Steal This Recipe® Colorado Rack of Lamb, Seared Lamb Loin & Braised Lamb Shank | Flagstaff House Restaurant

July 28, 2011

For meat lovers - here is the ultimate lamb recipe, from Chef Mark Monette of Flagstaff House Restaurant, Boulder, Colorado

'Stolen with permission' from Chef Mark Monette of Flagstaff House Restaurant, Boulder, Colorado, this three-lamb dish gives those lamb lovers out there the rack, loin and shank all on one plate. For those that don't want to chow down that much meat, the recipe is separated into three easy parts so you can just make the part you like more. No access to Colorado lamb? Don't worry - lamb from elsewhere will do just fine.

Chef Monette’s unique style of cooking incorporates French American cuisine with Asian accents. The menu at Flagstaff house is for meat lovers and foodies alike, with delicious choices like sautéed New York State Fois Gras served with sweetbreads, brioche toast, Gala apples and a Port reduction for an appetizer, and Vintage Farms All Natural Ribeye Cap served with chestnut risotto, Brussel sprouts with Cipollini onions and applewood smoked lardon, or Maine Day Boat Lobster poached in butter, served with artichoke hearts, hedgehog mushrooms, leeks, roasted bell peppers, and Russet potato gnocchi in a lemon butter sauce.

The restaurant’s menu changes daily to take advantage of the freshest seasonal ingredients including fresh fish flown in daily, locally grown organic products, and herbs from Chef Monette’s organic garden.

About the chef: Executive Chef and Partner Mark Monette literally grew up in the restaurant business as his parents had been in the industry long before Monette was born. He was only 10 when his dad, Don, founded the Flagstaff House Restaurant in Boulder, Colorado and by age 14, Mark was bussing tables.

His love of cooking and passion for fine cuisine took him to several Four Star restaurants in New York City, to various Michelin Three Star restaurants in France, and to the Orient to work with master chefs. Mark returned home in 1985 to become Executive Chef of the restaurant and has been responsible for the its culinary delights ever since.

At Flagstaff House, Chef Monette has had the opportunity to prepare a special menu for the Emperor and Empress of Japan, Emperor Akihito and Empress Michiko, as well as the Prime Minister of Japan, Ryutaro Hashimoto, and his foreign ministers.

Flagstaff House Restaurant
1138 Flagstaff Road
Boulder, Colorado 80302
303 442 4640

Colorado Rack of Lamb, Seared Lamb Loin & Braised Lamb Shank is served at Flagstaff House Restaurant for $52 with Italian heirloom polenta, ratatouille vegetables, goat cheese and lamb jus.

This recipe makes 2 restaurant servings.

This is a 3-part recipe: *Colorado Rack of Lamb, **Colorado Seared Lamb Loin & ***Colorado Braised Lamb Shank. (Please note: the Seared Lamb Loin requires marinating overnight).

*Rack of Lamb Ingredients:
1 8-piece lamb rack (around 1 1/2 lbs.)
1/8 tsp white pepper
1/4 tsp salt
1 tsp Dijon mustard
1/2 cup rosemary seasoned bread crumbs

Steal This Recipe® step-by-step Instructions for the Rack of Lamb:
Preheat oven to 400 degrees F.
Clean and season lamb rack with salt and pepper.
Sear in a hot pan and remove.
Brush lamb with Dijon mustard and rosemary seasoned bread crumbs.
Roast in oven for 14-18 minutes.
Take out and slice into four pieces.

**Seared Lamb Loin Ingredients:
12 oz. lamb loin, trimmed
1 sprig rosemary
2 cloves garlic, chopped
1 Tbsp extra virgin olive oil

Steal This Recipe® step-by-step Instructions for the Seared Lamb Loin:
Mix the rosemary, garlic and olive oil together.
Marinate the loin overnight.
Sear the lamb in a pan to desired temperature (for medium rare the internal temperature is approximately 125 degrees F).
Let the meat rest for a few minutes and then slice.

***Braised Lamb Shank Ingredients:
2 lamb shanks (around 1 lb. each)
1 large carrot, chopped
2 sprigs celery, chopped
1 onion, chopped
1 leek green, chopped
1 bulb garlic
1 1/2 qt veal stock
1 piece parchment paper
Bouquet garni: 2 sprigs of thyme, 1 bay leaf and 1 whole black pepper

Steal This Recipe® step-by-step Instructions for the Braised Lamb Shank:
Sear the lamb shank in hot braising pan.
Brown on all sides then remove.
Add the carrot, celery and leeks to the pan and caramelize.
Add the shanks to the pan with the vegetables.
Add bouquet garni and pour the stock over the ingredients.
Place the parchment paper over the pan.
Place the pan in the oven for 1 1/2 hours at 300 degrees F.
Remove from the oven and cool .
When cool, remove the meat from bone and slice.
Strain the braising liquid and reserve but discard vegetables.
In a separate pan, add the onions and garlic.
Sweat and caramelize.
Add the braising liquid, salt, pepper, rosemary and lamb shank meat.
Cook for 15 minutes or until done.

Steal This Recipe® step-by-step Instructions for plating:
On a plate, place the slices of braised lamb shanks.
On top, place the seared lamb loin.
Place the rack of lamb on the side.
Serve over cooked spinach, or other seasonal vegetables.