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:

  1. 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.
  2. The next day removes the lamb from the marinade and scrapes off as many herbs as possible. Preheat the oven to 350 degrees F.
  3. 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.
  4. Turn over so that the fat side is up and put in the preheated oven for 20 to 30 minutes./li>
  5. Brush cannabis oil over the rack and Let the rack rest for 10 minutes before cutting.
  6. 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.
  7. Serve the Cannabis Herb-Marinated Rack of Lamb over mashed potatoes and peas  tossed with canna-oil lamb jus.