Mint Crusted Rack of Lamb and Seared Foie Gras with California Golden Raisin and Toasted Cardamom Sauce

Submitted by: James Perillo

Minted honey and crumb crusted rack of lamb served with raisin and wine-glazed foie gras.
  • Yields 3 Frenched racks of lamb
  • Details


    • 3 racks (8-bone) of lamb, cleaned and Frenched
    • kosher salt
    • white pepper
    • 2 tablespoons olive oil

    Mint Crust

    • 1/2 cup honey
    • 2 cups fresh mint, leaves only
    • 1 bunch flat leaf parsley, leaves only
    • 1/4 cup olive oil
    • 1 1/2 cups panko bread crumbs
    • salt
    • white pepper

    Raisin Sauce

    • 1 teaspoon cardamom pods, remove pod
    • Zest and juice of 1 orange
    • 1 tablespoon unsalted butter
    • 2 shallots, peeled and diced fine
    • 2 cinnamon sticks
    • 1 1/2 cups California golden raisins
    • 1 cup port wine
    • 2 fresh bay leaves
    • 1 cup chicken stock
    • 2 tablespoons sherry vinegar
    • 24 slice (1 ounce each) foie gras, de-veined
    • whole milk



    Split rack in half, keeping only single bone on end attached. Wrap bone with aluminum foil. Season with salt and white pepper. In a hot heavy-bottom pan, add olive oil. Sear racks well on all sides. Remove from pan and reserve.

    Mint Crust

    Place honey in pot; bring just to simmer and remove from heat. Take half of mint and chiffonade (cut crosswise in very thin slices); then, add to honey. Let stand for at least 15 minutes. Bring pot of salted water to boil; then, turn off. Add remainder of mint and parsley and blanch for 5 to 10 seconds. Remove at once and shock in ice bath until completely chilled. Remove from ice bath and place in cheesecloth or towel and squeeze dry. Place in a blender with olive oil and purée on high until smooth and bright green. Reserve a couple of teaspoons for garnish.

    In a bowl place the breadcrumbs, mint, parsley, and oil; toss until well combined. Season with salt and pepper.


    In a hot sautépan, toast cardamom until fragrant. Remove. Place in coffee grinder and grind until fine and reserve.

    Bring pot of water to boil and reduce heat to simmer. Blanch orange zest for approximately 30 seconds. Remove and shock in ice bath to cool. Strain well and chop fine. Reserve.

    In a heavy-bottom pan on medium heat, add butter (don’t brown). Once melted, add shallots and sauté until translucent. Add cardamom, orange zest, cinnamon sticks and raisins; sauté together for a few minutes. Deglaze with port wine and orange juice and reduce until almost dry. Add bay leaves along with stock and reduce by half to sauce consistency. Finish with sherry vinegar and season to taste.

    Foie Gras

    Place foie gras in steam table insert or casserole and cover with milk. Refrigerate overnight. Remove foie gras and lightly rinse off and pat dry. Place on work surface with cutting board. Pull one lobe at a time open and remove veins carefully. Once veins are removed, roll back into lobe shape and refrigerate until well chilled. Once chilled, slice into portions. Keep refrigerated until just before serving.

    To Serve

    Brush face side of lamb with mint honey and coat with crust. Place lamb in a 350°F oven and cook 10 to 15 minutes until medium rare. Remove lamb and let it rest for about 10 minutes. While lamb is resting, season and quickly sear foie gras in a hot heavy-bottom sautépan just enough to brown each side. Place a spoon of raisin cardamom sauce in center of plate. Put a piece of foie gras on top of lamb and place next to sauce. Drizzle herb oil around lamb.

    Nutrition Facts Per Serving

    Calories 600 (63% from fat); Total Fat 42g (sat 15g, mono 21g, poly 3g, trans 0g ); Cholesterol 120mg; Protein 22g; Carbohydrate 30g; (Dietary Fiber 2g; Sugars 19g; ); Iron 5mg; Sodium 380mg; Calcium 95mg; Potassium 475mg

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