Once again Executive Chef Martin Buehner shares one of his favourite recipes with us. Hoisin Rack of Lamb with Five Spiced Whipped Sweet Potatoes, Steamed Sesame Ginger Garlic Baby Bok Choy, Snow Peas and Candy Cane beets. Chef Martin also shares his secret on the best Plate Presentation to serve this Spring Thyme Recipe to your guests.
1 rack of Ontario spring lamb
1 tbsp vegetable oil
¼ cup hoisin sauce
2 tbsp honey
1 tsp finely chopped fresh garlic
1 tsp finely chopped fresh ginger
½ tsp crushed coriander seeds
1 tsp sambal olek sauce
Kosher salt and freshly ground Szechwan pepper corns to taste.
Season lamb with kosher salt and ground Szechwan pepper corns. Sear the rack of lamb in vegetable oil over medium-high heat in a pan until browned. Roast in a pre-heated 425-degree oven for approximately 15 minutes. In the meantime, to prepare the glaze blend all remaining ingredients together thoroughly. Set aside.
Pull lamb from the oven after 15 minutes and allow cooling briefly so that the glaze does not run off the rack. Brush the semi-cooled lamb rack with the hoisin glaze and return to the oven for another 5 to 7 minutes or until desired internal temperature has been achieved. Pull the lamb rack from the oven and let rest for 3 to 5 minutes before slicing to give the juices a chance to re-absorb into the meat.
Whipped Five Spice Sweet Potatoes
¾ pound peeled sweet potatoes
1½ Chinese Five Spice blend (found in most grocery stores)
½ tsp ground fresh ginger
2 tbsp salted butter
1 ounce whipping cream
Kosher salt to taste.
1 tbsp table salt for boiling.
Cut peeled sweet potatoes into 1½ inch squares and boil in salted water until just tender (will slide off of a fork easily if pierced). Stain away water, add butter, and mash using a hand mixer on low speed. Add Chinese five-spice blend and all other ingredients and whip on medium speed until light and fluffy. Season to taste with kosher salt.
Steamed Sesame Ginger Garlic Baby Bok Choy (and Snow Pea)
2 medium sized baby bok choy
¾ tsp finely chopped fresh ginger
¾ tsp finely chopped fresh garlic
½ tbsp sesame oil
Kosher salt to taste
Cut baby bok choy in half lengthwise. Wash very thoroughly in a bowl under cold running water making sure you get all of the sand out. Be careful not to damage the leaves. Allow to dry thoroughly. Toss with ginger, garlic, and sesame oil. Place cut side down in a bamboo (or whatever is handy in your kitchen) steamer and steam over boiling water for about 7 minutes covered with the steamer lid. At the 5-minute mark add 2 ounces weight of tipped and tailed snow peas to the steamer. This can be done over the boiling sweet potatoes if timed correctly. Pull from the steamer and season lightly with kosher salt.
Candy Cane Beets
1 medium sized candy cane beet (not peeled)
1 tsp vegetable oil
Kosher salt to taste
Toss beet in vegetable oil and place in an oven-safe ceramic dish and place in the 400-degree oven at the same time as the lamb. Pull from the oven after 25 minutes. Let cool for a minute or two. Peel the beet scraping with a paring knife and cut into approximately 6 wedges.
Building on two 12-inch dinner plate first place a portion of the whipped five-spice potatoes just off centre. Lean a piece of baby bok choy on either side of the potatoes, leaves pointing upwards. Fan out equal pieces of snow peas in front of the potatoes. Decorate the top of the potatoes with candy cane beet wedges. Cut the hoisin glazed lamb rack into four pieces with two bones in each piece. For one portion take two pieces and interlock the bones together and place directly over the snow peas just in front of the potatoes meat side of rack facing outward and bones pointing straight up. Drizzle plate with chilli oil, extra virgin olive oil, aged balsamic vinegar, or anything to your preference. Enjoy with a nice glass of Beaujolais or for the white wine lover an oaky Chardonnay would also be lovely.