Cooking with Licorice: Sweet and Savory Gourmet Licorice Recipes for Fine Dining by Christina Tosch

Author:Christina Tosch [Tosch, Christina]
Language: eng
Format: epub
Published: 2019-05-13T18:30:00+00:00

Directions:

1. Preheat the main oven to 350 degrees F.

2. Squeeze the lemon juice from the half a lemon into a bowl of cold water, add it to the water.

3. Snap off the outer leaves of one artichoke and with a knife, cut off the top half and peel the stem and base.

4. With a spoon, carefully scoop out the furry choke and lengthwise, half the artichoke and place in the bowl containing the cold lemon water.

5. Repeat the process with the remaining artichokes.

6. Drain the artichokes and add to a pan along with the oil, garlic, sprigs of mint, sprigs of oregano, and a ¼ cup of water — season with salt and black pepper.

7. Bring the mixture to simmer, cover with a lid, and over low heat, and cook for 20 minutes, until just tender. Leave in the pan and keep warm.

8. Place a rack over a baking sheet.

9. Heat a skillet.

10. Rub 2 tablespoons of oil all over the lamb and liberally season.

11. Sear the lamb racks, one at a time over medium-high heat, turning, for 5 minutes, until golden.

12. Transfer the lamb to the baking sheet and roast for half an hour, until an internal thermometer put into the thickest part of the meat shows 120 degrees F.

13. Transfer the lamb to a chopping board and set aside to rest for several minutes.

14. In the meantime, add the potatoes to a large pan and cover with 2” of water. Season and bring to boil.

15. Cover with a lid and over medium heat, cook for 20 minutes, until fork tender.

16. Drain and set a ½ cup of the potato cooking water to one side.

17. Return the potatoes to the pan and add the remaining oil along with the reserved potato cooking water.

18. Season the potatoes with kosher salt and with a fork, mash. You may need to add a drop more cooking water if needed.

19. Sir in the licorice powder to combine.

20. Carve the lamb into chops and serve with the artichokes and licorice potatoes.

21. Serve.

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