Roasted Rack Of Silverton Lamb 'En Crepinette' With Oregon Hazelnuts, Morels And Wild Nettles With Organic Wheat Berry Pilaf

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2 ounces morel mushrooms, rinsed and quartered

Clarified butter

1 clove garlic, minced

Salt and pepper

Thyme sprig

2 ounces wild nettles, blanched and shocked, squeezed dry and roughly chopped

1 shallot, minced

1 to 2 ounces ground lamb

1 ounce hazelnuts, roasted and roughly chopped

1 tablespoon chopped parsley

1 teaspoon chopped thyme

1 teaspoon chopped savory

1 ounce bread crumbs

1 egg, beaten

1 rack lamb

Caul fat, as needed

Wheat Berry Pilaf, recipe follows

1 cup organic wheat berries

2 quarts water

Pinch salt

1 tablespoon butter, plus 1 tablespoon

2 tablespoons minced shallots

2 tablespoons minced carrots

2 tablespoons minced celery

1/2 tablespoon minced garlic

1-ounce lamb jus or chicken stock

Albumen, or powdered egg white, as needed to thicken

Thyme leaves