Carre' d'Agnello a Modo Mio
Alessandro Mancuso, formerly of Al Dente, Hyatt Regency Guam
6 oz rack of lamb
1/4 cup olive oil
2 oz diced eggplant
2 oz diced zucchini
1 oz breadcrumbs
2 oz chopped red onion
1 stem fresh rosemary
1 stem fresh thyme
1 oz fresh parsely
2 oz grated real parmesan cheese
2 oz unsalted butter
1 quart of full bodied red wine (like amarone, barolo, marque de caceres, etc.)
cracked black pepper & kosher salt
10 lbs of passion & love
Turn the oven on at 350 degree F. Marinate the rack of lamb with red wine, olive oil, fresh rosemary, (1 day before). After that, sear the lamb, add the marination, salt & pepper and place in the oven for 15-20 minutes (medium-medium well). Using a teflon-pan over a medium-high flame, pour the parmesan cheese and cook for 2 minutes until brown, turn it up-side down over a small bowl. Let cool it down until firm & crispy. This makes a parmesan basket which can be filled with your favorite roasted or grilled vegetables, side of pasta, or polenta. In another saucepan, sautee with olive oil the red onion, diced zucchini & eggplant and fresh thyme until tender, add salt & pepper, breadcrumbs, unsalted clarified butter and mix all together.
Once the lamb is cooked, stuffed with the vegetable mixture helping with a boning-knife and place in the oven for another 3 minutes and set on the plate. Take the remaining marination, let it boil, reduce then add the butter, fresh parsley & serve over the lamb. Do not forget the parmesan basket with your favorite side-course.
Chef Alessandro's personal comment: Anytime ,anywhere,as long you have passion to do it.
Yield: 1 Serving
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