Recipes

Campbell High School Culinary Arts

Sous Vide Lamb Chops with Sweet Ewa Onion Merlot & Butter Sauce, Charred Broccoli & Corn Relish and Garlic & Broccoli Mashed Potatoes

Yield: 4 Servings

  • Sous Vide Lamb Chops:
  • 1/2 pound butter (= 1 cup)
  • 1 tablespoon thyme leaves
  • 2 tablespoons lemon zest
  • Rack of lamb
  • Salt and pepper
  • Thyme sprigs
  • 4 cloves garlic, crushed
  • Combine butter, thyme leaves and lemon zest to make a compound butter. Season rack of lamb with salt and pepper. Spread some compound butter on both sides of the rack of lamb, place in a sous vide bag with thyme sprigs and garlic. Vacuum seal. Place into a 140oF water bath for 2 1/2 hours. Remove rack of lamb from the bag and let sit for 15 minutes. Slice lamb chops and sear both sides before serving. Keep warm.
  • Charred Broccoli & Corn Relish:
  • 1/2 pound Aloun Farms broccoli stem
  • 2 ears Aloun Farms corn
  • 2 ears Aloun Farms corn
  • 1/4 cup small dice Sweet Ewa Onion
  • 1 1/2 tablespoons olive oil
  • 1 tablespoon lime juice
  • Salt and pepper, to taste
  • Char the broccoli stem and ears of corn on a stove top or grill. Small dice the broccoli and shuck the corn. Combine with red onion, Sweet Ewa Onion and mint. Drizzle with olive oil and lime juice. Season with salt and pepper.
  • Sweet Ewa Onion Merlot & Butter Sauce:
  • 1/2 cup Sweet Ewa Onion puree
  • 1 cup merlot
  • 1 1/2 cups lamb or beef stock
  • 2 thyme sprigs
  • 1/2 cup balsamic vinegar
  • 1/2 cup unsalted butter, cut into 4 or 5 chunks
  • Place all ingredients except butter into a saucepan. Cook and reduce by half. Whisk in the butter a chunk at a time until a smooth consistency is reached. Keep warm.
  • Garlic & Broccoli Mashed Potatoes:
  • 1 pound Aloun Farms broccoli florets
  • 2 pounds Yukon gold potatoes, peeled
  • 4 cloves garlic, mashed
  • 1/4 cup butter
  • 1 1/2 cups milk
  • Salt and pepper, to taste
  • Boil broccoli and potatoes separately until fork tender. Drain. In a small saucepan, heat the milk, butter and garlic cloves until simmering. Grind the broccoli and potatoes in a ricer. Remove garlic from the milk mixture. Stir milk mixture into the broccoli-potato until the desired consistency is reached. Season with salt and white pepper.
Plating:
  • On each plate, spoon a portion of garlic and broccoli mashed potatoes. a portion of the charred and corn relish and top with two lamb chops. Drizzle with Sweet Ewa Onion merlot and butter sauce.

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