Aussie Lamb “Rack and Roll” with a Truffled Pea Purée – Recipes for Club + Resort Chef
Aussie Lamb “Rack and Roll” with a Truffled Pea Purée, Roasted Carrot-Honey Coulis, Wild Mushroom Risotto and Crispy Leeks Recipe courtesy of Colin Moody, CEC,
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Cooking tools:
- Instant-read thermometer
- Butcher's twine
- Cast iron skillet
- Blender
- Microplane
- Oven
- Saucepan
- Skillet
- Chef's knife
- Cutting board
- Pot
- Mixing bowl
- Wooden spoon
- Ladle
- Plate
- Serving bowl
Ingredients
- Australian Lamb Rack
- spinach
- duxelles
- fresh thyme
- fresh rosemary
- fresh oregano
- garlic cloves
- Truffle Salt, Lemon Zest and Ground Black Pepper
- leek
- foraged mushrooms (Porcini, Morel, Chanterelle or other)
- shallot
- clarified butter
- white wine or sherry
- heavy cream
- salt
- pepper
- english peas
- carrots
- vegetable stock
- honey
- orange zest
- truffle salt
- sea salt and white pepper
- arborio rice
- veal or chicken stock
- shallots
- baby mushrooms
- truffle
- white wine
- truffle pecorino or parmesan
- fresh chives
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