Rack of Lamb

With Red Wine Sauce

This delicious recipe for Rack of Lamb with Red Wine Sauce, served with Goat Cheese Potato Gratin, and Sautéed Spinach was stolen with permission from Chef Raphaël Sutter. Chef and owner of 718 Restaurant in Astoria, Queens, Sutter has created a warm, candle-lit, trendy restaurant located in the heart of Astoria in Queens, New York and he has a crowd of regulars visiting him each week to sample his delightful food.
Chef Raphaël’s menu, based in his native French fare also includes signature twists which incorporate Latin flavors; due to the influence of his Mexican wife and Colombian sister-in-law.

About the chef: Raphaël Sutter is a long time resident of Astoria, Queens where he moved shortly after arriving to New York from France, 18 years ago. He was born and raised in Alsace, France where he began his pastry studies at the early age of 16.
To further sharpen his pastry skills, he went to work at Shillinger (a 2 star Michelin restaurant) in Alsace. Owner Chef Shillinger eventually sent Raphael to work at his flagship restaurant in New York City, La Cote Basque where he worked for 3 years as the Executive Pastry Chef.
Raphaël made his mark on the NY French cuisine scene when he started as the Executive Pastry Chef at the wildly successful L’Absinthe restaurant. Raphaël eventually moved on to Destinee and Olica, (a New York Times 3 star restaurant). In November of 2003, Raphaël, and partners opened 718 Restaurant.
Since he moved to New York and settled in Astoria with his wife Mina, 3 daughters and his son, it has been a Raphaël’s dream to open a restaurant – he envisioned a place where his friends and family could meet, eat and enjoy great cuisine in a fun, warm atmosphere.

718 Restaurant
35-01 Ditmars Blvd
Astoria NY 11105
718 204 5553
www.718restaurant.com

Rack of Lamb with Red Wine Sauce, Goat Cheese Potato Gratin, and Sautéed Spinach is served at 718 for $27.
This recipe makes 8 restaurant servings.

Rack of Lamb Ingredients:
4 French cut racks of lamb, with 8 pieces each (Ask your butcher to French cut the racks of lamb for you.)
4 Banana leaves (optional)
Salt and pepper
Olive oil
Red wine sauce (recipe following)

Potato Gratin Ingredients:
1 Pint heavy cream
1 Clove garlic, diced and pressed into a paste
½ Tablespoon canned chipotle
5 Large baking potatoes, peeled and thinly sliced
2 oz. goat cheese
Salt and pepper

Red Wine Sauce Ingredients:
1 Cup beef stock
1 Medium onion, diced
1 Medium carrot, diced
¾ Cup red wine

Sautéed Spinach Ingredients:
8 Bags prewashed spinach
3 Tablespoons butter
Salt and pepper

Steal This Recipe® Step by Step Instructions for the Rack of Lamb:
Preheat oven to 400 F.
Salt and pepper each rack and sauté in olive oil to brown on all side.
Wrap each rack in a banana leaf or wrap in foil.
Bake 20 minutes for rare, 25 minutes for medium, 30 minutes for well done.

Steal This Recipe® Step by Step Instructions for the Potato Gratin:
Preheat oven to 350 F.
In a bowl, mix the heavy cream, garlic, chipotle, salt and pepper to taste.
Cut a piece of parchment paper to fit the bottom of a rectangular sheet pan (approx. 10 x 13) or simply butter the pan.
Place a layer of potato, sprinkle with goat cheese, salt and pepper to taste, and pour on half of the liquid mixture. Repeat a second layer.
Bake for 45 minutes, allow to cool slightly, and cut into eight servings.

Steal This Recipe® Step by Step Instructions for the Red Wine Sauce:
Mix beef stock, onion and carrot and cook to reduce by half in a small sauce pan.
Add red wine, and reduce by half again.

Steal This Recipe® Step by Step Instructions for the Sautéed Spinach:
Sautee spinach with butter until wilted.
(Prepare in batches depending on the size of your pan.)
Salt and pepper to taste.