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1
Saute morels in clarified butter until softened and liquid is released.
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2
Add 1/2 clove of garlic, salt, pepper, and thyme sprig.
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3
Remove from the heat and chill.
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4
Dice finely and reserve.
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5
Saute the nettles and the remaining 1/2 clove of garlic in a little clarified butter.
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6
Season with salt and pepper.
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7
Remove from the heat and cool.
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8
When cooled, mix with the cooled morels.
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9
Mix the shallots, ground lamb, hazelnuts, herbs, and bread crumbs in a small bowl.
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10
Moisten with the egg until the mixture reaches a spreadable consistency.
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11
Chill.
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12
Taste the ground lamb mixture by sauteing a small portion to check for seasonings.
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13
Season the rack of lamb and sear until golden brown on all sides in clarified butter.
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14
Allow to cool on a rack.
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15
On a flat surface lay out a sheet of plastic wrap, on top of the plastic, lay a sheet of the caul fat.
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16
Season the lamb rack again with salt and pepper.
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17
Spread a 1/4-inch layer of the ground lamb mixture on the caul fat, and place the lamb rack (loin side) on the mixture.
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18
Spread a little more of the mixture onto the lamb to provide a nice ring around the caul fat.
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19
Wrap the caul completely around the lamb rack, taking care not to tear the caul fat.
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20
Season with salt and pepper.
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21
Preheat the oven to 375 degrees F. Heat a heavy saute pan and place the rack, saddle-side up, in the pan.
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22
Baste the rack with the pan juices.
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23
To cook caul fat and cause it to shrink, turn the rack over and place in the oven and roast for 10 minutes.
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24
Rest in a warm area for 10 minutes to allow the juices to reabsorb and allow the meat and ground lamb mixture to secure together.
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25
Serve with Wheat Berry Pilaf.
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26
24 hours before, cover the wheat berries with cold water and set in refrigerator to absorb liquid.
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27
Bring 2 quarts water to a boil in a large pot, and add the wheat berries.
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28
Boil until the wheat berries have softened.
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29
Drain and allow to cool, do not rinse with cold water.
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30
At serving time, saute 1 tablespoon butter and shallots, carrots, celery and garlic until soft.
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31
Add the wheat berries when the aromatics are cooked and saute briefly to coat the berries with the seasonings.
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32
Check for salt and pepper.
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33
Deglaze with the lamb jus and add the rest of the butter, the albumen and reduce until syrupy.
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34
Stir in the thyme leaves and serve immediately.
