Cannabis Herd-Marinated Rack of Lamb
Chef Miguel Trinidad did a culinary demo of Rack of Lamb with Potato Puree, Chive Oil in Lamb Jus. Chef Miguel Trinidad in 2015 launched his company 99th Floor, which host private, invited-only dinner combining Trinidad’s award-winning gastronomy cooking. This demo is emceed by Scott Kearnan, the Food Editor for Boston Magazine. Chef Miguel Trinidad did a culinary demo of Rack of Lamb with Potato Puree, Chive Oil in Lamb Jus. Chef Miguel Trinidad in 2015 launched his company 99th Floor, which host private, invited-only dinner combining Trinidad’s award-winning gastronomy cooking. This demo is emceed by Scott Kearnan, the Food Editor for Boston Magazine.Chef Miguel Trinidad did a culinary demo of Rack of Lamb with Potato Puree, Chive Oil in Lamb Jus. Chef Miguel Trinidad in 2015 launched his company 99th Floor, which host private, invited-only dinner combining Trinidad’s award-winning gastronomy cooking.
Total Time: 1 Hour Prep Time: 30 Minutes Cook Time: 30 Minutes
Ingredients:
- 4 Medium Sweet Potatoes, (peeled, chopped, 2 pound before peeling)
- 2 Tablespoons Cannabis Oil
- 2 Lamb Racks (about 8 to 9 ribs each)
- ½ Cup of Extra- Virgin Olive Oil, Plus 2 Tablespoons
- 4 Garlic Cloves (unpeeled and crushed)
- 2 (4-inch) Rosemary Sprigs (crushed)
- 6 Thyme Sprigs (crushed)
- 4 Rosemary Sprigs (for garnish)
- Freshly Ground Black Pepper
- Sea Salt
For Pan Sauce:
- Red Wine to Deglaze the Pan
- 1 Shallot (minced)
- 2 Tablespoon of Infused Butter
- 1 Teaspoon of Chive (finely cut)
Method of Preparation:
- Clean the rib bones well by scraping off meat and sinew with a small sharp knife. Cut the racks in 1/2 so that each has four ribs. Mix together the olive oil, crushed garlic, crushed rosemary and thyme sprigs in a large bowl. Add the lamb and coat well. Grind some coarse black pepper over all. Wrap well and marinate the racks overnight.
- The next day removes the lamb from the marinade and scrapes off as many herbs as possible. Preheat the oven to 350 degrees F.
- Heat a large saute pan over medium-high heat and add 2 tablespoons of olive oil. Season the lamb well with salt; no additional pepper should be necessary, and sear fat side down until golden, about 7 minutes. Remove lamb from pan and add red wine, shallots, infused butter and chives to make the jus sauce. Reduce until thick.
- Turn over so that the fat side is up and put in the preheated oven for 20 to 30 minutes./li>
- Brush cannabis oil over the rack and Let the rack rest for 10 minutes before cutting.
- To serve, cut each lamb rack into 4 equal pieces, 2 bones per chop and serve on individual plates or a platter with the accompaniments of your choice.
- Serve the Cannabis Herb-Marinated Rack of Lamb over mashed potatoes and peas tossed with canna-oil lamb jus.
