Part 3: Abraham Salum's Rack of Lamb
With Mushroom Bread Pudding
Photos by Robert Bostick
Abraham Salum of Salum and the upcoming Komali shows City of Aters how to prepare his Dijon- and truffle-crusted rack of lamb this week. A note on this one: Cooks who require precise amounts of ingredients are going to have to rely on their own taste buds in deciding when the sauce and lamb coating pleases their tastes. More experienced home chefs also might want to whip up their own stock or demi-glace. For our earlier interviews with Salum, visit here and here.
Dijon and Truffle Crusted Rack of Lamb with Wild Mushroom Savory Bread Pudding and Lamb Jus (Serves 4)
Lamb 48 oz portion racks of lamb (cut into 8 double chops) Salt Pepper Dijon mustard Panko (Japanese breadcrumbs) ½ oz. truffle peels (optional) Truffle oil Demi-glace or lamb jus (may be purchased at fine food markets)
Step 1: Season the lamb with salt and pepper, sear in a very hot sauté pan on one side.
Step 2: Brush chops with Dijon mustard, then crust with a combination of Panko, truffle peels and truffle oil, blended to coat. Roast chops in a 450-degree oven to desired doneness.
Step 3: Remove lamb from roasting pan and deglaze pan with a little bit of lamb jus or demi-glace to taste. Reserve for sauce.
Step 4: Plating the lamb, pour warmed demi-glace over the chops. Serve with a side of bread pudding and sautéed seasonal vegetables.
Bread Pudding 1 baguette cut in ½ squares 2 cups sautéed wild mushrooms (any mushroom you like) 4 eggs 2 cups heavy cream 1 cup grated parmesan cheese Salt Pepper
Combine all ingredients in a large bowl and mix well. Pour into a pre-greased baking pan or individual ramekins and bake in a 350-degree oven for 20 minutes or until the top has a nice caramelized color and the pudding is set.
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