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February, 2023 RECIPE OF THE MONTH

Yields 4 servings

Serves Serves 4
as an entrée

INGREDIENTS

Rack of Lamb, Frenched, 2 lbs
Radicchio, 1 head, cut into eighths
White Miso, 3 tbsp
White Anchovies, 12 fillets
Unsalted Butter, 1 stick
Carrots, peeled, large dice, 1.5 lbs
Shallot, peeled and minced, 1 each
Garlic, crushed, 1 clove
Water, 1/2 cup
Shiso, 4 leaves
Olive Oil, 4 tbsps, divided
Vegetable oil, 2 tbsps
Kosher Salt, as needed
Ground Black Pepper, as needed
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Rack of Lamb

Charred Radicchio, Anchovy Miso Butter & Carrot Puree

COOKING INSTRUCTIONS:

1

Prep and Make Rack of Lamb

  • Preheat a large sauté pan or cast iron skillet over medium high heat.
  • Preheat your oven to 350 degrees.
  • Season the rack of lamb with salt and pepper generously on all sides.
  • Add 2 tablespoons of vegetable oil to your hot pan, and when it begins to smoke, place the rack of lamb fat side down and sear 3-4 minutes until golden brown.
  • Flip and cook on the other side for 3-4 more minutes.
  • Place the entire pan into the oven for 12-15 minutes.
  • Using a thermometer, check for an internal temperature of 125 degrees for a medium rare to medium.
  • Remove from oven and allow to rest for 5-7 minutes.
  • Slice into 8 chops.
  • Leave the oven to reheat your grilled radicchio.
  • (this step should be done after all other components are complete)
2

Make Carrot Puree

  • Preheat a medium sauce-pot over medium heat and add 2 tablespoons of the olive oil. When the oil begins to shimmer, add the shallots and garlic.
  • Sauté for about 2 minutes and then add the carrots.
  • Cook 3 more minutes and add the water.
  • Reduce the heat to a low and cover the pot. Cook about 10 minutes or until carrots can be pierced with a knife without resistance.
  • Pour the contents of the pot into a blender and blend on high until completely smooth, about 2 minutes. 
  • Return to the pot, cover and reserve warm.
3

Make Anchovy Miso Butter

  • Allow butter to come to room temperature (soft but not melted) in a small bowl.
  • Finely mince four anchovies into a paste and add to the softened butter along with the miso.
  • Using a rubber spatula, incorporate the anchovies and miso into the butter.
  • Set aside covered or refrigerate if using later. *If refrigerated, allow to sit at room temp for 1 hour before using.
4

Make Grilled Radicchio

  • Preheat your grill on high with the lid closed for 10 minutes or preheat a grill pan on high on the stove.
  • Brush 2 tablespoons of remaining olive oil on all surfaces of the radicchio.
  • Season with salt and pepper on all sides.
  • Grill the radicchio for about 1 minute on each side.
  • Remove to small baking sheet lined with parchment and reserve.
5

Assemble and plate

  • Begin this final step while your lamb is resting.
  • Reheat the radicchio for 2-3 minutes in the oven while the lamb is resting.
  • On a warm plate, use a spoon to swipe about 4 tablespoons of carrot puree in a semicircle.
  • Place 2 pieces of radicchio at one end of the semicircle.
  • Place 1 shiso leaf to the left of the radicchio with 2 anchovies on top.
  • Place your lamb chops on the plate with the bones over the radicchio.
  • Put a large dollop of anchovy miso butter on top of the lamb.
  • Serve immediately.
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