La Cornue Château Series - Cooking Tips, Recipes & Cleaning - Manual (Page 16)

Culinary Information: Larissa Taboryski | 800.892.4040 x180 | La Cornue Service Center: 877.522.6768 | Additional Assistance: Matthew McManus | 800.892.4040 x109
Rack of Lamb
Pommes Frites
Meal Preparation Tips
Rack of lamb cooks quickly and is easy to slice however the potatoes do require some advance work
so plan to get those started ahead of time so you can easily do the last flash frying when the lamb is
cooked. A simple side dish of sauteed of spinach which can be done on the plaque would go well
with this meal. The secret of successful deep-frying is the ability to maintain the oil at a consistent
temperature and this is something the powerful gas burners of the La Cornue range do perfectly.
Recipe quantities will serve 6 people, allowing 4 chops per person.
Rack of Lamb
3 – 8 bone, “frenched” racks of lamb
4 – sprigs fresh rosemary, leaves only finely chopped
4 – sprigs fresh thyme, leaves only finely chopped
4 – cloves garlic, finely chopped
2 – teaspoons kosher salt
1 – tablespoon olive oil
Combine the herbs, salt and oil and rub over the meat at least 6 hours before cooking. Pre-heat the
oven to 425°. Place the meat on a rack in a shallow pan and cook for 25-30 minutes. At this point the
internal temperature should be 130° – medium-rare, turn off the oven and let the meat rest for 10
minutes before slicing.
Pommes Frites
6 – large russet potatoes, peeled and cut into thin batons
Olive or Peanut Oil for frying
Deep-frying thermometer (clips on the side of the pan)
Slice the peeled potatoes into uniform ¼" thick slices. Stack 2 or 3 slices together and cut them
lengthwise into ¼" batons. Place them in a bowl of salted water and let stand for at least one hour and
up to 3 hours to remove the excess starch. Drain the potatoes, rinse well and pat them dry with paper
or flour-sack towels. Pour enough oil into a heavy pan to reach a 4" depth.
Heat the oil over the front left or power burner until it reaches a temperature of 325°. Cook the fries
in batches taking care not to overcrowd the pan, approximately 6 minutes per batch. Remove them
from the pan with a slotted spoon and drain on a rack set over a paper towel lined baking sheet. The
potatoes can be rested up to 3 hours after the first frying or finished right away.
To finish the fries, heat the oil to 375° and again working in batches fry the batons until golden brown,
about 1 minute per batch. Sprinkle with fleur de sel and some fine chopped parsley and savor!