Seared Lamb Lollipops with Duck-fat Glazed Turnips


Glazing root vegetables has turned into my absolute favorite preparation. I love how the glazing brings out the flavor, but makes the texture just melt-in-your mouth delicious.

For the final course of our dinner party, Nick paired his seared lamb lollipops (served here with cauliflower couscous and here with sous-vide glazed sunchokes) with duck-fat glazed turnips.

For the turnips, he used the recipe for glazed vegetables from the French Laundry Cookbook by Thomas Keller. Combine peeled and sliced turnips with salt, sugar, and rendered duck-fat in a vacuum sealed bag. Sous-vide at 185F until tender (probably about 40 minutes). To finish, pour all contents into a sauce pan and reduce until the liquids coat the turnips in a glaze.



Lamb Chops over Curry Cauliflower Cous-Cous


For the lamb, he sprinkled the chops with salt, ground ajowan (ajowaih), and ground cumin, and seared them.


He made his cauliflower “cous-cous,” which involves steaming the cauliflower, then “ricing” it with a microplane grater. He then tossed it with salt and a ground curry powder.


Lamb chops with sous-vide glazed sunchokes


Continuing to indulge my lamb obsession, Nick made another round of lamb chops on Thursday night.

First, he sprinkled the four chops with salt and pepper. Then, he seared both sides until browned, and put them in the oven (at 350 degrees) until the internal temperature of the lamb reached 140.

To make the sauce, he used madras curry mix, salt, chicken stock, carrot juice, kefir, squirt of Thai and True sarachee hot sauce (a local sriracha like sauce), and a splash of pinot grigio vinegar, and thickened with ultratex3.

For the sunchokes, he peeled and chopped them, then sous-vided with butter and sugar at 185 degrees for 1/2 hour, or until tender. He then dumped contents of the bag into a sauce pan, and cooked on high until the liquid was reduced to a syrupy glaze.