REBEL KITCHEN: Mary had a little lamb…and loved every bite of it!

November 12, 2009 by Braulio Lopez 

Lamb – a gamey, tender meat. When properly prepared, it can be one of the most delectable to eat. There are many places well known for their naturally raised lamb, but one in particular – and possibly the best – is New Zealand.

New Zealand provides lush, green pastures, steady breezes and plenty of sunshine, providing the perfect place to raise healthy sheep without the worry of hormones or steroids. The New Zealand Lamb Company takes much pride in their lamb, providing the United States and Canada with the best quality in their line of lamb products from legs to Frenched lamb chops for more than 40 years.

The one place to find them is Whole Foods in the meat section for $16.99 a pound.

Mint salt and jelly and cranberry sauce complement the lamb well. The cranberry adds a bit of bitterness that is balanced out by the sugar, giving it that edge to stand up to the lamb.

This recipe is simple, easy to follow and will definitely satisfy your sophisticated palate.

---

The ingredients:

For lamb:

-1 lb. Rack of Lamb

-1 large bunch of Mint

-¼ cup Olive Oil

-1 cup Salt

For sauce:

-1 lb. bag cranberries

-1 medium orange, peeled and sliced

-1-1 ½ cup Sugar

-water

Accompaniments: sautéed mushrooms with garlic and eggplant rolls

For mushrooms:

-½ lb. Shiitake mushrooms, sliced

-6 garlic cloves, whole and peeled

-2 onions, sliced thin

-Olive oil

For eggplant:

-1 purple eggplant, peeled, sliced ½ inch thick, sweated

-3 spoonfuls crème fraiche

-½ lb. Feta cheese

---

Putting it all together:

For lamb:

If you buy a rack, cut in between every two bones for six or eight pieces.

Next, chop finely or process the mint with the oil until it is blended as best as possible.

Mix the salt with the mint until it is farely coarse.

Finally, rub the mint mixture on each piece of lamb making sure to cover the entire piece.

For sauce:

Process the cranberries in a food processor five times. Add the cranberries to a small to medium pot, cover with water and begin to cook on low heat.

Then add the sugar and the orange and let cook for two hours, or until the water has been reduced to half. Once it is reduced, strain it through a chinoux or any fine strainer, into a bowl and save until ready to serve.

For mushrooms:

Sauté the onions first on low heat until they become translucent.

Next add the garlic cloves and cook until they begin to brown.

Add salt and pepper to season. Add the mushrooms and a small amount of water, no less than a tablespoon. Continue to cook until everything is lightly browned and check for seasoning.

For eggplant:

Heat your grill to 400 degrees. Peel strips around the eggplant and begin to cut ½ inch thick. Season all the slices with salt and let rest for 15 minutes. Once you sweat them (allow water to seep out), rinse and drizzle oil over every piece ensuring to cover every slice front and back.

Season with salt and pepper. Grill each piece until grill marks are dark. Mix the crème fraiche with the feta cheese and place a small ball of cheese mix on each piece and roll, like egg rolls.

Now there are many different wines like Barbaresco, Bordeaux(red), Côtes du Rhône, Malbec and many others that will really pair well with lamb.

There are even some beers like an American or British brown, pale or dark ale that will complement the lamb and flavors lavishly. But one wine, when it comes down to roasted lamb chops, fits like a plug to a socket.

California Merlot, specifically 2006 J. Lohr Estates Los Osos Merlot, is the perfect match. Offering scents of respberry, red currant and blackberry, J. Lohr gives a balanced bouquet of aromas that go well with the distinct lamb.

On the palate, it gives off a smooth mouth feel although offering substantial tannins with a velvety texture. At J. Lohr, the French system is utilized keeping their growing techniques traditional with modern flair. Their motto is they have one goal: Come second to none.

That’s why this is such a great choice for this remarkable dish. You can find it in any Lee’s Discount Liquor for $12.99.

Salute!

Rebel Kitchen is a regular column in which Rebel Yell staff members share some of their favorite recipes.