Rack of Lamb with Dates and Tarragon

Created by Chef Jonathan Garnier

Serves 4

Sweet Pea Purée

400 g (13.5 oz) sweet peas
15 ml (1 tbsp) baking soda
1 onion, thinly sliced
30 ml (2 tbsp) olive oil
1 clove of garlic, chopped
125 ml (1/2 cup) 35% heavy cream
30 g (1 oz) butter
Salt and pepper to taste

Put the peas in a pot with boiling salted water, add the baking soda, cook for 5 to 7 minutes. Then place the peas in a bowl of ice cold water.

In a non-stick pan, sauté the onions in a bit of olive oil. Add the garlic and cook for 1 minute while stirring.

Using a hand blender in a deep pot, mix the peas, the onions with the garlic, cream and butter. Check the seasoning and keep warm.

Cipollini Onions

25 small Cipollini onions, peeled
45 ml (3 tbsp) of olive oil
45 ml (3 tbsp) of unsalted butter
1 clove of garlic, chopped
15 ml (1 tbsp) of sugar
60 ml (4 tbsp) of white balsamic vinegar
1 spring of thyme
60 ml (4 tbsp) of water
Salt and pepper to taste

In a pan, sauté the onions in the butter and oil for 4 minutes. Then add the garlic, sugar, vinegar, thyme and water then season with salt and pepper.

Cook on medium heat while stirring regularly. Once the liquid has evaporated, after approximately 15 minutes, check the seasoning. Remove from the heat, cover with a lid or aluminum foil until it’s time to serve.

The Gravy

1 shallot, finely chopped
30 ml (2 tbsp) of olive oil
2 cloves of garlic, chopped
1 l (4 cups) of brown stock
6 Medjool dates, pitted and chopped
½ bunch of tarragon, chopped
15 ml (1 tbsp) of unsalted butter

In a pan, sauté the shallot on high heat for 2 minutes in a bit of olive oil. Add the garlic and sauté for one more minute.

Add the brown stock and simmer until it reduces to about a 1/3 of the volume it started with (about 300 ml).

Add the dates and cook on low heat for 5 minutes.

Mix using a hand blender and sieve the preparation.

Add the chopped tarragon, the butter, check the seasoning and keep on low heat until ready to serve.

The Rack of Lamb

2 racks of lamb of approximately 500 g (1.1 lb)
30 ml (2 tbsp) of olive oil
Salt and pepper to taste

French and clean the racks of lamb. Separate the bones if not already done.

Rub the lamb with oil and season generously with salt.

In a hot pan, sear the racks of lamb for 2 minutes on each side until it’s beautifully golden brown.
Place the racks of lamb on a baking sheet (broiling pan). Place the sheet in the oven and insert the meat probe inside the meat.

Activate the Culinary Centre; choose Roast then the Crown of lamb option.

Select Medium as the desired temperature of finished roast then press Start.
Your oven will sound when the meat is done; double check to make sure the core temperature of the meat is 60 °C (140 °F).

Remove the racks of lamb from the oven, season with salt and pepper; loosely cover with tin foil and let rest for 3 minutes.

When ready to serve, cut the lamb into chops.

In each plate spread a spoonful of puréed peas, place the lamb cut into 2 ribs chops in the plate and add the sauce around it then garnish with a few glazed onions.