From Executive Chef John Radcliff, of ZED451 in Chicago...
‘Stolen with permission’ from Executive Chef John Radcliff, who is at the helm of the ZED451restaurant in Chicago, this recipe is delicious. The concept of the restaurant is innovative and refreshing; the menu is prix fixe and the chef comes to your table to prepare and serve your food after you have satisfied your taste buds at the "Harvest Tables" and signaled that you are ready to order by the placement of a rock at your setting.
The food you might experience at ZED451 such as Strawberry Rhubarb Spinach Salad, Citrus Orzo Salad, Heirloom Tomato Salad, Soba Noodle with Ginger and Baby Bok Choy and Chilled Bloody Mary soup has a modern flair and complements the hot-off-the-grill specialties of fresh fish, chicken, beef, pork, lamb and game, all cooked to perfection over an open charcoal fire after being given Chef Radcliff's seasoned touch.
About the chef: John Radcliff has had a passion for food and flavor from a young age and has been working in one kitchen or another somewhere in the country since he was fourteen. "My family always made a big deal out of cooking," he says. "Preparing the meal was more of a big deal than eating it."
A graduate of New England Culinary Institute and with almost 30 years of foodservice experience, the fire of culinary passion is still burning bright. His experience includes executive chef for the Wildhorse Saloon (a 475-seat restaurant and country music hot-spot located at Walt Disney World's Pleasure Island) and the Director of Culinary Development/Executive Chef for Darden Restaurants' Smokey Bones Barbecue and Grill.
During his tenure with Smokey Bones, he developed the restaurant's marinades, rubs and sauces while traveling the country participating in barbeque competitions – receiving numerous accolades, including honors at the World Championship of Barbeque in Memphis.
Chef’s note: This recipe calls for Panko bread crumbs which are made from crust-less bread, giving a lighter, very crispy texture and are available in Asian markets and most large supermarkets.
739 N. Clark St.
Chicago, IL 60610
The prix fixe menu at ZED451 is $49.00.
This recipe makes 8 restaurant servings.
Goat Cheese Encrusted Rack of Lamb Ingredients:
1 Rack of lamb (New Zealand, or domestic)
1/2 Stick un-salted butter (softened)
1/2 Cup goat cheese (softened)
1/4 Cup heavy cream
1/2 Cup Panko (Japanese bread crumbs)
1 Tbs chopped parsley
1 Tbs chopped mint
1/2 Tsp chopped garlic
Salt and pepper to taste
Steal This Recipe® Step by Step Instructions For the Crust:
In a food processor or bowl, mix all ingredients together with whip until fully combined.
In plastic wrap, roll into a roulade or tube (the diameter of the roll should be equivalent to the diameter of the eye of the lamb).
Tie each side of the roll/roulade so that the butter crust mixture does not leak out of the sides.
Set in refrigerator until hard.
Steal This Recipe® Step by Step Instructions For the Rack of Lamb:
Season lamb with salt and pepper and sauté in hot pan until golden brown on each side.
Remove from pan and cool down.
Once cooled, take knife between each bone and cut down to make individual chops.
Lay each chop on a half sheet pan.
Pre-heat oven to 425 degrees Fahrenheit.
Take the roulade or goat cheese roll and slice 1/8-inch thick slices to obtain individual disk.
Place this goat cheese disk on each individual chop (repeat this with all the chops) and set aside.
Place in oven for 6 minutes. Remove from the oven, serve and enjoy!