Chef Tracy Miller
LOCAL | Dallas
The moment you walk into Tracy Miller's little
world of retro-Scandinavian-functionality with a whole lot of soul
at LOCAL, you are entering another world of flavor and
style. From the bowl of welcoming nuts, to the perfectly refreshing
intermezzo of grapefruit and rosemary sorbet, to the absolutely
tiny thumbprint petit four, Tracy's vision permeates every detail
of the restaurant and follows through a meditated progression to
create a completely transporting dining experience. As a chef she's
a perfectionist, skipping the bread service altogether because she's
determined to bake the bread herself, and do it right. As it is
she runs the savory and sweet side of the little kitchen, putting
out beautifully composed dishes that are built with all the delicate
sensibility and sophisticated playfulness of The French Laundry
while being unmistakably her own. Tracy came into her career later
in life, working under Chef Kent Rathbun at Seventeen Seventeen
at the Dallas Museum of Art.
Grilled Double Lamb Chop
with Lavender-Madeira Sauce, Fingerling Potato, Pearl Onion Roast,
and Broccolini Sauté
Chef Tracy Miller of LOCAL - Dallas, TX
Adapted by StarChefs.com
Yields: 6 Servings
Ingredients:
Lamb:
- 2 racks of 8 lamb chops
- 2 cups canola oil
- 6 sprigs rosemary
- 2 Tablespoons garlic, diced
- 2 Tablespoons shallots, diced
- 2 Tablespoons kosher salt
- 2 Tablespoons white pepper
Lavender-Madeira Sauce:
- 2 Tablespoons canola oil
- 4 lamb chops plus reserved scraps
- 1Tablespoon kosher salt
- 1Tablespoon white pepper
- 1 Tablespoon fresh rosemary
- 2 Tablespoons shallots, diced
- 1 Tablespoon garlic, diced
- 1 cup Madeira
- 2 cups water
- ¼ cup lavender honey
- 1 teaspoon fresh lavender
Fingerling Potato Roast:
- 2 pounds fingerling potatoes, washed, cut in half lengthwise
- 1 pound pearl white onions, whole, cleaned
- 3 Tablespoons good olive oil
- 2 teaspoons kosher salt
- 1 teaspoon white pepper
Broccolini Sauté:
- 1 bunch Broccolini, stalks cleaned and trimmed
- 3 Tablespoons good olive oil
- 2 teaspoons kosher salt
- 2 teaspoons white pepper
Method:
For the Lamb:
Clean and cut the lamb racks into 6 double chops, and reserve the
4 remaining chops and scraps for the Lavender-Madeira Sauce. Rub
the double lamb chops in canola oil, rosemary, garlic, shallots,
salt and pepper and marinate overnight.
For the Lavender-Madeira Sauce:
In a medium-sized sauce pan, heat the canola oil over medium
heat and caramelize the lamb chops and scraps for 3-5 minutes. Add
half of the salt and pepper to the pan, then add the rosemary, shallots
and garlic coating the meat well. Add the Madeira, water, honey
and lavendar and allow the mixture to reach a light boil, then reduce
the heat bringing the mixture to a medium-low simmer for approximately
30 minutes, or until the liquid has reduced by half. Strain the
ingredients, quickly clean the sauce pan, and reduce the sauce for
15-30 minutes more. Add the remaining salt and pepper as the sauce
thickens and reserve, keeping warm.
For the Fingerling Potato, Pearl Onion
Roast:
Preheat oven to 425°F. Toss the potatoes and onions
in a bowl with the olive oil, salt and pepper. Roast, uncovered,
for approximately 30 minutes, or until you can pierce the potatoes
and onions easily. Reserve, keeping warm.
For the Broccolini Sauté:
In a medium-sized sauté pan, heat the olive oil
over medium heat, then place the broccolini in the pan and sauté
until cooked through. Season with salt and pepper.
To Assemble and Serve:
Remove the lamb chops from the refrigerator and bring to
room temperature for 1 hour. Preheat oven to 425°F. Remove the
lamb from the marinade and grill until caramelized, then place in
the oven and roast, uncovered, for approximately 10-15 minutes or
until medium-rare.
Place 1/6 of the Fingerling Potatoes on each plate
and stand a lamb chop in front of the potatoes. Drape the Broccolini
Sauté over the potatoes and drizzle the Lavender-Madeira
Sauce over the lamb.
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