What will they think of next?

As an owner of a gourmet food store, we try some very interesting foods now and then.  I’m here to let you know about the latest from Sonoma, it’s a smoked olive oil!   You heard me right, – Smoked-.  The following is a recipe that uses it as a dressing.  We have been using this on almost everything short of bathing in it (ewwwwww).

Roasted Rack of Lamb with Smoked Olive Oil

Serves 4
1 Rack of Lamb – Additional fat and skin removed from rack bones
Sea Salt and Cracked Juniper berries (use grinder or mortar & pestle)
1/2 cup All-purpose flour
1 jar Edmund Fallot Dijon Mustard find it here
2 Cups Panko Bread Crumbs
1/4 cup neutral oil such as Avocado or Grapeseed

1 Cup Smoked Olive oil  find it here
2 Tablespoons Pink Peppercorns
2 Tablespoons Juniper Berries
2 Tablespoons Green Peppercorns in brine – drained
3 Scallions – cut into small slices

Sprinkle the lamb rack with salt and cracked juniper berries.  Dredge the lamb in the flour and shake off excess.  Smear the Dijon mustard generously over the rack of lamb, roll in the Panko bread crumbs.  Let lamb rest in refrigerator for 15 minutes.   In an ovenproof pan, heat the avocado oil until hot but not smoking.  Cook the lamb until brown on all sides, then place into a 375F oven to finish cooking.  145F internal temperature is Medium Rare.  When the lamb reaches 140F internally, remove from the oven and let rest for 5 minutes until cutting.

While the lamb is cooking, mix the smoked olive oil, juniper berries, pink and green peppercorns and scallions in a bowl – reserve.

Slice and serve the lamb and place 1 tablespoon of the sauce over the meat.  Serve hot.  We like to serve this with mashed sweet potatoes and roasted brussel sprouts.


1 Comment

  1. Chef Cheryl said,

    April 29, 2010 at 9:41 pm

    Can’t wait to try this

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