Lamb

Collector's Cafe

Chef Jeff mixes art with flavor at Collector’s Café restaurant and gallery. With the help of three-guest chef’s a dinner is created that looks almost to good to eat. The menu includes grilled curry lamb, garlic truffle fillet migon and a decadent flourless chocolate cake. 

Cornbread Crusted Lamb Chops | 0 Comments
From Blackened Seabass , Aired on Mon 4/4
Chef Jeff Henderson, Lamb
Instructions

Cornbread Crusted Lamb Chops with Reduced Balsamic and Potato Salad

What To Do

1.    Preheat oven to 350°F. Trim off any excess fat and fat-cap on backside of lamb. Allow racks to come to room temperature.

2.   In a small bowl, mix together cornbread crumbs and rosemary. Season each rack with salt and pepper.

3.   In a large cast iron skillet over medium-high heat, add olive oil. Place lamb in skillet and sear on backside. Turn to also sear inside.

4.   Remove racks from skillet once they have become browned. Allow lamb to cool for 15 minutes. Brush backside with honey-mustard. Press an even quantity of cornbread mix on to each rack. When both racks are encrusted, place in a pan and roast slowly in preheated oven for approximately 10 to 15 minutes (med-rare, med), or until desired doneness. Let rest for 5 minutes before serving.

5.    In a medium sized saucepan, add balsamic vinegar, peppercorns and ¼ cup sliced kumquats. Bring to a simmer over medium-high heat, and then turn down heat to a low simmer. Simmer for about 10-15 minutes until sauce has thickened and reduced. Strain and drizzle around lamb chops on plate.

6.   Serve lamb chops with ready-made potato salad. Garnish with remaining kumquats and peas.

 

Ingredients
  • 2 racks of local lamb
  • 1 cup cornbread crumbs
  • 2 tablespoons fresh rosemary, finely chopped
  • Kosher Salt and fresh ground black pepper, to taste
  • 4 tablespoons extra virgin olive oil
  • 1 cup aged balsamic vinegar
  • 5 black peppercorns
  • ¾ cup kumquats, sliced (reserve ½ cup for garnish)
  • ½ cup cooked peas or fava beans (for garnish)
The Back Story

Molasses Braised Lamb Spare Ribs with Sea Salted Duck Fat Fries

WHAT TO GET

Braise

2 racks lamb ribs cut each cut into half

4 cups beef broth

1 yellow onion small diced

2 ribs celery small diced

3 tablespoons roasted garlic, minced

1 cup sweet red  wine

1 small diced jalapeno

1 teaspoon crushed red pepper

1 herb bundle

1 pinch cayenne

¼ cup pepper jelly

¼ cup blackstrap molasses

8 ounces sweet smoky barbeque sauce

1 tablespoon salt

1 tablespoon pepper

2 tablespoons olive oil

Fries

2 large sliced russet potatoes

½ gallon duck fat

1 tablespoon sea salt

1 tablespoon minced chives

WHAT TO DO

Braise

1.    evenly rub ribs with salt and pepper

2.   in high-heated oiled pan, sear both sides of short ribs

3.   reduce heat to high-medium

4.   add onion, celery and garlic, jalapeno, cayenne, red wine and crushed pepper

5.    when vegetables brown, add beef broth and herb bundle

6.   braise on low simmer for about 3 hours

7.   remove ribs from liquid and drizzle with bbq, molasses and pepper jelly

Fries

1.    preheat duck fat to 350 degrees

2.   submerge fries until they are golden then transfer to blotting paper

3.   toss in sea salt

4.   garnish with chopped chives

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Broussard's | @

Broussard’s first opened its doors in 1920, when an eminent local chef, Joseph Broussard, married Rosalie Borrello. The couple moved into the Borrello family mansion on Conti Street (built in 1834) where the restaurant now stands. Until they both passed in 1966, the Broussards occupied the apartment above the restaurant. The couple worked tirelessly to create and improve the five-star, family-run restaurant that still lives on. At his restaurant, Broussard combined the excitement of... (full profile)

Cumin and Coriander-Rubbed lamb loin | 0 Comments
From Lemon-Thyme Chicken , Aired on Thu 8/13
Chef Jeff Henderson, Lamb
Instructions

Cumin and Coriander-Rubbed lamb loin with carrots topped with crispy basil and a side of creole hummus

Lamb and carrots

½ rack New Zealand lamb loin, bones removed

1 tablespoon whole cumin

1 tablespoon whole coriander

2 teaspoon salt

1 teaspoon pepper

2 tablespoon olive oil

1 bunch peeled and sliced heirloom carrots

2 Tablespoon butter

1 tablespoon roughly chopped roasted garlic

½ teaspoon salt

½ teaspoon pepper

2 Tablespoons olive oil

creole hummus

1 can chickpeas

1 tablespoons tahini

3 tablespoons lemon juice

1 tablespoon pine nuts

½ teaspoon cumin

⅓ cup olive oil

2 cloves whole garlic

2 tablespoons sparkling lime water

½ teaspoon smoked paprika

1 teaspoon salt

1 teaspoon creole seasoning

pine nuts for garnish

grilled pita for dipping

extra salt to taste

crispy basil

10-15 leaves of basil

2 cups vegetable oil

Fig Pan sauce

remaining lamb and carrot sear drippings

2 Tablespoons fig marmalade

1 teaspoon chopped parsely

3 Tablespoons beef stock

WHAT TO DO

Lamb and Carrots

1.    Heat oven to 350 degrees

2.   heat olive oil in skillet to high heat

3.   finely grind cumin and coriander in mortar & pestol

4.   rub lamb loin with ground cumin and coriander, salt, pepper, and olive oil

5.    combine all other ingredients in skillet, searing carrots and lamb on all sides

6.   transfer to baking dish, leaving drippings behind.

7.   bake in oven until medium-rare and carrots tender

Hummus

1.    combine all ingredients in processor and blend until smooth

2.   season with salt, pepper, and creole to taste

3.   garnish with pine nuts and serve with grilled pita bread

Crispy Basil

1.    heat oil in pot to 350 degrees

2.   submerge basil in oil for 10-15 seconds and blot on paper towel

Fig pan sauce

1.    bring skillet drippings to high heat

2.   combine all ingredients and reduce for 5 minutes

Presentation

1.    spoon ¼ cup hummus on center of plate

2.   slice lamb loin on the bias into ½ inch slices

3.   spoon carrots onto plate, around hummus

4.   drizzle fig sauce onto whole plate

5.    top with crispy basil

6.   finish with kosher salt

Ingredients
  • ½ rack New Zealand lamb loin, bones removed
  • 1 tablespoon whole cumin
  • 1 tablespoon whole coriander
  • 2 teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoon olive oil
  • 1 bunch peeled and sliced heirloom carrots
  • 2 Tablespoon butter
  • 1 tablespoon roughly chopped roasted garlic
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 Tablespoons olive oil
  • 1 can chickpeas
  • 1 tablespoons tahini
  • 3 tablespoons lemon juice
  • 1 tablespoon pine nuts
  • ½ teaspoon cumin
  • ⅓ cup olive oil
  • 2 cloves whole garlic
  • 2 tablespoons sparkling lime water
  • ½ teaspoon smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon creole seasoning
  • pine nuts for garnish
  • grilled pita for dipping
  • extra salt to taste
  • 10-15 leaves of basil
  • 2 cups vegetable oil
  • remaining lamb and carrot sear drippings
  • 2 Tablespoons fig marmalade
  • 1 teaspoon chopped parsely
  • 3 Tablespoons beef stock
Instructions

Rack of Lamb

Ingredients

·      1 rack of lamb

·      ¼ cup plus 1 tablespoon extra virgin olive oil

·      2 tablespoons chopped rosemary

·      2 tablespoons chopped parsley

·      1 tablespoon balsamic vinegar

·      1 teaspoon Cajun seasoning

·      Salt and pepper to taste

Method

-      In a bowl, combine 3 tablespoons extra virgin olive oil, balsamic vinegar, Cajun seasoning, 1 tablespoon of chopped rosemary, 1 tablespoon of chopped parsley salt and pepper to taste

-      Coat rack of lamb with mixture

-      Pack remaining chopped herbs onto the rack of lamb

-      Heat 2 tablespoons of olive oil in cast iron skillet

-      Lay rack of lamb face up in cast iron skillet, and sear on both sides

-      Finish cooking lamb in the oven

-      Let rest before cutting

-      Serve with biscuits and ground lamb gravy

Ground Lamb Gravy

Ingredients

·      ¾ pounds ground lamb

·      1 white onion, diced

·      1 poblano pepper charred and chopped

·      ½ red bell pepper, diced

·      1 cup warm chicken stock

·      2 tablespoons olive oil butter blend

·      2 tablespoons whole wheat flour

·      1 tablespoon Cajun spice

·      1 teaspoon Worcestershire sauce

·      Salt and pepper to taste

Method

-      In the same skillet used to sear the rack of lamb, add onions and poblano pepper, and cook

-      Stir in olive oil butter blend, Cajun seasoning and salt and pepper to taste

-      Add red bell pepper to skillet

-      Stir in flour

-      Slowly stir in chicken stock and Worcestershire sauce

-      In another skillet, brown ground lamb

-      Once browned, add liquid mixture to skillet and combine

-      Serve with rack of lamb and biscuits

Ingredients
  • 1 rack of lamb
  • ¼ cup plus 1 tablespoon extra virgin olive oil
  • 2 tablespoons chopped rosemary
  • 2 tablespoons chopped parsley
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Cajun seasoning
  • Salt and pepper to taste
  • ¾ pounds ground lamb
  • 1 white onion, diced
  • 1 poblano pepper charred and chopped
  • ½ red bell pepper, diced
  • 1 cup warm chicken stock
  • 2 tablespoons olive oil butter blend
  • 2 tablespoons whole wheat flour
  • 1 tablespoon Cajun spice
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper to taste
The Back Story

Rack of Lamb

Ingredients

·      1 rack of lamb

·      ¼ cup plus 1 tablespoon extra virgin olive oil

·      2 tablespoons chopped rosemary

·      2 tablespoons chopped parsley

·      1 tablespoon balsamic vinegar

·      1 teaspoon Cajun seasoning

·      Salt and pepper to taste

Method

-      In a bowl, combine 3 tablespoons extra virgin olive oil, balsamic vinegar, Cajun seasoning, 1 tablespoon of chopped rosemary, 1 tablespoon of chopped parsley salt and pepper to taste

-      Coat rack of lamb with mixture

-      Pack remaining chopped herbs onto the rack of lamb

-      Heat 2 tablespoons of olive oil in cast iron skillet

-      Lay rack of lamb face up in cast iron skillet, and sear on both sides

-      Finish cooking lamb in the oven

-      Let rest before cutting

-      Serve with biscuits and ground lamb gravy

 

Ground Lamb Gravy

Ingredients

·      ¾ pounds ground lamb

·      1 white onion, diced

·      1 poblano pepper charred and chopped

·      ½ red bell pepper, diced

·      1 cup warm chicken stock

·      2 tablespoons olive oil butter blend

·      2 tablespoons whole wheat flour

·      1 tablespoon Cajun spice

·      1 teaspoon Worcestershire sauce

·      Salt and pepper to taste

Method

-      In the same skillet used to sear the rack of lamb, add onions and poblano pepper, and cook

-      Stir in olive oil butter blend, Cajun seasoning and salt and pepper to taste

-      Add red bell pepper to skillet

-      Stir in flour

-      Slowly stir in chicken stock and Worcestershire sauce

-      In another skillet, brown ground lamb

-      Once browned, add liquid mixture to skillet and combine

-      Serve with rack of lamb and biscuits

Biscuits

Ingredients

·      1¾ cup whole wheat flour

·      ¾ cup almond milk

·      1/3 cup olive oil butter blend

·      1 tablespoon baking powder

·      1 teaspoon salt

·      ½ teaspoon baking soda

Method

-      Sift together flour, baking powder, baking soda together and salt

-      Cut in olive oil butter blend

-      Create a well and slowly stir in milk until dough forms

-      Roll out dough and cut biscuits

-      Place cut biscuits on baking sheet and bake at 375-degree oven for 10 to 15 minutes

 

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

The Back Story
Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

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