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Easter Dinner ideas from Harmons

Chef Johnny McAdams from Harmons came by to show us how to make Tapenade Lamb. Here are the recipes.
(ABC 4 UTAH) - Chef Johnny McAdams from Harmons came by to show us how to make Tapenade Lamb. Here are the recipes.

Tapenade Lamb

 

1 rack of lamb

2 C. chicken stock

2 C. cherry tomatoes

1 C. Kalamata olives

1 C. green olives

1 Tbs. garlic

2 Tbs. olive oil

½ C. goat cheese

2 Tbs. fresh parsley

2 Tbs. fresh sage

1 Tbs. fresh rosemary

2 Tbs. fresh thyme

 

Combine all ingredients but chicken stock, tomatoes, lamb and olive oil into a food processor pulse 5 to 6 times so everything is roughly chopped. Turn the processor on and slowly add the olive oil. Blend until the tapenade until a paste is formed.

 

In sauté pan over medium high heat sear the lamb for 8 minutes flip and repeat on the other side. Remove the lamb form the pan. Allow the lamb to cool until you can comfortable handle the rack. Cover both sides of the lamb with the tapenade. Place the tomatoes into the sauté pan cook for 6 to 8 minutes then add chicken stock to deglaze the pan. Place the lamb rack back into the pan cover and place in the oven at 220 degrees for 3 to 4 hours (full rack) 2  to 3 hours for a half rack.


Goat Cheese Risotto

 

3 C. warm chicken stock

2 C. milk

2 C. Arborio rice

1 onion (small dice)

1 tsp. garlic (minced)

¼ C. goat cheese

½ C. white wine

3 Tbs. olive oil

 

In a sauce pan heat the chicken stock and milk in the same pan over low heat. In a large sauté pan over medium high heat add the oil and garlic, cook until aromatic. Add the onion, cook until translucent then add the rice. Toast the rice in the pan moving it around the pan with a wooden spoon to a pale golden color. Add the white wine and cook until absorbed. Add ½ c. of the milk and stock stir until the stock is absorbed and reduce the heat to med-high. Continue stock ½ cup at a time, stirring continuously until absorbed. Once the stock is gone about 20 to 25 minutes into the cooking process add the goat cheese, continue stirring until all the liquid is absorbed.

 


 

   


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