Rosemary and Garlic Lamb Lollies
Check out recipes posted every Friday from our chefs! Today's recipe by Fort Myers, Florida's Executive Chef, Jillian Lane!
Equipment
- Sous VIde
Materials
Lamb
- 3 lbs Rack of Lamb approximately 12-14 ribs or 2 racks
- 4 cloves Garlic minced
- 4 tbsp Rosemary minced
- 1 tbsp Olive Oil
- 1 tsp Kosher Salt
- 1/2 cup Tomato-Garlic Compound Butter see recipe below
Oven Roasted Tomato & Garlic Confit Compound Butter
- 12 Plum Tomatoes halved lengthwise
- 10 cloves Garlic peeled and left whole
- 1-1/2 cup Olive Oil divided
- 1 tsp Kosher Salt
- 1-1/2 tsp Sugar
- 1-1/2 tsp Dried Oregano
- 1-1/2 sticks Unsalted Butter softened
Instructions
Directions for Lamb
- Remove lamb from butcher paper and allow to come to room temperature.
- Combine minced garlic, rosemary and kosher salt in mortar and crush with pestle or blend in mini processor until coarse paste forms. Add oil and incorporate.
- Rub the garlic-rosemary mixture all over the lamb racks, place each prepared rack of lamb in its own bag and seal. Place sealed bags into sous vide and cook for 2 hours at 128 degrees Fahrenheit. (this is slightly under cooked to allow for the pan sear or grill to cook it up to temp)
- When the lamb has finished cooking, remove from the bags, (pushing out as much of the garlic, rosemary mixture with the lamb as possible) and cut between the ribs to create individual lolli’s. Pan sear or grill your lamb to desired temperature, approximately 2 minutes on each side. Once removed from the heat, place a teaspoon of tomato garlic confit compound butter on each lolli, allowing it to melt slightly, and serve immediately.
Oven Roasted Tomato & Garlic Confit Compound Butter
- Preheat oven to 250 degrees Fahrenheit.
- In a 9×13” baking dish, add garlic and ¾ cup olive oil, place plum tomatoes, cut side up in the baking dish. Mix together, salt, sugar and oregano then sprinkle over tomatoes evenly. Carefully drizzle remaining ¾ cup of the olive oil over the tomatoes.
- Bake for one hour, carefully flip the tomatoes so cut side is down. Place back into oven for one hour, carefully flip the tomatoes so the cut side is facing up. Place into oven for one more hour.
- Remove from oven and allow to cool. Carefully remove the tomatoes and place into a storage container deep enough to hold tomatoes and reserved oil. Strain the oil, reserving the liquid, you will pour the strained olive oil over the tomatoes, cover and refrigerate, saving for later use. It is best if the tomatoes are covered completely in the oil.
- Remove the tasty bits from your strainer and place into a mixing bowl with the softened butter. You should have the confit garlic cloves, herbs and small bits of tomato.
- Mix thoroughly using the back of a wooded spoon. You may want to add reserved olive oil one teaspoon at a time for additional flavor and desired consistency
- Seal tightly and refrigerate.