Anderson farms supplies some local stores in Oregon but none in Seattle. They also distribute to all the fancy restaurants in the NW including Las Vegas. I won't go into all the details here but just know that Anderson Farms Lamb is top notch. The Lambs are grass fed, no antibiotics or growth hormones and no bi-products. Simply delicious meat.
Oh....It's worth mentioning that I sourced this Lamb through Nicky USA. Twice a week they drive up to Seattle and drop off orders and since I don't mind spending lots of $$$$ on meat I placed a huge order. This place has been a dream come true for me!!! And everything they do is BIG!!!! I say go big or go home.
If you're new to my posts know that I take a lot of photos. I do my best to record every aspect and moment of what I do. This is kind of a food diary. Anyhow here they are nicely packed up in vac bags.
Easy part coming up....Brush on some Dijon mustard or whatever mustard you want. The mustard will act like a glue for the bread crumb mixture we're going to be putting on.
This next part is optional. I used naan bread as my bread crumbs. You can use whatever bread you want. Place bread in blender or food processor and make some bread crumbs. This next step is interesting. You need to come up with a spice mixture that you will add to the bread crumbs. I make up stuff all the time but if all you want is pepper go for it!!!! Since we dry-brined the Lamb we will not be adding in any salt. Here's the spice mixture I came up with.... I kept tasting it until I got it right. I used roughly 2 Tbl. Whole Coriander, 1 TBL Grains of Paradise (this will replace the black pepper), 1 TSP White Pepper, 2 TBL. Whole Cumin Seed, 1 TSP. Ceylon Cinnamon, 1/2 TSP. All Spice, 1/2 TSP. Cloves, 1 TSP. Lemon Peel, 1/2 TSP. Garlic Powder. Place everything in spice grinder and process until smooth. Taste and adjust. I adjusted the spice mixture several times so the above measurements are estimates. Place just enough breadcrumbs into the bowl with the spices that will allow you to completely cover the Rack of Lamb.
Coat the entire Lamb by pressing on the breadcrumb mixture. Make sure you get it evenly coated. Place on a pan and roast at 500-550 f degrees for a few minutes until top is slightly darkened. Maybe 4-7 minutes.
Review- One of the best dishes I've ever made. I will not change a thing....ahhhh except this one thing. I should have Frenched the Rack of Lamb. Next time!!!
Freaking awesome Sauce!!! Although I don't have an exact recipe I needed to talk about the dang thing. The sauce was the bomb, a home run.
I love Black and Blue steak which is made with Blackberries so I thought it would go well with the Lamb with a few tweaks. You can look at some of the pics below but it won't help much with the preparation. I'm hoping to replicate it very soon so I can write it all down.
Chop up a few shallots, Lots of green onion, a very sweet pear or two, about two cups of Blackberries, Some good quality Balsamic Vinegar and some Veal-Demi (or veggie stock).... a touch of coriander, salt and pepper to taste. Some butter, brown sugar and a touch of cream to finish.
Use the same skillet that you used to sear the lamb. Add some butter, the shallots a touch of salt and pepper and saute scraping the fond off the bottom of the skillet. Add green onions and pears and saute for a bit. Toss in the Blackberries and saute breaking up the Blackberries. Toss in at least a 1/3 of a cup of Balsamic Vinegar saute and mix everything up. After about 2 minutes add the Demi. You want to cook this down a bit until you can Coat the back of a spoon (Nappe). Toss in some coriander and if needed salt and pepper and keep adjusting until you get it right. Toss in some butter, brown sugar and a touch of cream. If the sauce gets to thick add some water and of course if it's not thick enough cook it down.
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