Back to Modern European Recipes
Author:
chef.cubi
TikTok
130K
8K
Hay Smoked Lamb Rack with Carrot Puree, Parsley Emulsion, Charred Peas & Onions
An exquisite fine dining recipe featuring a hay-smoked lamb rack, perfectly seared and served with a vibrant carrot puree, fresh parsley emulsion, charred sweet peas and pearl onions, and a rich red wine and soy sauce reduction. This recipe emphasizes sophisticated techniques and beautiful presentation for an unforgettable culinary experience.
#Lamb
#Smoked
#Fine Dining
#Michelin Inspired
#Carrot Puree
#Parsley Emulsion
#Wine Reduction
#Gourmet
#Dinner Party
Hay-smoked lamb rack before searing
Recipe Information
30m
Prep Time
1h
Cook Time
1h 30m
Total Time
2
Servings
Hard
Modern European
English
Nutrition (per serving)
750
Calories
50g
Protein
30g
Carbs
45g
Fat
Perfectly seared and roasted lamb slices
Ingredients
Servings: 2
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Silky carrot puree with charred vegetables
Instructions
0/12 completed
0%
- Preheat your oven to 200°C (390°F). Trim any excess fat from the lamb rack and score the fat cap. Season the lamb rack generously with salt and black pepper.10m
Preview10mPreviewPreheat your oven to 200°C (390°F). Trim any excess fat from the lamb rack and score the fat cap. Season the lamb rack generously with salt and black pepper. - In a heatproof container or smoking setup, place a handful of food-grade hay. Carefully ignite the hay to create smoke. Place the seasoned lamb rack over the smoldering hay, allowing it to smoke for about 5-7 minutes, ensuring a smoky aroma is infused.10mPreview10mPreviewIn a heatproof container or smoking setup, place a handful of food-grade hay. Carefully ignite the hay to create smoke. Place the seasoned lamb rack over the smoldering hay, allowing it to smoke for about 5-7 minutes, ensuring a smoky aroma is infused.
- Heat 1 tablespoon of olive oil in an oven-safe pan over medium-high heat. Once hot, sear the smoked lamb rack fat-side down for 3-4 minutes until golden brown and crispy. Then sear on all other sides for 1-2 minutes each.7m
Preview7mPreviewHeat 1 tablespoon of olive oil in an oven-safe pan over medium-high heat. Once hot, sear the smoked lamb rack fat-side down for 3-4 minutes until golden brown and crispy. Then sear on all other sides for 1-2 minutes each. - Transfer the seared lamb rack to the preheated oven and roast for 12-18 minutes for medium-rare (internal temperature 52-55°C or 125-130°F), or until desired doneness. Remove from oven and let it rest for at least 10 minutes before slicing.25m
Preview25mPreviewTransfer the seared lamb rack to the preheated oven and roast for 12-18 minutes for medium-rare (internal temperature 52-55°C or 125-130°F), or until desired doneness. Remove from oven and let it rest for at least 10 minutes before slicing. - While the lamb rests, prepare the carrot puree. Peel and roughly chop the carrots. Place them in a saucepan with 1 cup of vegetable stock or water and a pinch of salt. Bring to a boil, then reduce heat and simmer until very tender (about 10-15 minutes).15m
Preview15mPreviewWhile the lamb rests, prepare the carrot puree. Peel and roughly chop the carrots. Place them in a saucepan with 1 cup of vegetable stock or water and a pinch of salt. Bring to a boil, then reduce heat and simmer until very tender (about 10-15 minutes). - Drain the cooked carrots, reserving a little cooking liquid. Transfer them to a blender or food processor. Add 2 tablespoons of butter, 2 tablespoons of heavy cream (if using), and blend until completely smooth. Add a little reserved cooking liquid if needed to reach desired consistency. Season with salt and pepper to taste.5m
Preview5mPreviewDrain the cooked carrots, reserving a little cooking liquid. Transfer them to a blender or food processor. Add 2 tablespoons of butter, 2 tablespoons of heavy cream (if using), and blend until completely smooth. Add a little reserved cooking liquid if needed to reach desired consistency. Season with salt and pepper to taste. - Prepare the parsley emulsion. Blanche the fresh parsley in boiling salted water for 30 seconds, then immediately transfer to an ice bath to stop cooking and preserve its vibrant color. Squeeze out excess water.5m
Preview5mPreviewPrepare the parsley emulsion. Blanche the fresh parsley in boiling salted water for 30 seconds, then immediately transfer to an ice bath to stop cooking and preserve its vibrant color. Squeeze out excess water. - Blend the blanched parsley with 2 tablespoons of olive oil and a splash of water until a smooth, bright green emulsion forms. Season with a pinch of salt. You may need to add a few drops of water to achieve the desired consistency.5m
Preview5mPreviewBlend the blanched parsley with 2 tablespoons of olive oil and a splash of water until a smooth, bright green emulsion forms. Season with a pinch of salt. You may need to add a few drops of water to achieve the desired consistency. - Prepare the charred vegetables. Heat 1 tablespoon of olive oil in a pan over medium-high heat. Add the green peas and pearl onions. Cook, stirring occasionally, until they are lightly charred and tender-crisp, about 5-7 minutes. Season with salt and pepper.7mPreview7mPreviewPrepare the charred vegetables. Heat 1 tablespoon of olive oil in a pan over medium-high heat. Add the green peas and pearl onions. Cook, stirring occasionally, until they are lightly charred and tender-crisp, about 5-7 minutes. Season with salt and pepper.
- Make the sauce reduction. In a small saucepan, combine 1/2 cup red wine and 2 tablespoons soy sauce. Bring to a simmer over medium heat and reduce until thickened to a glaze-like consistency, about 5-7 minutes.7m
Preview7mPreviewMake the sauce reduction. In a small saucepan, combine 1/2 cup red wine and 2 tablespoons soy sauce. Bring to a simmer over medium heat and reduce until thickened to a glaze-like consistency, about 5-7 minutes. - Slice the rested lamb rack into individual chops or thick slices.2m
Preview2mPreviewSlice the rested lamb rack into individual chops or thick slices. - Plate your dish artfully. Spoon a quenelle or smear of carrot puree onto the plate. Arrange a few slices of lamb rack next to it. Dot with parsley emulsion, scatter charred peas and onions, and drizzle the red wine soy reduction around the plate for a stunning presentation.5m
Preview5mPreviewPlate your dish artfully. Spoon a quenelle or smear of carrot puree onto the plate. Arrange a few slices of lamb rack next to it. Dot with parsley emulsion, scatter charred peas and onions, and drizzle the red wine soy reduction around the plate for a stunning presentation.
💡 Tip: Click on any step to mark it as completed and track your cooking progress!
