Crusted Rack of Lamb with Char-Grilled Pineapple, Plantain Mango Mash and Mango Green Curry Sauce (Main) Chef Dwayne Thorpe - Carlisle Bay Resort, Antigua PREPARATION TIME: 20mins. COOKING TIME: 30mins. SERVES: 4
Crusted Rack of Lamb
with Char-Grilled Pineapple, Plantain Mango Mash and Mango Green Curry Sauce
Oven temperature: 300ºF (149ºC) Ingredients: Crusted Lamb
Ingredients: Mango Green Curry Sauce
4x 3 bone racks of French trimmed lamb
1 small Antigua Black Pineapple, cored,
7 oz (200 g) soft white breadcrumbs
peeled and sliced
¾ oz (20 g) mixed herbs, chopped
2 small purple shallots, diced
¾ oz (20 g) Dijon mustard
¾ oz (20 g) ginger, grated
Salt and pepper to taste
¾ oz (20 g) galangal
Ingredients: Plantain Mango Mash 1 medium Idaho potato, peeled and diced 2 ripe plantains, peeled and diced 1 ripe soft mango Salt and pepper to taste
2 lemongrass stalks ¾ oz (20 ml) fish sauce 5 Kaffir lime leaves 3 oz (100 ml) coconut milk 1 tsp chicken base ½ ripe mango, diced Salt and pepper to taste Cooking oil for frying
Method for Crusted Lamb Lightly sear the lamb racks and allow to cool. Mix the breadcrumbs with chopped herbs. Brush the lamb with mustard and press on breadcrumb crust. Bake the lamb in a preheated oven for 6 – 7 minutes until pink and allow to rest. Method for Plantain Mango Mash Simmer the potato in seasoned water until almost soft. Add plantain, cook until done. Drain off water, add mango and mash with fork slightly. Adjust seasoning and keep warm until needed. Char-grill the pineapple slices until caramelised on both sides.
Region: Rioja, Spain Local Supplier: Best Cellars Wines & Spirits Tasting Notes: This
Method for Mango Green Curry Sauce In a frying pan over medium heat sweat the shallots, ginger, galangal, lemongrass until fragrant and then add fish sauce and lime leaves. Add the coconut milk, chicken base and mango, simmer for 8 minutes. Blend and strain sauce.
fantastic wine has notes of vanilla and spices contributed by the oak during cask ageing. Lovely sweet tannins from the grapes and hints of red
Assembly Carve the lamb racks into 3 cutlets and season. Place pineapple slices onto serving plates and top with potato plantain mash. Lean the cutlets against the pineapple and drizzle with curry sauce.
64
Faustino V Reserva Rioja
www.foodanddrink-caribbean.com
berries against a light background of stewed fruit. The result is a smooth, yet robust wine.