Coffee Rubbed Rack of Lamb with Fire Roasted Tomato Guajillo Sauce and Wild Mushroom Sauté

Ingredients:
4 Frenched Racks of New Zealand Lamb
1 Cup Coffee Rub (Recipe Below)
1 Cup Roasted Tomato Gaujillo Sauce (Recipe Below)
½ Pound Shiitake Mushroom
½ Pound Oyster Mushroom
½ Pound Hedgehog Mushroom
½ Pound Chantrelle Mushroom
1½ Cups Swiss Chard Cleaned Stemmed and Chopped
3 Tablespoons Rykoff-Sexton Extra-Virgin Olive Oil
2 Tablespoons Unsalted Butter
2 Cloves Garlic Minced
1 Shallot Finely Diced
2 Tablespoons Glace de Poulet (Chicken Demi) or Rich Chicken Stock
Shredded Manchego Cheese for garnish
Kosher Salt and Ground Black Pepper to taste

Method:
Remove lamb racks from their packaging and pat dry, season heavily with the coffee rub place in a container
and let the racks “cure” for 24 to 48 hours in the refrigerator.

Once the lamb racks have been cured remove them from the refrigerator and wipe away any excess rub.

Pre-heat your oven to 400° F.

Place the lamb onto a roasting rack in a shallow pan and place into the oven, roasting until the internal temperature reaches 120°F remove from the oven and let rest 10-15 minutes before carving.

While the lamb is roasting heat a large sauté pan over medium high heat, add olive oil and butter to the pan. Add the mushrooms to the pan, season with salt and pepper, and sauté until tender, add the garlic and shallots and continue to cook until the shallots are translucent. Lower the temperature to medium heat and stir in the swiss chard allowing just enough time to wilt, stir in the chicken demi and remove from the heat. Carve the lamb racks into single boned chops for appetizers, or double boned chops for entree.

Plating:
Small Plate: ladle 1oz of sauce to right of a small plate, place a small amount of the mushrooms to the left of
the plate place a single lamb chop in between the sauce and mushroom and garnish with the shaved
manchego cheese

Large Plate: ladle 3-4oz of the sauce onto a plate, place the mushroom mixture to the outer edge of the
sauce, intertwine the bones of the lamb allwoing them to stand and place on the sauce.Garnish with shaved
manchego cheese