LAMB WITH MARINATED MANZANILLA OLIVES BY NOAH SANDOVAL
FOR THE LAMB
- 1 large rack of lamb, cleaned of all fat and sinew
- 30 grams neutral oil
- 100 grams whole butter, chilled
- 1 small shallot
- 6 whole garlic cloves, crushed
- 15 grams kosher salt
- 25 grams smoked black pepper, toasted
- 12 grams fresh thyme
FOR THE OLIVES
- 12 Manzanilla olives, cut into quarters
- 10 grams sherry vinegar
- 10 grams extra virgin olive oil
FOR THE ARTICHOKES
- 2 baby artichokes, cleaned to hearts, cut into quarters, and kept in acidulated water
- 30 grams sherry vinegar
- 30 grams whole butter
- 20 grams salt
- 20 grams olive oil
- 10 grams thyme
- 10 grams Lemon juice
- 10 grams black pepper, toasted
STEP BY STEP INSTRUCTIONS
For the Lamb
Season lamb with salt making sure to evenly cover.
Heat oil in a small cast iron pan on medium heat to almost smoking.
Carefully add the lamb rack to the pan making sure to brown each surface evenly, using the bones to control the motions.
After lamb is seared, remaining rare, remove from pan and rest on a paper towel.
Add butter, thyme, garlic, shallot, and black pepper to pan and heat to approximately 56 degrees Celsius.
Cook until a perfect medium rare, pull from pan and rest for at least ten minutes. Set aside.
For the Olives
In a small mixing bowl carefully mix all ingredients and set aside.
For the Artichokes
Remove artichokes from water, discarding the water.
Add all ingredients to a chamber vacuum bag and seal on high.
Cook sous vide at 86.5 Celsius for 1.5 hours.
Remove artichokes from bag and strain through bowl strainer. Rinse off all residual ingredients (pepper, thyme, etc.) and reserve the cooking liquid.
Once cool enough to handle, cut all artichokes in half and reserve for serving.
CHEF NOAH SANDOVAL
Chef Noah Sandoval has won 3 Michelin stars (one in Senza, two in Oriole) and four stars in the Chicago Tribune for Oriole. He has also been included in the 2017 list of "Best new chefs" of Food & Wine magazine.
Sandoval moved to Chicago to work for Marcus Samuelsson at C-House, and then as second chef at Shawn McClain's Spring and Michael Carson's Schwa. Looking for a change of life, Sandoval later directed the gluten-free diurnal menu in Senza.
Later, Sandoval opened his own restaurant with the help of his wife, Cara Sandoval. Oriole was inaugurated in March 2016 in a hidden alley on the West Loop neighborhood. National recognition continued, and based on that success, Sandoval will open a omakase bar, Kumiko. Now he will be part of the campaign with the creation of an exclusive recipe.