THE Appetizer & the MAIN DISH

APPETIZER

Oven Roasted Caponata

THE MAIN DISH

Roasted Rack of Lamb with a Red Wine and Shallot Pan Sauce & Garlic Soubise

From Kerry Altiero of Café Miranda in Rockland & Ciana Godin of Alice & Lulu’s Mountainside Restaurant in the Carrabassett Valley

Episode 6 - November 15, 2020

APPETIZER RECIPE

Oven Roasted Caponata
Café Miranda’s Italian version of Ratatouille, “sort of…”

• Make ahead of time, this dish will last several days… Serve warm, at room temp, cold, tossed with pasta, as a side or a pre-dinner snack that keeps everyone in the kitchen!

• Serve with some Café Miranda Flatbread or a garlic’y, oily crouton

• Pair with a hard cheese, bubble water &/or wine

MAIN DISH RECIPES

Roasted Rack of Lamb with a Red wine and Shallot pan sauce & Garlic Soubise
* Serves 4
Simple Garlic Soubise… an incredible accoutrement to the Lamb, so enjoy this recipe! It will not, however, be demonstrated during the show itself…
Ingredients:

• 1 c  Short grain white rice

• 2 ea Yellow Onion, medium to large

• 1 qt Vegetable stock

• ½ c Whole Milk

• ½ c Finely grated Pecorino Romano or Parmeggiano Reggiano Cheese

• 2 Tbsp Butter

• 1 oz Fresh Thyme Sprigs

• 2 ea Garlic Clove

• To Taste Kosher Salt

Instructions:

1. Peel and slice onions as closely to 1/8 inch as you can. *They don’t have to be beautiful or perfect, they are going to cook a lot!

2. Warm a 4 qt pot over low-medium heat and melt butter

3. Add onions & garlic, season well with salt, and cover

4. Cook, covered, until onions are tender and translucent, 5-8 minutes

5. Add rice and continue cooking over low heat until all of the onion’s liquid is absorbed

6. Add 2 c of stock and toss in the thyme sprigs. Continue cooking, covered, stirring regularly, until liquid has been absorbed

7. Continue adding ½ cup of stock at a time, cooking until absorbed, until rice is fully cooked. *You may not use all of the stock- that’s ok.

8. Add milk and cheese. Stir until milk is absorbed and cheese is melted. Remove thyme sprigs. Taste, and season again with salt if necessary.

9. Transfer to serving bowl. Mangia!

Rack of Lamb with a Red Wine & Shallot pan sauce

Ingredients:

• 2lb. Lamb Rack (approx. 16 ribs)

• 2 c Red Wine

• 2 Tbsp Butter

• 1 ea Shallot, medium to large size

• 3 ea Garlic Clove

• To Taste Kosher Salt

• To Taste Black Pepper

• As Needed Canola Oil

Instructions:

1. Remove Lamb from refrigerator 30 minutes before beginning to cook

2. Preheat oven to 400 degrees with a rack placed in the middle

3. Season well with kosher salt and freshly cracked black pepper

4. Preheat a large cast iron skillet over medium-high heat for 3-4 minutes, or until a drop of water will dance on the surface

5. Add just enough canola oil to coat the bottom of pan. *It should smoke, but only a little!

6. Add lamb, fat cap down, and reduce heat to medium. Sear like this until fat cap has rendered about half way

7. Stand lamb on the meaty end to complete the sear

8. Place lamb, seared fatty side up, in the cast iron, on the rack in the middle of the oven

9. Cook this way for approximately 12 minutes, or until the lamb reaches 118 degrees (for medium rare) in the middle of the muscle

   * Meanwhile, peel and finely slice shallot and garlic; set aside!

10. Remove lamb from cast iron to a side dish to rest and set aside

11. Over medium heat, in the same cast iron, gently saute shallot and garlic in rendered lamb fat until soft; 2-3 minutes

12. Raise heat to medium-high; add wine to deglaze pan

13. Continuing over medium-high heat, simmer until wine has reduced by 2/3

14. Hold sauce, warm, until just before you are ready to sit down. Then… return sauce to a light simmer

15. Slice lamb racks between the bones; place on serving plate

16. Add all those beautiful drippings from the rested lamb back to the sauce

17. Add butter and continue whisking until melted and well incorporated

18. Pour sauce over sliced lamb. Voila!