NEW YORK, March 19, 2008
Easter Lamb Dinner With A Modern Twist
Provided By Renowned Chef Marcus Samuelsson
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Play CBS Video Video New Twist On Easter Lamb Chef Marcus Samuelsson shows Dave Price a modern twist on a traditional Easter dish.
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Chef Marcus Samuelsson (CBS/Houghton Mifflin)
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News Tools Recipes Galore Searching for a new dish? Get cooking with recipes presented on "The Early Show"!
Star chef Marcus Samuelsson offered his modern take on the traditional fare, on The Early Show Wednesday. It's as easy as it is delicioius!
Samuelsson recently opened his third restaurant, in New York City, called Merkato 55, and plans to open another soon, in Chicago.
Lamb Facts
RECIPES
Easter Lamb
1 Rack of American lamb
1 teaspoon salt
2 teaspoons mild chili powder
1/2 teaspoon crushed coriander
1/2 teaspoon ginger powder
1/4 teaspoon black pepper
3 tablespoons olive oil
2 tablespoons chopped rosemary
4 cloves garlic, roughly chopped
1. Preheat oven to 400º.
2. Toss together the salt, chili powder, coriander, ginger, and pepper. Toast them for 30 seconds in a pan over medium heat.
3. Rub the olive oil over the lamb, followed by the spices. Let sit for 15 minutes.
4. Sear off the entire rack over medium heat for 3 minutes per side.
5. Place in the oven for 15 minutes. Remove and let rest for 10 minutes. Before serving, reheat for 3 minutes. Slice into chops, and serve.
Asparagus with Warm Ramp Vinaigrette
FOR THE WARM RAMP VINAIGRETTE:
1/2 cup olive oil
2 tablespoons chopped almonds
2 cloves garlic, chopped
1 red onion, finely chopped
1 finger chili, finely chopped
2 tablespoons balsamic vinegar
Juice of 1 lime
1 tablespoon finely chopped mint
3 tablespoons chopped ramps
1. In a pan, heat 1/2 tablespoon of olive oil over medium heat. Add in the almonds, garlic, onion, and chilies and sauté until golden brown.
2. Add the balsamic vinegar and simmer for 3 minutes
3. Add the remaining oil and lime juice, bring to a boil. Add in the mint and ramps, simmer for 2 minutes then remove from the heat.
4. Drizzle over asparagus (below)
FOR THE ASPARAGUS:
1 bunch of asparagus, stalk lightly peeled, bottoms removed
2 quarts water
3/4 teaspoon salt
1. Bring water to a boil with salt. Blanch asparagus for 30 seconds.
2. Drizzle with Warm Ramp Vinaigrette, season with salt and pepper. Serve with Easter Lamb & Garlic Mashed Potatoes.
Garlic Mashed Potatoes
Serves 4 to 6
1-1/2 pounds fingerling or Yukon Gold potatoes, peeled
2 cups milk
1 cup heavy cream
8 elephant garlic cloves
2 fresh thyme sprigs
Freshly grated nutmeg
1 tablespoon olive oil
1 tablespoon unsalted butter
1 tablespoon freshly grated Parmigiano-Reggiano
Kosher salt and freshly ground black pepper
1. Combine the potatoes, milk, cream, garlic, and thyme in a large saucepan and bring to a boil. Reduce the heat slightly and simmer until the potatoes are tender, 20 to 25 minutes. Drain, reserving the cooking liquid.
2. Transfer the potatoes and garlic to a medium bowl and mash with a fork, adding the nutmeg, olive oil, butter, and Parmesan. Add about half the reserved cooking liquid, mixing well, then add additional cooking liquid as necessary until the potatoes are the consistency you like. Season with salt and pepper to taste and serve hot.
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I have never heard of them... I am guessing I could substitute an onion for it - or would scallions be best?
I did not get to see the show but always rely on the online article. It was nice to read the lamb facts - but it would be great when you use an ingredient that is not commonly known to explain what it is (whether by a notation or in the introductory paragraphs where you explain specifics about the ingredients/recipe/chef...
It sounds really good and I like the idea of cooking the potatoes in the liquids used for the recipe. I would love to try it.
Evidently it states that ramps are grown primarily in the Eastern U.S. I live in the eastern U.S. and will look around for them.