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Red Curry-Pine Nut Crusted Rack of Lamb with a Sweet Potato Eggplant Tart
Stolen on: April 30, 2004
Located in the heart of chi-chi Beverly Hills, Luce (it means "light" in Italian) offers a sleek dining experience. The elegant food from chef Richard Earle extends from traditional comfort food favorites, such as Meatloaf With Whipped Potatoes and Pan Gravy, to Earle's more sophisticated creations, such as this rack of lamb, which is prepared with a red curry-pine nut crust, and served with a sweet potato-eggplant tart and steamed asparagus.
About the Chef: Manning the kitchen is Executive Chef Richard Earle, formerly Executive Chef of Towne Restaurant in Manhattan Beach and Executive Sous Chef at Virginia Country Club in Long Beach. New Jersey-native Richard Earle comes to Luce with a strong background in contemporary American cuisine and a reputation for innovation. In his cuisine, Earle infuses traditional American classics with contemporary accents while employing the skills he acquired in culinary school on the East Coast. His philosophy to “keep it simple and allow thoughtfully-selected, high quality ingredients to stand on their own merit” can be savored in each dish he creates at Luce.
Luce 301 N. Canon Dr. Beverly Hills, CA (310) 275-2900
Red Curry-Pine Nut Crusted Rack of Lamb with a Sweet Potato Eggplant Tart
Luce
($28 for dinner at Luce, served with a sweet potato-eggplant tart and grilled asparagus. Cost to make at home is $12.49.)
Rack of Lamb Ingredients 9 oz rack of lamb (3 chops, still connected) ($3.25) 3 Tbsp olive oil ($0 .12) Salt and pepper to taste ($0.04) 2 Tbsp Dijon mustard ($0.08) Red Curry Pine Nut Crust (see recipe) ($2.03) Sweet Potato Eggplant Tart (see recipe) ($1.06) 3 pieces grilled asparagus ($0.28) Red Wine Brown Sauce (see recipe) ($1.27) Salt and pepper to taste ($0.04)
Rack of Lamb Instructions 1. Trim the fat away from the chop rib bone to expose at least 1 inch of the bare bone 2. Trim away all the meat and fat from the rib ends 3. Season the lamb with salt and pepper and brush with olive oil 4. Brown all sides in a hot sauté pan 5. Transfer to a 400 degree F oven and roast to just under the desired degree of doneness, approximately 14 minutes 6. Remove lamb from the oven and allow to cool 7. Meanwhile prepare the Red Curry Pine Nut Crust and Red Wine Brown Sauce recipes 8. Brush the top of the lamb rack with Dijon mustard 9. Gently press the pine nut mixture on top and brown the crust under the broiler 10. Remove from broiler and cool for 5 minutes, then slice the chops between the rib bones 11. Warm the Sweet Potato Eggplant Tart in a 375 degree F oven for 3-4 minutes 12. Place the Sweet Potato Eggplant Tart in the center of a warm plate and spoon warm Red Wine Brown Sauce around the edge 13. Arrange asparagus on top of the sauce 14. Place sliced lamb chops on the tart with the ribs pointing straight up and in the center 15. Drizzle Red Wine Brown Sauce onto lamb and garnish with fresh herbs
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Home
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Steal This Recipe®
> Red Curry-Pine Nut Crusted Rack of Lamb with a Sweet Potato Eggplant Tart
Located in the heart of chi-chi Beverly Hills, Luce (it means "light" in Italian) offers a sleek dining experience. The elegant food from chef Richard Earle extends from traditional comfort food favorites, such as Meatloaf With Whipped Potatoes and Pan Gravy, to Earle's more sophisticated creations, such as this rack of lamb, which is prepared with a red curry-pine nut crust, and served with a sweet potato-eggplant tart and steamed asparagus. 
Manning the kitchen is Executive Chef Richard Earle, formerly Executive Chef of Towne Restaurant in Manhattan Beach and Executive Sous Chef at Virginia Country Club in Long Beach. New Jersey-native Richard Earle comes to Luce with a strong background in contemporary American cuisine and a reputation for innovation. In his cuisine, Earle infuses traditional American classics with contemporary accents while employing the skills he acquired in culinary school on the East Coast. His philosophy to “keep it simple and allow thoughtfully-selected, high quality ingredients to stand on their own merit” can be savored in each dish he creates at Luce.
