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MotorCity Casino Hotel: Roasted Rack of lamb with Herb Crust

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MotorCity Casino Hotel Roasted Rack of lamb with Herb Crust, Marble Potatoes, Braised Red Cabbage, and Cranberry Mint Jelly
 
 
Lamb Racks
2 Racks of Lamb, 8 bones, Domestic
2 cloves of garlic, minced
1 Tsp. finely chopped rosemary
¼ cup of olive oil
 
Remove the bones and excess fat from the lamb and reserve. In a mixing bowl, combine the garlic and the rosemary. Marinate the lamb for at least 24 hours.
 
Bread Crumbs
2 cups of panko bread crumbs
2 cloves of garlic
¼ cup of parsley leaves
 
In a food processor, combine the bread crumbs, garlic and the parsley and puree until all is incorporated and the bread crumbs become finer, approximately three (3) minutes.
 
Lamb Cooking
Marinated racks of lamb
¼ cup of cooking oil
¼ cup of hoison sauce
¼ cup of Dijon mustard
2 cups of the herb bread crumbs
Salt and black pepper
 
Mix the hoison sauce and the Dijon mustard together and reserve. Season the lamb with salt and pepper. Heat a medium sauté pan until hot. Add the oil and heat until smoking. Carefully place the lamb in the pan browning all sides. Remove the lamb from the pan; brush the lamb completely with the hoison and mustard mixture. Coat the lamb with bread crumbs and bake in a 350 degree oven until desired doneness.
 
 
 
Braised Red Cabbage
3 1/2 lb red cabbage (1 medium head), quartered, cored, and thinly sliced crosswise
4 bacon slices, chopped
1 tsp. of chopped garlic
1 tablespoon unsalted butter
2 large sweet onions, thinly sliced
1/2 cup red-wine vinegar
3 tablespoons packed brown sugar
2 cups of chicken stock
1 tablespoon salt
1 teaspoon black pepper


Rinse cabbage under cold water, then drain (do not pat dry).
Cook bacon in an 8-quart heavy pot over moderately low heat, stirring, until crisp, about 3 minutes. Add butter and increase the heat. Add the onions and garlic, stirring, until golden brown, 12 to 15 minutes. Stir in cabbage, vinegar, brown sugar, salt, and pepper and simmer, covered, stirring occasionally, until tender, about 1 hour

Marble Potatoes 
2 lbs mixed marble potatoes
2 oz olive oil
8 cloves garlic
4 sprigs Thyme, fresh
salt and pepper


Preheat oven to 350 degrees. In a bowl, toss potatoes with olive oil, garlic and fresh thyme. Season with salt and fresh ground black pepper and roast until light pressure causes an indentation on the potatoes. Hold warm for plating. Discard thyme and garlic cloves….. garlic can be kept or utilized in another application.
 
 
Cranberry Mint Jelly
Ingredients:
1 cup mint jelly
1 Cup cranberry sauce
3 Tbsp Orange Juice concentrate 
1 pinch of salt

Combine all ingredients in a bowl and whisk together.  Season with salt.  Can be made ahead of time and kept in refrigerator.

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