Rack of Lamb in CVap® from The Country Club of Florida

We had the pleasure of spending time in the kitchen at The Country Club of Florida, where they use two CVap® Cook and Hold Ovens on a regular basis. Executive Chef Tony Larsen shared his thoughts about the equipment along with the fabulous lamb recipe that follows. It is comfort food at its finest with an elegant presentation. Delicious!

“The Winston CVap has changed the way we cook at The Country Club of Florida! It’s the best and most used equipment in the kitchen. Our members constantly ask how we make our food so tender and juicy? It’s the precision of CVap that allows the food to come out so fantastic. We cook and hold in ours without any compromise. The CVap will always be a part of my operation…” –Executive Chef Tony Larsen

Rack of Lamb with Carrot Puree, Root Vegetables, Carmellini Beans and Port Wine Sauce

• Lamb rack, boneless – 1 lb
• Chervil, chopped – 1 bunch
• Dijon mustard – 2 Tbsp
• Fine bread crumbs – ¼ cup
• Salt – 1 Tbsp
• Pepper – 1 tsp

Procedure

1. Set CVap oven to Vapor 130°F / Air 140°F. Allow 40 minutes to preheat.
2. Cook lamb for two hours.
3. Remove, and allow lamb to cool completely.
4. Sear lamb with ample salt and pepper.
5. Cool and brush with mustard, then roll in chervil and bread crumb mixture.
6. Bake to order, then slice.

Carrot Puree

• Carrots, peeled – 1 lb.
• Chicken stock – 2 oz.
• Butter – 2 Tbsp.
• Sherry vinegar – 1 tsp
• Salt – to taste

Procedure

7. Cook carrots in water until fully tender.
8. Strain carrots and put in blender.
9. Add stock, butter, and vinegar, then season to taste with salt.

Carmellini Beans

• Carmellini beans, trimmed
• Butter

Procedure

10. Blanch and shock beans.
11. Melt butter and toss beans with butter and salt.

Root Vegetables

• Carrots – 4 ea.
• Potatoes – 6 ea.
• Artichoke – 1 ea.
• Butter – 2 Tbsp
• Thyme – 3 sprigs
• Salt – to taste

Procedure

12. Cryovac separately with thyme, butter, and salt.
13. Cook in 200° water until tender (25 mins.).

Port Wine Sauce

• Beef demi-glace – 6 oz.
• Port wine – 6 oz.

Procedure

14. Reduce wine to syrup.
15. Add demi-glace and strain twice through cheesecloth.

Submitted courtesy of Tony Larsen, Executive Chef.