Sept. 2006 - TravelOregon.com Recipe of the Month

This month's recipe is from Porter's Dining at the Depot in the Southern Oregon city of Medford. Located in an authentically restored 1910 National Historic Train Station, Porter's offers a delicious and inventive menu featuring such dishes as Sesame and Black Pepper Ahi Tuna and Rosemary Roasted Prime Rib. Dine on the outdoor patio, in the lively bar area, or cozy up in one of the dark mahogany booths (ask the server to draw the curtain for extra privacy).

Hazelnut Crusted Stuffed Lamb Rack with Jus Kie Quenelle of Herb Mashed Potatoes, Green Beans and Laminated Herb Potato Chips (Serves 6)


- 1 rack of lamb, frenched by butcher
- 6 dried figs
- 6 dried apricots
- 2 cups hazelnuts
- 1 egg
- ¼ cup honey
- 4 tablespoons fresh thyme
- 3 whole sprigs fresh savory
- 6 cloves garlic
- ¼ lb. butter
- 2½ cups heavy cream
- 4 russet potatoes
- 2 cups chicken or beef stock
- Salt and pepper to taste
- 1½ lbs. fresh green beans

Lamb
Grind the hazelnuts in a food processor until fine. Cut the figs and apricots in halves. Starting at one end of the rack, place one half of an apricot and a fig side-by-side into the hole in the frenched lamb and stuff. Continue stuffing the holes in the lamb until it is filled from end to end.

Combine the egg, honey, salt, pepper and some of the thyme leaves. Coat the lamb rack with the egg mixture and then dredge it in the ground hazelnuts until well coated.

Place in a medium-sized sauté pan and bake in a 400º oven until temperature reads 135-145º for medium doneness. Remove the lamb from the oven and let it rest for about three minutes. Cut the rack into six individual chops just before serving.

Deglaze the pan with chicken or beef stock. To thicken the sauce, whisk in Beurre Manie (a paste made from equal parts butter and flour) or a flour and water paste if needed. Season sauce with salt and pepper to taste. Drizzle sauce over chops and whipped potatoes prior to serving.

Laminated Herb Potato Chips
Peel the potatoes and slice them thinly lengthwise (preferably with a mandoline). Lightly butter a sheet pan. Place six of the potato slices on the sheet pan and place two or three of the savory leaves on each slice. Place a second slice of potato on top and lightly butter the top. Roast in a hot oven until golden brown.

Herb Mashed Potatoes
Cut the remaining peeled potatoes into small pieces and place in boiling, salted water with the garlic cloves. Cook potatoes until fork tender. Drain the potatoes and add the cream and butter. Whip potatoes until smooth. Add thyme leaves and adjust salt and pepper to taste. Using large metal or plastic spoons, shape whipped potatoes into quenelles (dumplings) and drizzle with lamb sauce.

Beans
Blanch fresh green beans in salted, boiling water for 2 minutes. Drain well. In a sauté pan, toss the beans with butter, salt, pepper and a clove of garlic until warm and aromatic.