At Palo Alto Grill, we serve a dish that we call Stuffed and Rolled Lamb Chops. It is a combination of three different cuts of meat:
|Lamb Merguez Sausage|
|Rack of Lamb|
In order to make this dish, first we take the rack of lamb and french it. In this instance, frenching is a technique which has nothing to do with spinning a bottle. Instead it is a butchery method which takes the rack of lamb, as it is pictured above and cleans the fat and meat off the bones, so that it looks as it does in the picture to the right.
Once the rack is cleaned, poke a small hole all the way through the loin, first with a knife, then with a steel, to make the hole smooth and not too jagged. Feed the Merguez into the hole. (note, the merguez should be cooked and chilled for ease of stuffing)
To roll the rack in the confit shoulder, lay the confit out on a sheet of plastic wrap, then place the rack in the middle, pull up the sides of the plastic wrap and fold in the excess.
After a vacuum seal (with foil to protect the bags from the bones) it looks like the following)
It can then be sous-vide or refrigerated until use, either method would work. (we sous-vide ours for 4 hours at 140F, which keeps it nicely Medium Rare, or rosey throughout. After sous-viding, chill in ice bath overnight, for ease of portioning)
After portioning, the rack should look like this:
In its semi-raw state, the layers are clearly visible, the Merguez inside, the rosey chop meat and the confit shoulder on the outside. After grilling, however, the color becomes more monochrome.
We serve our lamb chops with harissa demi-glace, couscous, cucumber raita, golden raisins marinated in white wine and cilantro. Most people can't really tell what they're eating when they're eating it, but most agree its pretty sick!