Chef’s Table: The Madison

Chet Wescoat, Head Chef // PHOTO: JACLYN SAVITZ

New Zealand Rack Of Lamb: Braised bok choy with pine nuts, pommes frites & dill crème fresh
Serves 2


14 oz New Zealand Rack of lamb frenched
8 oz baby bok choy
2 tsp pine nuts
1 oz fresh dill
1/2 cup crème fraiche
1 large Yukon gold potato
1 tsp minced garlic
1 tsp minced shallot
1 tsp kosher salt
1/4 tsp cumin
1/4 tsp ground pepper
3 cups blended oil
2 tbsp olive oil

To make lamb: Let lamb stand at room temperature for 30 minutes. Heat oven to 425°F. Season with pinch of salt and pepper, and place on a roasting sheet with fat side facing down and bone facing up. Roast for 25 minutes or until internal temperature is 120°F. Lightly cover lamb with foil and let rest for 20 minutes.

To prep the bok choy: Boil in lightly salted water for 5 minutes and then place in ice bath. Strain to release excess liquid. Cut into quarters.

To make the pommes frites: Pour 2 cups of blended oil into medium-size frying pan and heat at medium-high. Shred the potato on cheese grater using large hole side. When oil is hot, fry potato shreds until golden brown then strain onto towel. Season with pinch of salt.

To make the dill crème fraiche: Finely chop the dill and mix in bowl with crème fraiche and cumin. Heat olive oil and sauté at medium-high heat. Sear the bok choy quarters with garlic and shallot for 3 minutes, then add pine nuts and cook for 1 minute.

To assemble: Place baby bok choy and pine nuts on plate. Cut the lamb into 2 bone cuts and place on plate. Spoon dill crème fraiche on plate. Finish with pommes frites.


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September 2019
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