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Chicken Fried rack of lamb with brie grits https://www.metro.ca/userfiles/image/recipes/carre-agneau-facon-poulet-frit-semoule-mais-brie-11166.jpg PT30M PT30M PT1H00M
Pomegranate reduction:Place olive oil in pan on high heat and add onions, garlic thyme and chillies. Cook on medium high while constantly stirring for 3-4 minutes.Add 1 cup of pomegranate and 1.5 cups water. Cool on high for 8 minutes or until liquid fully reduces.Once fully reduced add another 1/2cup water, honey and salt. Cook on very low for about another 8-10 minutes then remove off heat add the apple cider vinegar, stir and let rest.Chicken fried lamb:Cut the rack in half. Remove the fat cap and clean the bones to reveal only the eye of the meat. Light salt.Whisk eggs in a bowl and add water.In a separate bowl whisk garlic powder, paprika and cinnamonDip the meat part of the rack into the egg wash and then into the flour. Squeeze the flour into the meatIn a large heavy bottom pot preheat the 2L of oil to 350F. Place the flour covered rack into oil and fry for 8-10 minutes flipping occasionally. Take the internal temp of the lamb, it should read 120-125 for medium rare. Let rest for 5 minutes so it can continue to cook while resting and squeeze some fresh lemon over top.In a non- stick pan melt the butter and add the drained grits. Then add heavy cream, scoop out all the Brie (ie no rind) and add the white cheddar. Cool on medium low until all the cream and cheese has been absorbed by the grits. About 8- 10 minutes. Add salt and pepper.Place grits on plates, drizzle pomegranate reduction over grits and onto plate. Cut the fried racks in half (4 pieces of 2 bones each) on the reduction. Garnish with sorrel leaves.Source: Metro
4-6
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1 rack of Ontario lamb 1 teaspoon (5 ml) salt 2 eggs 1/2 cup (125 ml) water 1 1/2 cup (375 ml) all-purpose flour 1/2 teaspoon (2,5 ml) paprika 1/2 teaspoon (2,5 ml) cinnamon 1 teaspoon (5 ml) garlic powder 1/2 lemon 8 cups (2 L) canola oil 1 can (790 ml) white hominy grits 2 tablespoon (30 ml) unsalted butter 1/4 cup (60 ml) heavy cream (35 %) 6 oz (175 g) Irresistibles triple cream brie 1/2 cup (125 ml) shredded white cheddar 1 teaspoon (5 ml) salt 1/4 teaspoon (1,25 ml) black pepper 1 cup (250 ml) packed Irresistibles frozen (thawed) pomegranate 1/2 cup (125 ml) water 1 teaspoon (5 ml) salt 2 tablespoon (30 ml) olive oil 1/4 cup (60 ml) onion finely 1 tablespoon (15 ml) garlic finely chopped 1 teaspoon (5 ml) thyme finely chopped 1 teaspoon (5 ml) chili pepper finely chopped 4 tablespoon (60 ml) honey 1 tablespoon (15 ml) appel cider vinegar
Chicken Fried rack of lamb with brie grits

Chicken Fried rack of lamb with brie grits

Rate this recipe
0 Vote
4-6
Main course
0:30
Preparation
0:30
COOKING
1:00
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1
    rack of Ontario lamb
  • 1 teaspoon
    (5 ml)
    salt
  • 2
    eggs
  • 1/2 cup
    (125 ml)
    water
  • 1 1/2 cup
    (375 ml)
    all-purpose flour
  • 1/2 teaspoon
    (2,5 ml)
    paprika
  • 1/2 teaspoon
    (2,5 ml)
    cinnamon
  • 1 teaspoon
    (5 ml)
    garlic powder
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  • 1/2
    lemon
  • 8 cups
    (2 L)
    canola oil
  • 1 can
    (790 ml)
    white hominy grits
  • 2 tablespoon
    (30 ml)
    unsalted butter
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  • 1/4 cup
    (60 ml)
    heavy cream (35 %)
  • 6 oz
    (175 g)
    Irresistibles triple cream brie
  • 1/2 cup
    (125 ml)
    shredded white cheddar
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  • 1 teaspoon
    (5 ml)
    salt
  • 1/4 teaspoon
    (1,25 ml)
    black pepper
  • 1 cup
    (250 ml)
    packed Irresistibles frozen (thawed) pomegranate
  • 1/2 cup
    (125 ml)
    water
  • 1 teaspoon
    (5 ml)
    salt
  • 2 tablespoon
    (30 ml)
    olive oil
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  • 1/4 cup
    (60 ml)
    onion finely
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  • 1 tablespoon
    (15 ml)
    garlic finely chopped
  • 1 teaspoon
    (5 ml)
    thyme finely chopped
  • 1 teaspoon
    (5 ml)
    chili pepper finely chopped
  • 4 tablespoon
    (60 ml)
    honey
  • 1 tablespoon
    (15 ml)
    appel cider vinegar
Imprimer ma sélection

Preparation

Pomegranate reduction:

Place olive oil in pan on high heat and add onions, garlic thyme and chillies. Cook on medium high while constantly stirring for 3-4 minutes.

Add 1 cup of pomegranate and 1.5 cups water. Cool on high for 8 minutes or until liquid fully reduces.

Once fully reduced add another 1/2cup water, honey and salt. Cook on very low for about another 8-10 minutes then remove off heat add the apple cider vinegar, stir and let rest.

Chicken fried lamb:

Cut the rack in half. Remove the fat cap and clean the bones to reveal only the eye of the meat. Light salt.

Whisk eggs in a bowl and add water.

In a separate bowl whisk garlic powder, paprika and cinnamon

Dip the meat part of the rack into the egg wash and then into the flour. Squeeze the flour into the meat

In a large heavy bottom pot preheat the 2L of oil to 350F. Place the flour covered rack into oil and fry for 8-10 minutes flipping occasionally. Take the internal temp of the lamb, it should read 120-125 for medium rare. Let rest for 5 minutes so it can continue to cook while resting and squeeze some fresh lemon over top.

In a non- stick pan melt the butter and add the drained grits. Then add heavy cream, scoop out all the Brie (ie no rind) and add the white cheddar. Cool on medium low until all the cream and cheese has been absorbed by the grits. About 8- 10 minutes. Add salt and pepper.

Place grits on plates, drizzle pomegranate reduction over grits and onto plate. Cut the fried racks in half (4 pieces of 2 bones each) on the reduction. Garnish with sorrel leaves.

Source: Metro

Source : Metro

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