Coriander Lamb Racks with Corn 3 Ways

Coriander Lamb Racks with Corn 3 Ways

Matthew All Recipes, Lamb Recipes, Rack Recipes

Coriander Lamb Racks with Corn 3 Ways

Makes 4 Servings

The clean flavor of premium New Zealand lamb really lets the other components of this dish shine along with it – which is good because they’re delicious (tasters were particularly enamored with the easy popcorn yogurt).

Sake lees (the remainders from sake fermentation) add a sweet, boozy, and intensely savory flavor to the other puree.

Don’t let the ingredients list scare you. There are many components to this dish, but they’re all relatively easy to make, and three of them (the two purees and the coriander salt) can be done days ahead of time.

Because this recipe was developed by a modernist chef, many of the ingredients are measured by weight (grams, but we’ve included ounce estimates as well). All you need is a kitchen scale!

INGREDIENTS
  • Coriander Salt:
  • 50/50 blend Coarsely Ground Coriander Seeds & Kosher Salt
  • Popcorn Yogurt:
  • 1 Bag Microwave Popcorn (or otherwise popped corn)
  • 350gr (12.3oz) Full Fat Greek Yogurt
  • 75gr (2.6oz) Whole Milk
  • Salt to Taste
  • Sake Lees & Corn Puree:
  • 1 Part Raw Sweet Corn
  • 1 Part Whole Milk
  • 1 Part Sake Lees (aka Kasu Paste – could substitute a mixture of fresh sake & MSG)
  • Salt to Taste
  • Lamb:
  • 2 Frenched Lamb Racks
  • 45gr (1.6oz) of above Coriander Salt
  • High Heat Oil (Canola, Safflower, etc)
  • 1 tbsp Butter
  • Herb Salad:
  • 1 part Apple Cider Vinegar
  • 2 parts Extra Virgin Olive Oil
  • 1 gram (about 1 and ½ quarter teaspoons) of above Coriander Salt
  • 12 Sage Leaves
  • Fresh Lemon Verbena Leaves
  • Fresh Oregano
  • Picked Fresh Lavender

DIRECTIONS

  • Make the Coriander Salt:
1

Stir together the coarsely ground coriander and kosher salt.

This can be done months in advance if kept in an airtight container.

  • Make the Sake Lees & Corn Puree:
2

Combine the milk, corn, and sake lees in a blender & blend to a smooth puree.
3

Blend in salt to taste (likely unnecessary if you’re using pre-seasoned microwave corn), then strain the mixture through a fine mesh strainer to get out any lumps.

Reserve the puree in the fridge until you’re ready to use it. This can be done a day or two ahead of time.

  • Make the Popcorn Yogurt:
4

Pop the popcorn, then combine it with the yogurt & milk in a blender & puree.
5

Taste & add salt if necessary, then strain through a fine mesh strainer to get out the kernel bits.

Reserve the puree in the fridge until you’re ready to use it. This can be done a day or two ahead of time.

6

Optional (But Recommended): Trim off the cap (spinalis) muscle from the racks, along with the thin layer of fat above it and the silverskin below it. This can be left on, but the silverskin will make the rack less tender.
7

Optional (But Recommended): Season the racks with 35-40gr of the salt & coriander mixture & let them sit 1-1 ½ hours in the fridge uncovered.
8

Rinse off the coriander salt mixture.
9

Preheat your oven to 365°F.
10

Shuck the corn for the roasted & raw corn blend. Optional Garnish: Reserve the husks & silk.
11

Optional: Put the corn husks & silk in a pan in the oven for 7 minutes.

  • Make the Roasted & Raw Corn Blend:
12

Cut the corn kernels off the cobs.
13

Reserve half the corn kernels raw and add the other half to a frying pan with the 2 tablespoons of butter. Cook over low heat for a couple of minutes, stirring.
14

Add the herbs to the corn & continue to cook until the kernels start to caramelize, about 10-15 minutes.
15

Remove the corn from the pan & deglaze it with the apple cider vinegar. Swirl in the remaining half tablespoon of butter. Scrape the browned bits off the bottom of the pan (but leave them in the pan), and pour the corn back in on top of them.

  • Roast the Lamb Racks:
16

Increase your oven temperature to 400°F.
17

Season the racks with the remaining 4-5gr of the coriander salt.
18

Get an oven-safe cast iron skillet or frying pan, lightly oiled with high heat oil rocket hot over almost high heat. Lay in the racks on their fat caps, optionally (if the racks have the rib fat cap on) holding the fat cap to the surface for the pan for about 30 seconds, until you feel the fat stick to the pan.
19

Add the tablespoon of butter to the pan. Once it melts, spoon it over the back end of the racks.
20

After about 2 minutes of basting, after the bottom has caramelized, flip the racks and again baste them with the butter. Cook for another 2 minutes, then move the pan to the oven to roast to your preferred doneness (they should take only a couple of minutes to reach medium rare).
21

Remove the lamb racks from the oven and the pan. Let them rest for 5-6 minutes before slicing between the bones.

  • Make the Herb Salad:
22

Briefly fry the sage leaves in the residual fat in the lamb pan. Discard the sage leaves & drain the fat off of the pan in to your dressing bowl with the oil & vinegar. Beat them together to make a vinaigrette. Add the herbs to the dressing about a minute before serving.

  • Plating:
23

Optional: Spread the roasted corn husks on plates, a large platter, or chargers. Top them with the plates or smaller platter.
24

Spread the sake lees corn puree and popcorn yogurt on plates (or a small platter). Sprinkle them with the roasted corn and the raw corn.
25

Sprinkle the corn with the dressed herbs (picked out of the vinaigrette).
26

Top the herb salad with the lamb, then sprinkle the lamb with finishing salt. Serve.
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