Co Mui's Rack of Lamb

Prep time: 1 hour
Cook time: 1 hour

YOU WILL NEED:

• Simmer pan
• Mixing bowl
• Baking pan

INGREDIENTS:

• 4 Racks of Lamb
• 2 cups Panko Bread Crumbs
• 4 cloves Garlic (minced)
• 2 tablespoons Fresh Thyme (finely chopped) OR 2 teaspoons Dried Thyme (finely chopped)
• 3 Springs of Fresh Thyme OR 1/2 teaspoon Dried Thyme
• 2 tablespoons Fresh Mint (finely chopped) OR 2 teaspoons Dried Mint (finely chopped)
• Zest of a Lemon or Orange
• 1/3 cup Olive Oil
• 1/3 cup Balsamic Vinegar
• 1 cup Currants (chopped)
• Water
• 1 can Beef Broth
• Salt
• Pepper

STEPS:

1. Place currants in a bowl, add water and let soak for 15 minutes. Drain currents to save the water but remove the scum at the bottom of the bowl.
2. Trim excess fat and meat between the bones of the lamb. Save trimmings for sauce.
3. Season the lamb racks with salt and pepper. On medium heat, sear the each rack until browned. Place seared lamb racks on cookie sheet or baking pan, 2 racks per pan.
4. Clean the pan with a paper towel to remove the fat. Pan fry the trimmings of meat and render the fat. Drain the fat out of the pan.
5. Add currants, currant water, springs of thyme (or 1/2 teaspoon dried thyme) and simmer pan until liquid has reduced to half.
6. Add 1/2 can of beef broth and simmer until reduced to half. Add remaining ½ can of beef broth and bring to a boil. Once boiling turn off the stove.
7. Combine the bread crumbs, garlic, thyme, mint and zest in a mixing bowl.
8. Add olive oil and balsamic vinegar to bread crumb mixture and let sit for 5 minutes before dressing lamb.
9. Preheat over at 350°F.
10. Spray lamb racks with Olive Oil or PAM spray. Dress lamb with bread crumb mixture to cover meat. Place additional bread crumb mixture in pan to bake until crispy.
11. Place lamb in 350°F oven for 20 minutes. After 20 minutes, rotate baking pans and bake for an additional 10 minutes.
12. Remove from oven and let lamb rest for 10 minutes before serving.

Co Mui’s White Chocolate Pots de Crème

Topped with Strawberry Coulis

Makes 6 servings
Prep time: 30 minutes
Cook time: 18-20 minutes

YOU WILL NEED:

• Stand mixer with balloon whisk or handheld mixer
• Double boiler or metal mixing bowl with large pot
• Oven
• Tray
• Ramekins or small bowls

INGREDIENTS:

For the white chocolate pots de crème

• 2 cups heavy cream
• 1 Tbsp sugar
• 4 oz white chocolate, melted (can also use dark or semi-sweet chocolate)
• 3 egg yolks

For the strawberry coulis

• 1 lb strawberries (fresh or frozen sweetened)
• 1 cup sugar (if using fresh strawberries)
• 1 tsp cognac, optional

STEPS:

For the white chocolate pots de crème

1. Put the heavy cream and sugar into a double boiler. Use a metal mixing bowl on top of a pot if you do not have a double boiler. Be sure that the bottom of the bowl does not touch the water. 
2. Simmer the cream and sugar mixture until the sugar dissolves completely, about 2 minutes.
3. Microwave or use the double boiler to melt the white chocolate. Pour melted chocolate into the cream and sugar mixture.
4. Remove from heat.
5. Using a stand mixer or a hand mixer on speed 2, whip the egg yolks for about 3 minutes. Slowly pour yolks into the white chocolate cream mixer.
6. Whisk everything until well mixed.
7. Pour mixture into ramekins or small bowls and place in tray.
8. Pour hot water into the tray up to ½ the height of the ramekins, creating a hot water bath.
9. Preheat the oven to 325° F and place the whole tray in for 18-20 minutes.
10. Remove and cool in fridge for two hours.

For the strawberry coulis

1. Rinse the strawberries and remove the stems.
2. Put the strawberries in a pot and add the sugar (if using fresh strawberries).
3. Simmer on low heat until sugar dissolves and strawberries soften, about 15 minutes.
4. Use the back of a spoon to smash strawberries and simmer until reduced in half.
5. Optionally, add cognac and simmer for another 2 minutes so the alcohol burns out.
6. Cool and serve on top of white chocolate pots de crème.