{"id":2192,"date":"2011-04-21T20:39:12","date_gmt":"2011-04-22T03:39:12","guid":{"rendered":"http:\/\/www.chefmorgan.com\/?p=2192"},"modified":"2012-04-02T11:54:41","modified_gmt":"2012-04-02T18:54:41","slug":"easter-dinner-is-served-roasted-rack-of-spring-lamb-carrot-veloute-and-potato-gratin-dauphinoise-with-sunchokes-and-artichokes-and-what-will-you-do-with-all-of-your-extra-time","status":"publish","type":"post","link":"https:\/\/www.chefmorgan.com\/engine\/easter-dinner-is-served-roasted-rack-of-spring-lamb-carrot-veloute-and-potato-gratin-dauphinoise-with-sunchokes-and-artichokes-and-what-will-you-do-with-all-of-your-extra-time","title":{"rendered":"Easter dinner is served: roasted rack of Spring lamb, carrot velout\u00e9, and potato gratin dauphinoise."},"content":{"rendered":"<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-2209\" title=\"P1080076\" src=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/04\/P1080076-200x300.jpg\" alt=\"\" width=\"200\" height=\"300\" srcset=\"https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/04\/P1080076-200x300.jpg 200w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/04\/P1080076-333x500.jpg 333w\" sizes=\"auto, (max-width: 200px) 100vw, 200px\" \/><\/p>\n<p style=\"text-align: center;\">\n<p style=\"text-align: center;\"><strong><span style=\"color: #333333;\">Easter dinner is served.\u00a0 What will you do with all of your extra time?<\/span><\/strong><\/p>\n<p><span style=\"color: #c0c0c0;\">Without fail, before every holiday I am asked: \u201cCan I make something special that will not keep me in the kitchen for hours?\u201d\u00a0My answer is always the same: \u201cOf course you can.\u201d\u00a0 Creating a delicious, seasonal Easter meal is no exception.<\/span><\/p>\n<p><span style=\"color: #c0c0c0;\">First on the menu is<span style=\"color: #ff0000;\"> roasted rack of Spring lamb with a pistachio-herb panko crust.<\/span> It sounds fancy, but I assure you it is quite simple.\u00a0 Season the lamb the day before with salt and pepper and place it in the refrigerator overnight.\u00a0 On Easter day, let the meat come to room temperature, sear it, top it with the crust mixture, and roast it.\u00a0 It takes about 30 minutes <\/span><em><span style=\"color: #c0c0c0;\">total<\/span><\/em><span style=\"color: #c0c0c0;\"> active time. The lamb recipe is below.<\/span><\/p>\n<p><span style=\"color: #c0c0c0;\">To go with the lamb, we are serving a light and creamy<span style=\"color: #ff0000;\"> carrot\u00a0velout\u00e9 <\/span>but without the \u201cvelout\u00e9\u201d (velout\u00e9 is a leading sauce made with a white or blonde roux and stock).\u00a0 In lieu of the classic velout\u00e9 (and <\/span><em><span style=\"color: #c0c0c0;\">without animal stock and heavy cream<\/span><\/em><span style=\"color: #c0c0c0;\">), this recipe uses fresh oranges, Spring onions, and carrots with a hint of cumin (which goes well with the pistachio crust on the lamb).\u00a0 To make it Easter-festive, we are making <span style=\"color: #ff0000;\">quenelles from goat cheese<\/span> (quenelles look like \u201cEaster eggs\u201d). Place one quenelle of goat cheese in each soup cup.\u00a0 When the hot soup is ladled into the cup, the cheese begins to melt.\u00a0 The soup can be made the day before and reheated and assembled on Easter (just adjust the seasoning and the consistency). The quenelles can be shaped in advance as well and placed in the refrigerator overnight.<\/span><\/p>\n<p><span style=\"color: #c0c0c0;\">Third, with our lamb and carrot soup we are serving a<span style=\"color: #ff0000;\"> colorful fingerling potato gratin dauphinoise with sunchokes and artichokes<\/span>. Sunchokes (also known as Jerusalem artichokes or topinambours) are tubers from sunflowers.\u00a0 Sunchokes will only be around for a few more weeks then they are gone until next Winter. They are slightly crunchy and can be eaten raw.\u00a0 They add a great texture to the creamy potatoes and artichokes. The potatoes I like to use are colorful fingerling potatoes: including French Fingerlings with pink skin, Red Thumb potatoes with the red skins and rose flesh, and Rose Finn fingerlings which have beige skins with pink accents and creamy beige flesh.\u00a0 However, you can use any potatoes you have (including Peruvian with their wonderful purple hues).\u00a0 The key to making a good dauphinoise is that the potatoes are all evenly sliced.\u00a0 After you wash the potatoes, leave the skins on (to take advantage of the vitamins found under the potato skin and the colorful exterior). The dish\u00a0 can be prepared the day before and baked on Easter day.\u00a0 It tastes best warm but not piping hot (you want to give the cheese and cream a chance to solidify a little to adhere to the potatoes).\u00a0 I recommend putting it in the oven about 1 hour before you plan to serve it. The soup and gratin recipes are in separate entries to make it easier for you to print and take with you to the market.<\/span><\/p>\n<p><span style=\"color: #c0c0c0;\">Lastly, make a simple green salad to round out your meal (there are some green salad recipes on this site). This delicious meal is easier than finding those Easter eggs (which always seem to turn up throughout the year)!\u00a0 I hope you enjoy it and you will let me know what you did with all of your \u201cextra\u201d time.<\/span><\/p>\n<p><em><span style=\"color: #ff0000;\">Je vous souhaite un bon app\u00e9tit et<\/span><\/em><span style=\"color: #ff0000;\"> <\/span><em><span style=\"color: #ff0000;\">de Joyeuses P\u00e2ques<\/span><\/em><em><span style=\"color: #ff0000;\"> <\/span><\/em><span style=\"color: #ff0000;\">(a Happy Easter) <\/span><em><span style=\"color: #ff0000;\">!<\/span><\/em><\/p>\n<p><span style=\"color: #c0c0c0;\">LM<\/span><\/p>\n<p><span style=\"color: #c0c0c0;\"><!--more--><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-2210\" title=\"P1080110\" src=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/04\/P1080110-200x300.jpg\" alt=\"\" width=\"200\" height=\"300\" srcset=\"https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/04\/P1080110-200x300.jpg 200w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/04\/P1080110-333x500.jpg 333w\" sizes=\"auto, (max-width: 200px) 100vw, 200px\" \/><br \/>\n<\/span><\/p>\n<p style=\"text-align: center;\">\n<p style=\"text-align: center;\"><span style=\"color: #ff0000;\">pistachio-herb panko crusted roasted rack of lamb<\/span><\/p>\n<p><span style=\"color: #ff0000;\"><span style=\"text-decoration: underline;\">stats:<\/span><\/span><\/p>\n<p><span style=\"color: #ff0000;\">yield: <\/span><span style=\"color: #c0c0c0;\">serves 8<\/span><\/p>\n<p><span style=\"color: #ff0000;\"><span style=\"text-decoration: underline;\">what you need:<\/span><\/span><\/p>\n<p><span style=\"color: #c0c0c0;\">4 racks of New Zealand lamb (about 8 ribs on each rack)<br \/>\nkosher salt (as needed)<br \/>\nfreshly ground pepper (to taste)<br \/>\nolive oil (as needed)<\/span><\/p>\n<p><span style=\"color: #c0c0c0;\">1 cup crushed pistachios, dry roasted<br \/>\n1 cup panko crumbs<br \/>\n1 tablespoon fresh minced Italian parsley<br \/>\n1\/2\u00a0 teaspoon kosher salt<br \/>\n1-2 turns on pepper mill of black pepper<\/span><\/p>\n<p><span style=\"color: #c0c0c0;\">fresh coriander flowers (as needed)<br \/>\nfleur de sel (as needed)<\/span><\/p>\n<p><span style=\"color: #ff0000;\"><span style=\"text-decoration: underline;\">how to:<\/span><\/span><\/p>\n<ul>\n<li><span style=\"color: #c0c0c0;\"><span style=\"color: #ff0000;\">Prepare Lamb<\/span>.\u00a0 Clean lamb and remove excess fat. Season with salt and pepper and place in refrigerator overnight.\u00a0 The next day let it come to room temperature for one hour before cooking.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #c0c0c0;\"><span style=\"color: #ff0000;\">Sear Lamb.<\/span> Place a fry-pan or cast iron skillet over medium-high heat.\u00a0 Once hot, add 1-2 tablespoons of olive oil.\u00a0 When oil is hot add the racks of lamb, one rack at a time, placing the top of the ribs facing down.\u00a0 Once browned, turn over and sear the back of the meat. Do not sear the sides.\u00a0 Remove lamb from the pan and set aside.\u00a0 Repeat with remaining 3 racks.\u00a0 Let cool slightly.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #c0c0c0;\"><span style=\"color: #ff0000;\">Cover Ribs. <\/span> Fold aluminum foil over the ribs, leaving the meat exposed (this keeps the bones from burning).<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #c0c0c0;\"><span style=\"color: #ff0000;\">Add Crust<\/span>.\u00a0 In a bowl mix together crushed pistachios, panko crumbs, parsley, salt and pepper.\u00a0 Drizzle a little olive oil over the meat.\u00a0 Press the crust mixture gently into the meat, top and bottom.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #c0c0c0;\"><span style=\"color: #ff0000;\">Roast.<\/span> Place the lamb racks in a large roasting pan and roast\u00a0 in an oven preheated to<span style=\"color: #ff0000;\"> 425 degrees Fahrenheit.<\/span> Roast until meat is medium rare (122 on thermometer).\u00a0 This will only take about 7 minutes. Remove from the oven.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #c0c0c0;\"><span style=\"color: #ff0000;\">Rest.<\/span> Make sure your meat rests before you cut into it.\u00a0 Once the thermometer reaches 125 degrees, you can serve it.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #c0c0c0;\"><span style=\"color: #ff0000;\">Serve. <\/span> Drizzle a little quality olive oil over the crust and garnish with coriander flowers and fleur de sel.<\/span><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Easter dinner is served.\u00a0 What will you do with all of your extra time? Without fail, before every holiday I am asked: \u201cCan I make something special that will not keep me in the kitchen for hours?\u201d\u00a0My answer is always the same: \u201cOf course you can.\u201d\u00a0 Creating a delicious, seasonal Easter meal is no exception. [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[341,886],"tags":[429,433,432,431,430],"class_list":["post-2192","post","type-post","status-publish","format-standard","hentry","category-main-courses","category-my-inspirations","tag-easter-dinner","tag-panko","tag-pistachios","tag-roasted-rack-of-lamb","tag-spring-lamb"],"_links":{"self":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/2192","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/comments?post=2192"}],"version-history":[{"count":16,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/2192\/revisions"}],"predecessor-version":[{"id":6917,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/2192\/revisions\/6917"}],"wp:attachment":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/media?parent=2192"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/categories?post=2192"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/tags?post=2192"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}