| |
Ingredients
Lamb
5 lb lamb rack or 3 lb lamb loin, cleaned
1 tbsp garlic, minced
1 tbsp rosemary, minced
1 tbsp thyme, minced
1 tbsp scallion, minced
1/2 tbsp paprika
salt and pepper to taste
3 tbsp quality pure cocoa powder
5 tbsp olive oil
|
Espresso
Sauce
15 tbsp hoisin sauce
10 tbsp oyster sauce
10 tbsp ketchup
1/2 bottle cabernet sauvignon
10 pieces bay leaf
3 stick cinnamon
1 tbsp sarawak peppercorn or other quality
substitute
5 tbsp espresso powder
1 stick cold butter |
Garlic
Foam
10 pieces garlic, peeled
4 oz chicken consommé
1 pint heavy cream
salt and pepper to taste
3 tbsp olive oil |
|
Method
Mix all ingredients into a paste and rub onto lamb rack
or lamb loin. Set aside for 2 hours and sear on hot skillet
for 3 mins. Roast in oven for another 10 mins. Cut and
serve as needed.
Reduce all liquid ingredients
in a stock pot in low temperature by half. Turn off temperature
and wisk in cold butter.
In a sauce pot, fry whole
garlic in hot olive oil until brown. In low heat, simmer
garlic in chicken consommé for 10 mins until garlic is
soft. Add cream, salt and pepper, and blend mixture in
a blender until foamy.
Assembly
Place lamb on center of plate and top meat with a dollop
of garlic foam. Drizzle espresso sauce around assembly
and serve immediately. |
