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Phil Lempert
PhilLempert
TODAY Food Editor
http://supermarketguru.com/page.cfm/367
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In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can save) by cooking these dishes at home.
THIS WEEK: Mustard Crusted Rack of Lamb with Eggplant Moussaka, Artichoke and Lamb Jus from the New York Marriott Marquis in New York City.
Moussaka is an eggplant-based casserole that is common throughout the Balkans and the Middle East. The one that we in the United States might be most familiar with is the Greek version. Although the Greeks are often credited with this dish, the word itself is Arabic in origin and means "chilled." This "stolen" variant of moussaka from well-traveled Chef Fabian Ludwig has traditional elements (lamb, eggplant and potato) and an interesting twist: panko! Yes, Japanese breadcrumbs. "Panko" reflects the combined origins of Portugal and Japan ("pan" in Portuguese means bread and "ko" in Japanese means "made from"). Panko is lighter and flakier than regular dried breadcrumbs and gives the lamb an airier and crunchier texture.
About the chef: At the age of fifteen, Fabian Ludwig stepped into a professional kitchen and knew he had discovered his career. A native of Hamburg, Germany, Ludwig entered the Hotel Institute through his country’s apprenticeship program and committed at once to the life of a professional chef.
In 1997, Ludwig joined the Marriott Marquis team where he moved from head chef of JW’s Steakhouse, to chef de cuisine of The View when it reopened in 2004, and now Executive Sous Chef of Restaurants. In this current position, Ludwig oversees all of the à la carte restaurants in the New York Marriott Marquis, located in the heart of Times Square, including The View, Encore, Broadway Lounge, and Katen Sushi Bar. He is responsible for the execution of all menus and maintaining service standards for these four major restaurants that serve thousands of guests at one of New York City’s largest hotels.
Mustard Crusted Rack of Lamb with Eggplant Moussaka, Artichoke and Lamb Jus is served at New York Marriott Marquis as part of a three-course tasting menu for $64.95. This recipe is for a serving size of two.
Mustard Crusted Rack of Lamb with Eggplant Moussaka, Artichoke and Lamb JusBy Chef Fabian Ludwig of the New York Marriott Marquis in New York City
Serves two
Mustard Crusted Rack of Lamb Steal This Recipe® step-by-step Instructions
1. Season a double rib chop with salt and pepper.
2. Place in hot oil, sear on all sides, and cool.
3. Paint front side of lamb rack with Dijon mustard.
4. Chop sprig of rosemary and thyme and add to panko.
5. Dip lamb rack in panko.
6. Sauté lamb again, panko-side down, until golden.
7. Flip over and transfer to a 350 degree F oven.
8. Bake 5 to 7 minutes until medium rare (or bake longer if preferred).
9. Remove from roasting pan and let meat rest for 3 minutes.
10. Add cherry tomatoes to the hot pan.
11. Slowly melt the tomato with spoon of olive oil.
12. Slice the lamb between the bones and serve with Eggplant Moussaka, one quartered Artichoke and cherry tomato lamb juice from the roasting pan
Eggplant Moussaka Steal This Recipe® step-by-step Instructions
Preheat oven to 350 degrees F.
1. First prepare a classic potato gratin (if you have your own recipe skip to step 6).
2. Slice potatoes as thinly and evenly so that it cooks uniformly and absorbs the cream better.
3. Arrange the sliced potatoes in a heavy baking dish.
4. Pour the heavy cream over the dish and cover with foil.
5. Bake until the cream is almost completely absorbed, about 45 to 50 minutes.
6. Let cool.
7. Sear the 1/4 inch slices of Italian black eggplant until golden and cool.
8. Cook the ground lamb and season with cinnamon and nutmeg to taste, and cool.
9. Take a 2 1/2 inch diameter ring mold and cut the potato gratin to fit the mold.
10. Repeat and cut another ring of potato gratin.
11. Top each potato gratin ring with eggplant.
12. Stuff ground lamb in the top of the ring mold and heat in oven 10 minutes until thoroughly heated through.
Artichoke Steal This Recipe® step-by-step Instructions
1. Cut each artichoke into 4 pieces, boil until tender.
2. When cool, marinate in extra virgin olive oil and lemon juice.
3. For service, heat in a pan until warmed through.
For complete nutritional information please go to www.stealthisrecipe.com
152223856048131438606746 oz. pieces lamb rack22 six ounce pieces lamb rackpieces cherry tomato66 pieces cherry tomatofresh sprig thyme11 fresh sprig thymefresh sprig rosemary11 fresh sprig rosemarydijon mustard2ounce2 ounces Dijon mustardpanko (japanese breadcrumbs)1ounce1 ounce panko (Japanese breadcrumbs)Olive oil, for searingSalt, to tastePepper, to tastemedium idaho potatoes22 medium Idaho potatoesheavy cream1cup1 cup heavy cream1/2 inch slices italian black eggplant22 1/2 inch slices Italian black eggplantground lamb shoulder4ounce4 ounces ground lamb shoulderCinnamon, to tasteNutmeg, to tastebaby artichoke (buy prepared in olive oil)22 baby artichoke (buy prepared in olive oil)Extra virgin olive oilLemon Juice
New York Marriott Marquis
1535 Broadway
New York, New York 10036
212-704-8900
www.marriott.com
Want to nominate your favorite restaurant dish for a "Steal This Recipe" feature? Just e-mail Phil at Phil.Lempert@nbc.com (or use the mail box below) with the name of the restaurant, city and state, and the dish you would like to have re-created. Want to know more about Phil and food? Visit his Web site at www.supermarketguru.com.