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Coriander Crusted Lamb Rack with Foie Gras Stuffed Prune & Port Wine Reduction

Jason Tilmann | Yield: 2
This gorgeous lamb dish from Chef Jason Tilmann is easily replicated at home and sure to become a favorite.
Coriander Crusted Lamb Rack with Foie Gras Stuffed Prune and Port Wine Reduction

Ingredients

Preparation

  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.

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