E.R. Rack of Lamb, E.R. Winter Squash Hash of Butternut and Acorn Squash with Apple Smoked Bacon and Port/Balsamic Reduction

Lamb Rack Ingredients: • 2 Frenched Domestic Lamb
Method: Season outside of lamb liberally with kosher salt freshly ground white pepper. In a large skillet over medium heat render the outside of the rack until entire loin is golden brown. After the lamb has been rendered, place in a 350 degree standard oven for 15-20 min. this should take the rack to medium rare to medium. Before cutting the rack, let it rest for at least 5min to allow the meat to relax and reabsorb its juices. If you were to cut the lamb while it was hot all of those juices would just bleed out on to your cutting board and not stay in the meat. After the lamb has had a chance to rest cut between the second and third ribs and repeat down the loin cutting between every two ribs. If you like you can cut one of the ribs out of each chop by running a boning knife behind the loin staying against the rib, but this would be for presentation only. Apple Smoked Bacon Ingredients: • 8oz or 8 slices Apple Smoked Bacon
Method: Bacon always cuts best when frozen due to high fat content. Stack bacon in two stacks of four and cut in half short ways, then you will have four stacks, the cut each one of those stacks long ways, the you will have eight thin stacks of bacon. Then you will cut short ways across bacon stacks from one side to the other every 1/8 of an inch. This process will leave you with what the French call lardoons. In a cold skillet place the bacon in the skillet and put over medium heat and render until crispy. This will require frequent stirring and some patience. When desired crispiness is achieved strain off excess fat and reserve for hash. Winter Squash Hash Ingredients: • 1 Butternut Squash
• 1 Acorn Squash
• 2 tsp Salt
• 1 tsp Freshly Ground White Pepper
• Vegetable Oil
Method: Peel and seed butternut and acorn squash. Then dice into ½ inch cubes and toss with enough oil just to thinly coat squash then add 2 tsp of kosher salt and 1 tsp of white pepper and place on a sheet pan. Place sheet pan of squash in a 350-degree standard oven for about 30–40 minutes or until just brown and cooked through. When finished drain any excess oil on paper towels and add rendered bacon. This can be kept warm until served. Port/Balsamic Reduction Ingredients: • 1 cup Port Wine (ruby works best)
• 1 cup Balsamic Vinegar
• 1 cup White Granulated Sugar
Method: Add all ingredients into a medium saucepot and simmer until bubbles become very small to the point of foaming. The foaming is the tell tale sign that you sauce is done. As with any reduction with sugar, the moment of truth is very important because it can go from prefect to burnt in a matter of seconds, so the utmost attention is needed at this point.