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Lamb with Black Garlic Romesco and Pickled Chives (Wylie Dufresne)

Lamb with Black Garlic Romesco and Pickled Chives (Wylie Dufresne)
3.7 3 rating
Prep. 30 min
Total 80 h 10 min
7 portions
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Ingredients

Edamame
  • frozen edamame shelled, thawed
    16 oz
Garlic Chives
  • garlic chives trimmed
    2 bunches
    2 bunches ramps, trimmed
  • garlic cloves
    2
  • yellow mustard seeds
    ½ tsp
  • black peppercorns
    ¼ tsp
  • coriander seeds
    ½ tsp
  • dried red chili flakes
    1 pinch
  • water
    16 oz
  • rice vinegar
    8 oz
  • sugar
    5 ½ oz
  • kosher salt
    4 tsp
  • fresh ginger peeled, sliced
    1 in.
Black Garlic Romesco Sauce
  • water
    16 oz
  • dried chipotle chilies (approx. 2 chilies)
    ⅓ oz
  • black garlic cloves
    6 oz
  • sliced almonds toasted
    1 ½ oz
  • extra virgin olive oil
    1 oz
  • salt
    ¼ tsp
Lamb
  • oil
    1 tbsp
  • racks of lamb Frenched (7 chops ea. rack)
    2
    14 lamb chops
  • salt to taste
  • ground black pepper to taste
  • unsalted butter plus 1 tbsp
    1 - 2 oz
  • thyme
    3 - 4 sprigs
  • garlic clove
    1
  • water
    1 tbsp

Difficulty

medium

Nutrition per 1 portion

Protein 31 g
Calories 1736 kJ / 415 kcal
Fat 27 g
Fibre 5 g
Carbohydrates 17 g

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