms (Boletus Edulis ) is an edible mushroom with a very potent mushrooms aroma. The dried porcini mushrooms is considered as delicacy and fancy gourmet ingredient. Powdered dried porcini is good for sauce flavouring, rubs and make an intense mushroom aromas in pasta, pie filling etc. Btw, this is my first ebay ingrident that succesfully shipped from Italy. Porcini mushrooms is quite pricey, it s only 20 grams and cost me about 20 USD for shipped that to Indonesia, well the 6 USD of it for international shipping cost. When i first toasted the mushrooms, the kitchen is smells so good with a very deep and earthy aromas . I guess the mushrooms worth for the price when i processed that info powder, preety damn good ingredient!!!. First trial of my new kitchen ingredient is to make a crusted layer on smoked lamb chop.

Porcini Mushrooms Crusted Smoked Lamb Chop

Homemade Smoking Lamb Rack or Lamb Chop is actually so easy. Just like my homemade tea smoked salmon, tea smoked lamb rack needed prior lamb rack surface drying out  to make a pellicle first. The Pellicle layer is needed to mantain and keep the juice inside the meat and not dripping out during the smoking process. After slighly curing the lamb chop with powdered porcini and cajun seasoning, the lamb chop patted dry with clean paper towel and laid in front of fan or air conditioner for about 20 minutes to dried out the surface. You can made this happed by put the cured lamb uncovered in the fridge overnight prior to smoking. Usually i use rice as a homemade smoked agent, but since my grandmas is concern on “wasting” for smoking agent, she ask me to use my leftover dried corn from feeding the goose for my Confit d’Oie/Goose Confit. The dried  corn works well as smoking agent. Beside changing the smoking agent, today i try to smoked the lamb leg in a very low flame to infused the smoke flavour to the lamb chop even better. After that, i dragged the smoked lamb chop in a powdered porcini mushroom then pan fried it to make a crusted porcini mushroom layer.

Smoked lamb with porcini mushroom crusted: great flavour combination!

Saffron infused polenta is a great pairing for this tea smoked lamb rack. The basic recpe for making saffron polenta is so simple, you  need to follow the package instruction adn add the saffron in the cooking process. For enrich the dish  flavour, i add  tangy and refreshing burst of cherry tomato concase with a little touch of cayenne or chili pepper. It’s all easy, fancy and heavently lamb recipe!

Porcini Mushrooms Crusted Lamb Chop Recipe:

Ingredient:

• 2 @125 gr lamb chop
• 1 tbsp porcini mushrooms powder
• smoked seasalt and black peppercorn to taste
• 1 tbsp olive oil for pan frying

Powdered porcini mushrooms

Smoked  lamb recipe:

• a handfull of uncooked dried corn (you can use rice)
• cinnamon, break into small pieces
• star anise, break into smal pieces
• 1 tbsp szechuan peppercorn
• 1 tbsp sugar

Homemade Smoked Lamb Curing Recipe:

• 1/2 tsp ground tea smoked salt
• 1 tbsp porcini mushroom powder
• 1/2 tsp grounded white  peppercorn
• 1/2 tsp cajun seasoning powder (i use Mc.Cormic)

Instruction:

How to Make Smoked  Lamb Chop:

• Apply all curing ingredient to the lamb chop, put in the fridge, cure for about 12 hours, flip it over every 2 hours.
• Pat dry the lamb chop, some people like to gently washed it with slow running water, but i prefer not to do it
• Put the lamb hop into a metal rack.
• Set your fan or air conditioner into the higest and expose the lamb cop directly to the winds for about 10 minutee until the surface had a perfect dried pellicle layer.

Cured lamb chop with dried pellicle surface: ready for smoking !

• Flip it once and expose it with the winds another 10 minutes.
• Wrap the lamb chop with alumuniun foil and  freezer and let it rest to half frozen*optional
• Meanwhile, scatter the smoking angent in the bottom of the pot
• Set your stove to the highest flame until the smoke released  from the pot, set it into the lowest flame
• Put a porcelain bowl/cup that filled with ice cube( this is to needed to lower the temperature a lil bit) then put in in the center of the pot
• Take a wire rack ( i lost mine, so i use a clean glass ashtray) then stage it above the frozen cup and close it with the glass cover.

Just pretend that i use wire rack for make a smoked lamb……

• Let the lamb smoked for about 10 minutes, it depends on the thickness of your lamb chop

How To Make Porcini Mushroom Crusted Smoked Lamb Chop”

• Mix the porcini mushrooms powder with smoked sea salt and black peppercorn
• Rub that mixture evenly to the smoked lamb chop
• Meanwhile, heat up the olive oil in the stainless steel pan
• pan fried the the smoked lamb until the surface had a nice golden brown porcini mushrooms crusted
• Served with *Saffron Infused Polenta and Spicy Tomato Concase

Saffron Infused Polenta Recipe

• Put 1/2 cup polenta and 2 cup chicken stock in a heavy bottom sauce pan, bring to boil
• Season with salt, pepper and a pich of saffron
• Add 2 tbsp heavy cream, simmer and continue stirring until the polent is throughly cooked and had a thick consistency

Garnish:

• Baby red spinach
• Black truffle oil
• Cherry tomato confit
• Peugaga leaves

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Pistachio Crusted Lamb Chop/Rack with Feta Cheese & Spinach Stuffing

Pistachio Crusted Lamb Chop with Spinach and Feta Cheese Stuffing

Pistachio nut crusted lamb rack with spinach and cheese sfuffing ??? I’ve beed told you that i’m a lamb person, never missed a week without it. I really love lamb rack, especially from the young sheep.. Luckily i had this 3 months old baby lamb rack directly from the farmer. This is really small lamb rack, the weight is just about 250 grams. The farmer give me the rack unthreated, then i’ve got the idea to frenched the lamb rack,but not really french style since i discard any to esposed the loin. I save the trimmed lamb part to make another dishes, you can make Lamb Biryani Rice (Middle East Style) / Resep Nasi Biryani Arab ala Dentist Chef with it.

Lamb Rack with Pistachio Crusted, Spinach and Feta Cheese Stuffing

Pistachio Crusted lamb Rack and Stuffed with Spinach and Feta Cheese doesn’t tentelizing your taste buds just by reading the dish tittle??? come on, everybody love pistachio nuts, feta cheese and spinach, then i thought why didn’t put it into one festive meals.  Succesfully with Pistachio Crusted Black Seabass Fish Fillet ala Dentist Chef,   i’ve been craving for more pistachio crusted dish. Roasting baby lamb cuts is a little bit tricky, i’ve been told that baby lamb rack is more easily throughly cooked due to high water content with low fat content. Sounds healtier, but this make the baby lamb rack easily dry out. Thats why i choose to seared it first before roasting.

Pistachio Crusted Lamb Rack, Stuffed with Spinach and Feta Cheese

Spinach and feta cheesed stuffed lamb rack is preety easy recipe to do at your own home, you can even ask your butcher to butterfly the bone-in lamb loin, but if you can replace the lamb rack with veal rack or beef rack too.  The pistachio nuts crusted for lamb rack is made a great yellowish green layer  for presentation. You can experiment with any kind of nuts available nearby your place actually; peanuts, almond,wallnut, etc.

INGREDIENT :

Chopped pistachio and panco breadcrumb for crusted layer

Pistachio Crusted Coating Lamb Rack Recipe:

• 75 gr pistachio, coarsly chopped
• 50 gr rough panko bread crumb
• olive oil spray
• salt and pepper to taste
• 1 tbsp all purpose fluor + 1 egg yolk, mixed well, for lamb rack coating glue

Lamb Rack Marinade Recipe:

• 1/4 tsp dried rosemarry
• 1/4 tsp thyme
• 1 cardamon husk, finely chopped
• 1/4 tsp dried green peppercorn
• seasalt to taste
• 1 tbsp olive oil

Lamb Rackg StuffingRecipe:

• 100 gr horenzo/ japanese spinach, blached, drained, finely chopped
• 30 gr feta cheese, crumbled

Pistachio Crusted Lamb Rack with Spinach and Feta Cheese Recipe :

• 1/2  frenched lamb rack (4 ribs lamb rack, less than that used to called lamb chop)
• 1 tbsp melted butter, for searing
• 1 tbsp olive oil, for searing
• sea salt & coarse black pepper to taste

INSTRUCTION:

• Trim off the thick layer surround the frenched lamb rack, Carefully expose the lamb loin
• Rub all marinade ingredient, marinade for about 2 hours in the fridge,
• Preheat oven to 200 degreed celcius
• Pat dry the lamb rack, carefully buterfly the lamb tenderloin.
• Applied the spinach and the feta cheese  in the middle of buterflied lamb loin

Stuffed the lamb loin with the spinach and the feta cheese

• Gently fold the lamb tenderloin, make sure all stuffing are sealed with the tenderloin
• Tide the stuffed lamb rack with butcher twine

• Meanwhile, heat up the olive oil and butter into sizzling hot
• Sear the lamb rack all over to sealed the juice and fixed the lamb stuffing

• Discard the butcher twine and pat dry a lil bit
• Smear the coating glue in the seared lamb rack( not the exposed bone)
• Dip the lamb rack into the pistachio mixture
• Spray evenly the pistachio crusted layer with good quality olive oil, put carrot between the lamb rack bone to prevent it curled out

The lamb rack is ready to oven!

• Put into the oven and let it roasted for about 10 minutes, it depends on your lamb rack size
• Take out from the oven then carefully cut the lamb rack in the middle
• Served with ROASTED PEPPER SAUCE*, BALSAMIC VINEGAR REDUCTION, CURRIED RED KIDNEY BEAN and Grilled Japanese Eggplant

Roasted pepper sauce are great for any lamb dishes!

*Roasted Pepper Sauce Recipe:

• 1 yellow bell pepper, cut in half, discard the seed
• 1/2  onion
• 2 cloves garlic
• 1 tbsp oil
• ½ tsp dried thyme
• 2 tbsp white wine

How to make roasted pepper sauce :

• Put the onion, garlic and the onion in the roasting pan, season with salt and pepper and drizzle with olive oil
• Roast until the bell pepper skin is perfectly blakened
• Take out from the oven and put the roasted bell pepper in the freezer to losen the skin
• Pell off the skin and put the bell pepper, onion, garlic, thyme and white wine in the food processor.
• Procees the mixture into a smooth sauce, you can add more white wine if the sauce is too thick
• You can put it into sauce pan and bring it to boil, but i prefer not to doing this
• Keep warm until serve

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