Chef Coleen Antonio, Recipient of the 2015 Les Marmitons Most Promising Chef Award - May 2016
Orange Marinated Grilled Lamb Chop with parsnip puree, roasted potatoes, glazed carrots, grilled asparagus and lamb jus
GRILLED LAMB
- 8 Racks of Lamb
- 6 pieces Orange
- Olive oil as needed
- Salt / Pepper to taste
Clean the rack of lamb, take off some of the fat and silver skin – French Cut.
Mix orange juice, zest and olive oil, salt and pepper
Marinate the Rack of lamb for 2 hours before grilling.
Cook to desired doneness:
Rare: 115 to 120°F
Medium-Rare: 120 to 125°F
Medium: 130 to 135°F
Medium-Well: 140 to 145°F
Well-Done: 150 to 155°F
ROASTED POTATOES / PARSNIP PUREE / GLAZED BABY CARROTS
PARSNIP PUREE
- 2 lb Parsnips, peeled, thinly sliced
- 4 cloves Garlic cloves, thinly sliced
- 1 cup Heavy Cream
- 1 cup Whole Milk
- 4 TBSP Unsalted Butter
- Kosher Salt to taste
Bring parsnips, garlic, cream, milk, and butter to a boil in a medium saucepan.
Reduce heat, cover, and simmer until parsnips are very soft, 10–15 minutes.
Uncover and cook until liquid is reduced by half, about 5 minutes; season with salt.
Purée in a blender until smooth.
ROASTED POTATOES
- 3 per Russet Potatoes
- Salt / Pepper as needed
- Oil as needed
Peel the potatoes, cut with a cutter(circular) Coat with oil, thyme, salt and pepper. Roast in the oven, until cooked.
GLAZED CARROTS
- 2 per Baby Carrots
- Honey as needed
- Butter as needed
- Salt / Pepper as needed
- Fresh herbs, chopped
In a saucepan, place carrots in 1 inch of water.
Heat to boiling; reduce heat to low. Cover; simmer 10 to 15 minutes or until tender.
Drain well.
Add honey and butter to carrots in saucepan.
Cook, stirring frequently, until butter is melted and carrots are glazed.
Add chopped herbs, season with salt and pepper.