Yield: 6 Servings

Ingredients:

Lamb:
• 3 racks of lamb, frenched and cut in half (4 bones per serving)
• Olive oil
• 2 Tablespoons black pepper
• 6 garlic cloves
• 4 kili pepper pods
• 2 sprigs rosemary
• 4 sprigs thyme
• 4 mint leaves
  
  Mustard Spaetzle:
• 2 eggs, beaten
• 3 Tablespoons dijon mustard
• 1¼ cup milk
• 2 Tablespoons butter, softened
• Salt and pepper
• 2 cups flour
• Butter, for sautéing
  
  Tuscan Kale:
• 1 large onion, julienne
• 5 garlic cloves, chopped
• Salt and Pepper
• 1 cup orange juice
• 1 cup water
• 3 bunches Tuscan kale, stems discarded, leaves blanched
  
  
  Grapefruit Salad:
• 5 Oro Blanco grapefruits, suprêmes only
• 1¼ cup parsley chiffonade
• 2 Tablespoons olive oil
• Salt and black pepper
  
  Kili Pepper Emulsion:
• 1 white onion, finely diced
• 2 Tablespoons olive oil
• 1 Fiji apple, peeled and sliced
• 2 garlic cloves
• 1 Tablespoon Madras curry powder
• 6 kili pepper pods, in a bouquet garnis
• 1 large tomato, seeded and diced
• 2 cups chicken stock
• 2 Tablespoons crème fraîche
  

Method:
For Lamb:
Marinate lamb in olive oil, black pepper, cloves, killi peppers, rosemary, thyme and mint. Pan sear until medium-rare in a cast iron or non-stick pan. Finish in the oven until desired temperature.

For Mustard Spaetzle:
Combine eggs, mustard, milk, butter and seasoning in a bowl, then slowly add in the flour. Let sit for 2 hours. Place mixture in a spaetzle maker (or a finely perforated pan) atop a pot of boiling salted water. Run a spatula over the mixture; this will cause small dumplings to drop through the holes into the water. Boil until the spaetzle floats to the top (approximately 1 minute). Sauté the finished spaetzle with butter until crispy.

For Kale:
Preheat the oven to 300°F. Sauté onion and garlic and season with salt pepper. Add orange juice and water and bring to a boil. Add the kale, cover, and finish in the oven for 15 minutes.

For Grapefruit Salad:
Combine grapefruit, parsley, olive oil, salt and pepper and let sit.

For Kili Pepper Emulsion:
Sauté onion in olive oil until translucent, adding salt and black pepper to taste. Add apples and garlic and cook for 5 minutes. Add curry powder, kili pepper bouquet and tomato, and cook for 15 minutes. Add chicken stock and simmer for 15 minutes. Strain mixture, discard solids, puree and pass through a chinois. Fold in the crème fraiche.

To Assemble and Serve:
Place a thin layer of the kili pepper emulsion on the bottom of a plate. Place mustard spaetzle on one half and lamb on the other. Finish with kale and grapefruit salad on the side.

back to top