THE RECIPE
For the Lamb and Marinate:
One lamb rack (trimmed of silver skin)
1 cup soaked pecan wood chips
2 garlic cloves micro-plained or pushed through a garlic press
1/2 cup plain yogurt preferably greek
1 sprig of rosemary chopped
generous amounts of fresh ground pepper
2 tsp salt
Mix all ingredients thoroughly and pour over lamb rack. Let marinated at least 4 hrs preferably overnight. Remove from marinate and prepare the grill (preferably charcoal) to 500 F. Grill until medium rare.
For the Eggplant Caviar
2 medium size eggplant skin removed
1 tsp fresh lemon juice
1 T olive oil
1/2 tsp smoked sea salt
pinch of white pepper
1 tsp chopped mint
1 tsp chopped parsley
1 small clove of garlic minced
Grill the eggplant until soft and tender. Combine with remaining ingredients and puree with an emersion blender or in food processor
For the Braised Cabbage
1 small head of purple cabbage (1-2 lbs) shredded preferably with mandolin
1 small white onion julienned
2 T butter
1 T dijon mustard
1 16 oz bottle of light larger
2 tsp sea salt
2 bay leaves
1 tsp mustard seeds
8 coriander seeds
3 cloves
3 allspice berries
8 juniper berries
Toast spices until fragrant and wrap in a sachet (cheese cloth and butcher twine). Sweat out the onions in butter and then add the shredded cabbage and cook over med heat until slightly wilted. Add the beer, salt and sachet and simmer over low heat stirring occasionally for 20 min. Add dijon and removed sachet.
For the Cauliflower
1 T olive oil
1 small head of cauliflower cut into florets
Salt and pepper to taste
dash of paprika
Heat a pan big enough to fit all the cauliflower taking care not to over crowd the pan. If all you have is a small pan do in batches. Once the oil is hot add the florets flat side down and brown stirring only to prevent burning. Add more olive oil as necessary as the cauliflower will absorb a lot. Season with salt pepper and paprika.
