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Chef Chester Gerl of Mattís in the Market - Seattle, WA on
Chef Chester Gerl
Mattís in the Market
94 Pike St. # 32
Seattle, WA 98101
(206) 467-7909

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Grilled Rack of Lamb with Potatoes, Rutabaga, and Butternut Squash Gratin, Salsa Verde, and Herb Gremolata
Chef Chester Gerl of Matt’s in the Market - Seattle, WA
Adapted by
January 2009
Yield: 4 Servings

2 Yukon gold potatoes
2 rutabagas, peeled
1 parsnip, peeled
1 small butternut squash, peeled and seeded
1½ cups heavy cream
1 tablespoon nutmeg, grated on a microplane
½ tablespoon salt
½ cup grated grana cheese

Salsa Verde:
2 bunches Italian parsley
1 bunch watercress
2 white anchovies, rinsed
Zest of 2 lemons
½ tablespoon salt
1 cup olive oil

Rack of lamb
½ tablespoon salt
Black pepper, to taste
1 tablespoon canola oil

Herb Gremolata:
1 bunch watercress (leaves only)
½ bunch Italian parsley (leaves only)
¼  bunch chervil (leaves only)
¼ bunch tarragon (leaves only)
Zest of 1 lemon
1 tablespoon olive oil
2 teaspoons black pepper
½ tablespoon lemon juice
Salt, to taste

For the Gratin:
Preheat oven to 350°F. Use a mandolin to thinly slice potatoes, rutabagas, parsnip, and squash. Reduce cream with nutmeg and salt in a saucepan. Cover the bottom a 4x6x2-inch pan with approximately 1 ounce of reduced heavy cream. Place an even layer of potatoes in the bottom of pan and top with a small amount of cream and a sprinkling of grana cheese. Repeat steps with remaining rutabagas, parsnips, and squash. Cover and bake at 350°F for 1½ hours, or until a knife easily inserts into gratin.

For the Salsa Verde:
Blanch Italian parsley and watercress in boiling water for 15 to 20 seconds then immediately submerge in salted ice water. Dry and puree in Vita-Prep blender with white anchovies, lemon zest, salt, and olive oil until bright green. Cool and reserve until ready to serve.

For the Lamb:
Preheat grill. Cut four double-chop portions from a rack of lamb. Season lamb with salt, black pepper, and canola oil. Place on a grill and cook to medium rare, approximately 8 to 10 minutes. Let rest for 2 to 3 minutes, then cut chops in half.

For the Herb Gremolata:
Toss together watercress, Italian parsley, chervil, tarragon, lemon zest, olive oil, lemon juice, and salt in a bowl.

To Assemble and Serve:
Pour a bit of salsa verde on each plate and top with a square portion of gratin. Lay a split portion of grilled lamb on top of gratin and garnish with gremolata.

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  • Photo Gallery for Pastry Chef Neil Robertson of Canlis
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  • Photo Gallery of Chef Steve Benjamin of L’Atelier de Joel Robuchon
  • Photo Gallery of Chef Chester Gerl of Mattís in the Market

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