Coriander-Crusted Lamb Rack with Foie Gras Stuffed Prune & Port Wine Reduction
Jason Tilmann chef bio | Yield: 2
For this gorgeous recipe, a rack of lamb is rubbed with coriander and served with a port wine reduction and prunes stuffed with foie gras.
- 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
- Buy the D'Artagnan Ingredients
- 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.)
- Make the foie gras stuffed prunes: Cut the terrine into small dice pieces and stuff in the prunes. Set aside.
- 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.
- 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.
- Place the skillet in the oven for 6 minutes, for medium-rare.
- 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.
- 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.