Sam I Am at 20:27, 8 January 2008

2008-01-08T20:27:37Z

Toast at 22:35, 18 March 2007

2007-03-18T22:35:09Z

Dermoerder at 04:13, 14 October 2006

2006-10-14T04:13:55Z

Dermoerder at 04:06, 14 October 2006

2006-10-14T04:06:45Z

Dermoerder at 04:05, 14 October 2006

2006-10-14T04:05:35Z

Dermoerder at 04:03, 14 October 2006

2006-10-14T04:03:58Z

New page

Submitted by [[:category:derMoerder's Recipes|derMoerder]]
[[category:derMoerder's Recipes]]
[[Category:Goat Cheese]]
[[Category:Lamb]]
[[Category:Beets]]
[[Category:Mustard]]

This is a dish from my five-course goat cheese menu which I put together as a project at the [[http://www.frenchculinary.com FCI]].
#[[Watermelon-Goat Cheese "Nigiri" With Chilled Cucumber Soup]]
#[[Goat Cheese-Stuffed Sardines With Mediterranean Flavors]]
#[[Goat Cheese-Crusted Lamb Chops With Beets]]
#[[Salad Digestive with Fried Goat Cheese and Raspberry-Walnut Vinaigrette]]
#[[Goat Cheese Ice Cream With Fig Wontons and Port Wine Sauces]]

<center>
[[Image:03-meat-chevre.jpg]]
</center>

== Ingredients (4 Servings) ==

=== Lamb ===
*1 8-Chop Rack of Lamb, trimmed and frenched
*8 oz Chevre
*2 clove Garlic, pasted
*2 Tbsp Tarragon, Hachez
*2 Yolk
*1 C Panko Bread Crumbs
*½ C Grated Pecorino Romano Cheese
* Salt and Pepper

=== Beet Ravioli ===
*2 oz Chevre
*1 oz Pine Nuts
*3 Tbs Mint, Hachez
*1 Large Round Beet
*2 Tbsp Seasoned Rice Wine Vinegar
*2 Tbsp Olive Oil
* Salt and Pepper

=== Greens ===
*4 C Beet Greens, cleaned with stems removed
*½ C Peeled Fennel Bulb, cut into macedoine

=== Mustard Sauce ===
*½ C Onion, hachez
*2 Tbsp Butter
*1 Tbsp AP Flour
*¼ C Heavy Cream
*1 C Milk
*2 Tbsp Dijon Mustard
* White Wine Vinegar
* Salt and White Pepper

== Procedure ==

=== Beet Ravioli ===
*Slice the beets very thin on a mandolin – less than 1/8thin. Set aside to marinate in the refrigerator 2-3 hours in the olive oil and rice vinegar with a pinch of salt and pepper. This will flavor the slices and make them flexible enough to form the ravioli.
*Paste the pine nuts and chop the mint very fine. Paste the goat cheese and incorporate the other two ingredients. Reserve.
*Near service, shake excess marinade off of beet slices and lay out half on a parchment-lined sheet pan. Place a scant ¼ tsp in the center of each slice, and top all of them with the other half of the beet slices.

=== Lamb ===
*Paste the garlic. Mix into the goat cheese along with the tarragon. Season the mixture (lightly, the chevre is salty) to taste with salt and pepper and mix in the 1 egg yolk. Reserve.
*Mix the pecorino-romano and the panko together. Reserve.

=== Mustard Sauce ===
*Sweat the onions in 1 Tbsp of the butter until soft but not at all colored. Deglaze with the cream and simmer lightly for 5 minutes. Strain the cream through a fine chinois and reserve.
*Melt the remaining butter in a saucepan and add the flour all at once. Mix together with whisk or wooden spoon and cook, stirring, until the roux is foaming.
*Whisk in the milk and roux until homogenized and then add the cream. Simmer briefly. Season with salt, white pepper, white vinegar and Dijon mustard to taste.
**Note: The 2 Tbsp mustard is a conservative start; the sauce should be fairly strong with mustard flavor and have a distinct yellow tint. Add mustard as necessary.
*Keep warm for service with plastic wrap touching the sauce to keep a skin from forming.

=== For Service ===
*Preheat oven to 350°F.
*Season lamb generously with salt and pepper. Roast in the oven for about 20 minutes, or until rare. Remove quickly pat dry with a paper towel so the crust will adhere.
*Increase oven temperature to 500°F.
*Apply the goat cheese mixture evenly around the meat. Pat the bread crumb mixture onto the cheese and place back the oven until the meat is medium-rare(145°F) and the crust is golden brown. Let rest for five minutes before slicing.
*Heat a sautoir with olive oil. Toss in 3 Tbsp of the fennel macedoine. Cook briefly(enough to warm without cooking) and wilt the beet greens in the same sautoir.
*Flash the ravioli in the oven three per order.
*Place two chops of lamb on the plate, balancing them on each other to stay vertical. Lay the wilted beet greens in a line on the plate, and arrange the ravioli alongside. Sauce the meat and ravioli and serve.

<center>
[[Image:03-meat-chevre.jpg]]
</center>

← Older revision		Revision as of 22:35, 18 March 2007
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	[[Category:Beets]]		[[Category:Beets]]
	[[Category:Mustard]]		[[Category:Mustard]]
		+	[[category:Featured Recipes]]

← Older revision		Revision as of 04:13, 14 October 2006
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−	These beet ~~ravioliwere~~ really interesting to make. The whole ~~dishstarted~~ with the desire to use them, and the lamb was a great match for their earthy flavor.	+	These beet ravioli were really interesting to make. The whole dish started with the desire to use them, and the lamb was a great match for their earthy flavor.

← Older revision		Revision as of 04:06, 14 October 2006
Line 13:		Line 13:
	#[[Salad Digestive with Fried Goat Cheese and Raspberry-Walnut Vinaigrette]]		#[[Salad Digestive with Fried Goat Cheese and Raspberry-Walnut Vinaigrette]]
	#[[Goat Cheese Ice Cream With Fig Wontons and Port Wine Sauces]]		#[[Goat Cheese Ice Cream With Fig Wontons and Port Wine Sauces]]
		+
		+
		+	These beet ravioliwere really interesting to make. The whole dishstarted with the desire to use them, and the lamb was a great match for their earthy flavor.

@@ Line 3: / Line 3: @@
 [[Category:Goat Cheese]]
 [[Category:Lamb]]
-[[Category:Beets]]
+[[Category:Beet]]
 [[Category:Mustard]]
 [[category:Featured Recipes]]