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1
Mix dry ingredients together and evenly coat the racks of lamb.
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2
Preheat the oven to 400 degrees F.
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3
In a large, ovenproof saute pan, heat vegetable oil on high heat until lightly smoking.
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4
Carefully sear lamb on both sides quickly.
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5
Remove the pan from stove and place in the oven.
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6
Bake until lamb reaches an internal temperature of 120 degrees F. Cooking time will vary with individual's oven.
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7
Let chops rest for 5 minutes and then cut into portions.
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8
To serve, place 1/2 of the truffle-taro mash in piping bag and pipe in round flower shapes on the plates.
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9
Serve 3 chops next to truffle taro mash.
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10
Drizzle some of the pineapple peach chutney on top of the lamb.
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11
Drizzle the berry jus sauce over and in front of the lamb.
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12
Boil the potatoes until tender and drain.
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13
Steam the taro until tender.
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14
Pass both potatoes and taro separately through a ricer and into separate containers.
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15
Incorporate butter and cream into the Yukon mash and season with salt and pepper, to taste.
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16
Gently fold in the taro mash and truffle oil until just mixed.
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17
Adjust seasonings, to taste.
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18
Set aside.
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19
Soak dried raisins and peaches in 1/2 cup of warm water to soften.
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20
Mix remaining ingredients in a bowl.
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21
Put all ingredients in a medium saute pan and cook on medium heat until the fruit is tender and the sugar begins to caramelize into a golden brown.
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22
Remove from heat.
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23
Remove cinnamon sticks, cloves and star anise.
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24
Set aside
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25
In a saucepan, add the lamb stock and bring to a boil.
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26
Cook until reduced to 1 1/2 cups.
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27
In a separate, small, 2-quart saute pan, saute carrots, celery, and onions in vegetable oil until all vegetables are caramelized and golden brown in color.
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28
Pour in 3 cups of red wine and reduce until almost dry and no liquid remains.
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29
Add lamb stock, coffee, bay leaves, peppercorns, and thyme.
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30
Add fresh raspberries, (or substitute for any berry of your choice) and blackberry jam.
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31
Cook until reduced to 1 cup.
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32
Strain through fine mesh strainer and add salt and pepper, if desired.
