We’re continuing our series of chef’s favorite recipes from independent hotels across the country. Because it’s fall, when a nice thing to do is gather your friends indoors and serve a hearty meat dish with good wine, we’ve chosen Coriander Crusted Lamb Rack with Foie Gras Stuffed Prunes and Port Wine Reduction. We love this rich, savory-sweet dish from Chef Jason Tilman at The Strand Hotel: it’s a generous centerpiece to a dinner party, it’s easy to make at home, and the delicious smell from the oven will make you absolutely certain all’s well with the world.
ABOUT THE CHEF
Chef Jason Tilman underwent the culinary equivalent of Navy Seal training, working with Iron Chef Morimoto and David Burke before racking up Best New Restaurant Awards for venues he opened solo.
THE RECIPE — Coriander Crusted Lamb Rack with Foie Gras Stuffed Prunes and Port Wine Reduction
1 Frenched and Cap-Off Rack of Lamb
1/2 cup coriander seed
1 tablespoon olive oil
1 sprig of thyme
2 tablespoons butter
Salt and freshly-ground black pepper, to taste
1 quart Port
1 quart red wine
1/2 pound pitted prunes, plus 1 cup, divided use
1/2 cup sugar
1 Terrine of Duck Foie Gras
1. Make the port wine reduction: In medium sauce pot add the port wine, red wine and the sugar, and reduce by half. Then add 1 pound of the prunes and continue to reduce by 1/3, about 10 to 15 minutes. Put all the ingredients into a food processor and blend till smooth about 3 minutes. Strain and set aside until needed. (Note: This recipe makes about 2 cups of sauce. Try the remainder with your favorite beef, duck or vension dish.)
2. Make the foie gras stuffed prunes: Cut the terrine into small dice pieces and stuff in the prunes. Set aside.
3. Preheat the oven to 350 degrees F. Using a spice grinder (or mortar and pestle) grind the coriander seeds until fine. Sprinkle the coriander generously over the lamb and season with salt and pepper.
4. Heat a cast iron skillet over medium flame. When hot, add oil. Carefully place the lamb in the skillet and sear for 3 minutes on each side. Add the butter and thyme. Baste the lamb.
5. Place the skillet in the oven for 6 minutes, for medium-rare.
6. Remove the lamb and place on a cutting board to rest for 5 minutes. Meanwhile, warm the sauce then add the foie gras stuffed prunes to gently heat.
7. When ready to plate, slice the lamb into medallions. Serve with port wine reduction, foie gras stuffed prunes and sauteed spinach or the greens of your choice.
ABOUT THE HOTEL