Almond and Date Crusted Lamb
A traditional dish of roasted lamb rack gets an exquisite update with a sweet almond and date coating. Rosemary and thyme add yet another flavor dimension. Recipe courtesy of Hunter Morton, Max Downton Restaurant, Hartford, CT.
36 Medjool dates, pitted and finely chopped
1 1/2 cups port wine
6 cups (about 1 1/2 pounds) toasted ground almonds
1 1/2 cups breadcrumbs
6 thyme sprigs, chopped
3 rosemary sprigs, chopped
6 sage sprigs, chopped
Freshly ground black pepper
Twelve 8-bone lamb racks, frenched
Olive oil, as needed
18 ounces roasted garlic purje
Soak the chopped dates in the port for 30 minutes; drain.
Mix together the almonds, breadcrumbs, drained dates, and chopped herbs. Add salt and pepper to taste. Season the racks well with salt and pepper.
Heat some oil in a sauce pan over high heat and sear both sides of each rack until it is very browned. Set aside.
For each 2 servings, to order: In a 375°F oven, roast a lamb rack on a pan for 12 minutes to reheat (internal temperature of 100°F). Spread 1 1/2 ounces roasted garlic on the top side of the rack. Press about 3/4 cup almond mixture on top to form a crust. Return rack to oven and roast to desired temperature (135°F for rare).
Let rack rest 3 to 4 minutes out of oven before slicing and plating.
Calories 932; Fat 47 g; Sat Fat 12 g; Mono Fat 14 g; Poly Fat 3 g; Protein 92 g; Carb 34 g; Sodium 184 mg; Calcium 184 mg;