LAMB MARINATED IN FRENCH AND CURRY SPICES, VADOUVAN CARROT PUREE, AND KALE

Ariane Duarte, Jamie Lauren, Radhika Desai, Top Chef Season 5
LAMB
1. Clean fat cap off lamb and French bones.
2. Combine ingredients to make marinade.
3. Pour marinade over loins of lamb.
4. Cover completely. Let sit over night.
5. Remove lamb from marinade. Wipe excess off. Season generously with salt
and pepper.
6. In hot sauté pan, add about 2 tablespoons blended oil. Heat oil to smoking
point, add rack, one at a time, let brown on both sides.
7. Place on a wire rack with sheet pan underneath. Continue same procedure
with all nine.
8. In a 450 degree oven, put lamb in for 9 minutes. Let rest until ready to serve.
9. When getting ready to serve, put back in oven for about another 8-10
minutes.
10. Let rest for about 2 minutes, and slice.

SPICE MIX
1. Roast seeds in pan and blend in a coffee blender.

VADOUVAN CARROT PUREE
1. In a rondeau, melt 1/2 lb. of butter.
2. Add garlic, bay leaves and cinnamon.
3. Season with salt.
4. Cook over medium heat until the garlic begins to toast.
5. Add the onions, season with salt and cook until soft.
6. Add the vaudouvan and cook out about 2-3 minutes until aromatic.
7. Add the carrots and cover with stock and cream.
8. Bring to a simmer and cook until carrots are soft.
9. Remove bay leaf and cinnamon.
10. Puree the solids in a vita prep blender, adding cream from the cooking
process if necessary to thing the puree to proper consistency for each batch.
11. Put 1 T of butter in the mixture to help make the puree smooth.
12. Check seasoning and adjust if necessary.

LAMB PLATING METHOD
1. Place 2-3 Tablespoons carrot puree in the center of a plate.
2. Top with 1-2 Tablespoons of wilted kale.
3. Place 1 lamb chop (cooked medium rare – medium) on top of kale and carrot.
4. Place 1/2 Tablespoon of raita on top of lamb.
5. Sprinkle raita with chopped toasted almonds.
6. Drizzle lamb with a little toasted almond oil and drizzle a few drops of paprika
oil around the plate.
7. Finish the lamb with a little sea salt on the pink part.
8. Garnish with micro greens if available.

LAMB
9 racks of American lamb (8 chops)
2 T blended oil

MARINADE
1 quart plain whole milk yogurt
1 cup coarsely chopped mint
1 cup coarsely chopped cilantro
3 cloves garlic coarsely chopped
1 inch ginger coarsely chopped
salt and pepper to taste

SPICE MIX
2 tsp coriander seeds
2 tsp cumin seeds
1 stick cinnamon

CUCUMBER RAITA
1 pint Greek yogurt
1/2 pint sour cream
1/4 cup finely chopped cilantro
1/4 cup finely chopped mint
1/4 cup lemon zest
salt and white pepper
1 small diced seedless cucumber
Mix together

VAUDOUVAN CARROT PUREE AND KALE (Jamie Lauren)
8 qts. cleaned carrots cut into 1” pieces
3 yellow onions, sliced
20 cl garlic, crushed
1 lb. butter
1/4 cup vaudouvan
1 1/2 qt. heavy cream
salt to tastes
1 bay leaf
2 cinnamon sticks

Chilled Sweet Corn Soup with Mint and Chili Oil ( Jamie Lauren )

Chilled Sweet Corn Soup with Mint and Chili Oil

Prep Time: About 2 hours

Serves: 4-5

Directions:Soup:
1. In a stockpot, heat butter.
2. Add garlic and toast till golden.
3. Season with salt.
4. Add onions and season with salt.
5. Cook till soft over a medium heat.
6. Add celery and cook till semi-soft.
7. Add potatoes, corn, mint and cover with vegetable stock.
8. Bring to a simmer and cook till potatoes are soft and check seasoning.
9. Remove mint.
10. Puree in batches in blender and add a small amount of cream to each batch
till smooth.
11. Strain through a china cup and allow to cool.
12. Adjust consistency with extra stock and re-season if necessary.
13. Place 6-8 oz chilled soup in a chilled bowl and top with a little cooked corn,
chili oil and mint.

Chili Oil:
1. Heat to a simmer and let steep 20 min.
2. Strain and reserve.

GARNISH
mint leaves, chiffonade corn kernels, cooked in butter and seasoned with salt

Soup:
15 ears yellow corn, cleaned and cut off cob
1 bunch celery, chopped
5 yellow onions, sliced
10 cloves garlic, smashed
5 qts vegetable stock
1/2 lb butter
1 qt heavy cream
1 bunch mint, tied with a string
salt to taste
5 Russet potatoes, peeled and quartered

Chili Oil:
1 T crushed chilies
1/2 cup extra virgin olive oilsalt to taste