– courtesy Borgo Antico Cucina Bar, Oakville
Italian Agnello Scottadito
For the Jerusalem Artichoke Puree:
2 lbs Jerusalem artichokes, peeled
1 cup heavy cream
1 cup cold water
Parmesan rind
1 sprig fresh thyme
2 bay leaves
Pinch of salt
Cut artichokes into equal sized pieces and place in pot with liquids and small piece of Parmesan rind. Add in sprig of thyme, bay leaves and a couple pinches of salt. Bring to a boil then simmer until tender. Remove artichokes to high-speed blender (food processor will not work), add in the remaining liquid to make a thick puree. Save remaining liquid to adjust consistency when reheating. Puree can be served with any kind of meat (venison, chicken, duck, beef, lamb).
For the Cabbage:
½ head raw green cabbage (not savoy)
2 tbsp oil
2 tbsp butter
½ Spanish onion, thinly sliced
2 bay leaves
1 sprig thyme
1 whole chilli
2 cloves garlic, crushed
Parmesan rind
1 to 3 cups hot water
Separate cabbage leaves and blanche until al dente (just to soften, not to cook). Remove leaves and shock in ice water. Dry leaves completely, remove ribs and cut into equal sized portions. In a large heavy bottomed pot add half a head of pre-blanched cabbage. Sauté onions and garlic in olive oil and butter. As they become translucent add bay leaves, thyme and one whole chilli. Add blanched cabbage leaves to pot of aromatics until coated. Add Parmesan rind and start slowly adding hot water 1 cup at a time to begin cooking cabbage leaves (much like a risotto). Keep adding water in ½ cup increments so leaves remain moist and are completely tender (very soft). Cabbage goes well with any heavy meat.
For the Rapini:
1 bunch rapini (2 to 3 pieces per portion)
Cut longer stem pieces off. Blanche until tender in pot of boiling, well-salted water.Remove from water and place directly in ice bath. Once completely cool, remove from water and dry completely. Set aside.
For the Lamb Chops:
1 rack of lamb (about 9 lamb chops)
2 cloves roasted garlic, minced
2 cloves raw garlic, minced
½ cup oil total (¼ cup olive, ¼ cup vegetable/canola oil)
1 tbsp balsamic glaze
1 tbsp pomegranate syrup
1 tbsp thyme leaves, finely chopped
1/3 tsp freshly cracked pepper
2 buds of juniper, finely chopped
¼ tsp ground cumin
Combine all ingredients and marinate lamb chops for 6 to 8 hours max. Do it in such a way that the bones do not sit in marinade. Discard liquid after removing lamb. Remove lamb from marinade. Ensure there is no excess oil so the lamb chops don't burn. Season well with salt and a little pepper. Pan fry in heavy bottom cast iron pan or grill. For medium rare to medium lamb (suggested) cook about four minutes on one side and two minutes on the other per lamb chop. No need to put them in the oven if cooking on moderate heat on stove top in cast iron.
Sauce for lamb:
1 tbsp shallots or red onion, minced
1 tbsp fennel bulb, finely chopped
2 cloves roasted garlic, minced
2 cloves raw garlic, minced
½ cup oil total (¼ cup olive, ¼ cup vegetable/canola oil)
1 tbsp balsamic glaze
1 tbsp pomegranate syrup
1 tbsp thyme leaves, finely chopped
1/3 tsp freshly cracked pepper
2 buds of juniper, finely chopped
¼ tsp ground cumin
***DO NOT USE MARINADE LAMB WAS IN, USE FRESH OR MAKE EXTRA***
To plate:
Deseed a pomegranate for garnish. In heavy bottomed saucepan, reheat artichoke puree adding back some of the reserved liquid to achieve desired consistency. When ready, the artichoke puree should be the consistency of applesauce. In a sauté pan, gently reheat cabbage. Add a little water to avoid scorching bottom of pan. To add additional flavour, reheat rapini in pan with lamb. Add pinch of salt when done. Top with room temperature marinade and sprinkle with pomegranate seeds. Serves 2.