on gourmet crackers or cheese when you purchase three (3) 750 mL bottles of Acqua Panna® Natural Spring Water or S. Pellegrino® Sparkling Natural Mineral Water.

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  • Recipe Rating  Read Reviews
  • Total time 90 mins
  • Active time 50 mins
  • Yield 4 Servings
pair with
S. Pellegrino® Sparkling Natural Mineral Water will pair well with this dish. The bubbles will help the aromatic flavors—the smoke of the bacon, the sting of the aged cheese, the sweet maple from the sauce—blossom across the palette and into the nose. For a wine, we recommend a nice Chianti or Sangiovese—medium-bodied red wines with nice berry flavors and fruit notes to complement the hearty flavors.

Chestnut-Crusted Rack of Lamb

1/2 cup
Chestnuts, dry, removed from shell
1/2 cup
Panko
2 tbsp.
Butter, softened
1 each
Egg
2 tbsp.
Vegetable oil
2 each
Baby lamb racks (8 bones each)
2 tbsp.
Salt
1 tbsp.
Black pepper

Method

  1. Combine chestnuts, panko, butter and egg in food processor and pulse to smooth paste
  2. Add vegetable oil to preheated sauté pan. Season each rack of lamb with 1 Tbsp. salt and 1/2 Tbsp. black pepper. Sear lamb for 2 minutes on each side.
  3. Remove rack from pan and coat with chestnut mixture. Place in a 375°F oven for 10-12 minutes for medium rare (130°F). Let rest before slicing for plating.

Quinoa Cake

3/4 cup
Quinoa
1 1/2 cups
Water
1 tbsp.
Butter
1/2 cup
Onions, minced
1/4 cup
Aged cheddar, shredded
1 each
Egg
1 sprig
Thyme, stems removed
1 tsp.
Salt
1 tsp.
Black pepper

Method

  1. Combine quinoa and water and simmer until all water evaporates.
  2. Sauté onions and butter for 3 minutes until translucent. Remove from heat and combine with quinoa and rest of ingredients.
  3. Lightly spray ring mold set over cookie sheet with nonstick spray. Fill molds with quinoa mixture and gently tap down. Place in a 350°F oven for 15 minutes to set up. Remove from oven and let rest at least 15 minutes before plating.

Baby Artichoke

8 each
Baby artichokes
6 slices
Thick-cut bacon, rough chopped
2 cloves
Garlic, minced
1 sprig
Thyme, stems removed

Method

  1. Peel all outer leaves from artichokes and split hearts in half. Blanch in pot of boiling water for 1 minute. Dip in ice water to stop cooking process.
  2. In a sauté pan, cook bacon over low heat until most of fat has melted. Add garlic and artichoke hearts; sauté for 2 minutes until warmed through. Set aside for plating.

King Oyster Mushrooms

1 Tbsp.
Olive oil
2 tbsp.
Butter
2 each
King oyster mushrooms, split lengthwise
1/2 tsp.
Salt
1/2 tsp.
Black pepper

Method

  1. Preheat sauté pan with oil and butter. When butter starts to foam, add mushrooms. Season with salt and pepper and cook until golden brown (2–3 minutes). Set aside to plate.

Sortilege Sauce

2 tbsp.
Butter, divided
2 tbsp.
Shallots, minced
1 clove
Garlic, minced
1/4 cup
Sortilege (Canadian maple syrup liqueur)*
1-1/2 cups
Pork or veal gravy
1 sprig
Thyme
2 tbsp.
Heavy whipping cream
*You may substitute Myers® Dark Rum.

Method

  1. In small saucepot, sauté 1 tbsp. butter with shallots and garlic for 2 minutes. Add Sortilege and reduce by half.
  2. After reducing liqueur, add gravy and thyme and continue to reduce again by half (15 minutes).
  3. Strain sauce; right before plating, whisk in remaining butter and heavy cream. Keep warm.

Plating

  1. Cut each rack of lamb into 2 4-bone segments. Place 2 tbsp. of the sauce in the middle of a dinner plate. Place the quinoa cake on top and rest the bones from the rack of lamb on the cake.
  2. Place a small stack of the sautéed artichokes on top of the lamb.
  3. Place 1 of the oyster mushrooms halves on the bottom right-hand corner of the plate. Drizzle the remaining sauce on the plate around the lamb.
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