Fennel and Coriander Crusted Spring Lamb
Serves 4
1 c. fennel seeds, whole
½ c. coriander, whole
2 Tbsp. kosher salt
¼ c. whole Tellicherry black peppercorns
4 8 oz. spring lamb racks, cleaned
1 bunch rainbow chard, de-stemmed,and washed thoroughly
½ lb. fresh morel mushrooms
1 large Vidalia onion, peeled and cut into quarters
1 tsp. aged sherry vinegar
2 cloves garlic
1 shallot, minced finely
2 Tbsp. whole butter
¼ c. olive oil
salt and pepper, to taste
parsley, to taste
Toast all seeds together until aromatic. Grind in spice grinder. Mix in salt. Rub lamb racks liberally with seasoning and let marinate for 1 hour. Sprinkle Vidalia onions with salt and pepper, and drizzle with olive oil. Wrap in foil with garlic and roast in 300-degree oven for 2 hours until completely soft. Place onion, garlic, and juices into a blender with the vinegar and blend until smooth. Place purée into a small sauce pot and reduce until sauce coats the back of a spoon. Season to taste and set aside. Cut the chard leaves into medium-sized pieces and sauté in a hot pan with butter. Season with salt and pepper to taste, and drain off juices. Wash morel mushrooms well (3 times) in bowl of water. Drain and place on towel to dry completely. Toss mushrooms with shallot, chopped parsley, and 2 tsp. olive oil. Season with salt and pepper. Sear lamb on all sides in large skillet until brown. Add morel mushrooms around the lamb. Roast in oven at 325 degrees until internal temperature of the lamb is 115 degrees. Take out of oven, and let stand for 8 to 10 minutes. Carve and serve with roasted mushrooms, rainbow chard, and onion purée.
www.midwesthomemag.com
