Good Morning America Recipes

Roasted Lamb Rack and Grilled Lamb Tongue with Lemon Mint Dressing

From 'Chef's Table'

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Oak Room executive chef Eric Hara sears meat with a lemon mint dressing.
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Servings:4
Difficulty: Difficult
Cook Time: min

Ingredients

  • Quinoa:
  • 1c quinoa
  • 1qt chicken stock
  • Lamb Braise:
  • 6 lamb shanks (marinate in vadouvan overnight)
  • 2 leeks, medium dice
  • 5 garlic cloves, crushed
  • 2 shallots, medium dice
  • 1 sprig of thyme
  • 1t vadouvan
  • 1t raz al hanout
  • 1/8c apricots, dried
  • 1/8c walnuts, chopped
  • 1.5 red beefsteak tomato, large dice
  • 1c white wine
  • 1.75qt chicken stock
  • 1.5 lemon confit, rough chop
  • Lemon Mint Dressing:
  • 6 garlic cloves, crushed w/ 1t salt
  • 6 lemons, juiced
  • 1c water
  • 3t honey
  • 3c evoo
  • 3t mint
  • 3t fennel seed, toasted & ground
  • (to taste) salt & pepper
  • Cooking Directions

    Mix quinoa and chicken stock until tender.

    Combine ingredients for lemon mint dressing.

    Preheat oven to 350??F degrees. Then:

    Sear off the lamb. Add mirepoix and sweat. Add lemon confit and tomato; cook until softened.

    Deglaze with white wine. Cook until reduced by half

    Add apricots & walnuts and cook until softened. Add spices & liquid. Add lamb back to the liquid.

    Cook at 350??F for 2?? hours (until fork tender).

    Strain and peal the tongue.

    Reduce the sauce until thickens.

    Two racks of lamb French cut in half.

    Roast at 350??F for 20 minutes until 135??F.

    Recipe Summary

    Main Ingredients: lamb shanks, chicken stock, garlic, lemon, mint

    Course: Dinner, Main Course


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