Lavender-Crusted Antelope Rack with Fennel and Goat Cheese Gratin

Category: 
Main Courses

Courtesy of Hudson's on the Bend Chef Kelly Casey
Photography by Knoxy

Easy

Lavender-Crusted Antelope Rack with Fennel and Goat Cheese Gratin

Ingredients

For 4 Person(s)

Cream

  • For the marinade:
  • 2 cups vegetable oil, divided
  • 1 shallot, chopped
  • 4 garlic cloves, chopped
  • 4 lavender sprigs, chopped
  • 4 rosemary sprigs, chopped
  • 3 pounds antelope rack
  • 1 Salt and pepper to taste
  • 1/4 cups Dijon mustard
  • lavender crust:
  • 2 cups panko bread crumbs
  • 2 sprigs lavender, leaves only
  • 2 sprigs rosemary, leaves only
  • 1 tablespoons sea salt
  • 1 teaspoons black pepper
  • fennel and goat cheese gratin:
  • 1/2 onion, julienned
  • 1 large bulb of fennel, julienned
  • 1 tablespoons butter
  • 1 tablespoons flour
  • 1/2 cups heavy cream
  • 1 Salt and pepper to taste
  • 1 pinches nutmeg
  • 2 ounces local goat cheese
  • 1/4 cups bread crumbs
  • 1/4 cups grated Parmesan cheese

Lavender-Crusted Antelope Rack with Fennel and Goat Cheese Gratin Directions

  1. For the marinade, combine 1 cup of the vegetable oil with the shallot, garlic, lavender and rosemary, then apply to the antelope rack. Marinate, refrigerated, for 24 hours.
  2. Wipe the excess marinade off the meat with a paper towel. Season the meat with salt and pepper, rub with the mustard and then press on the lavender crust.
  3. Heat the remaining oil in a large, ovenproof sauté pan. Brown the meat on both sides, then place the pan in a 350° oven for approximately 25 minutes. Allow the meat to rest for 5 minutes before cutting into chops.
  4. For the lavender crust, put all ingredients in a food processor and pulse to a fine crumb.
  5. For the fennel and goat cheese gratin, cook the onion and fennel in a sauté pan with the butter over low heat to soften, but not brown. Stir in the flour. Add the cream, salt, pepper and nutmeg. Bring to a boil and add the goat cheese.Turn off the heat.
  6. Pour the mixture into a casserole pan and top with the bread crumbs and Parmesan. Bake at 375° for 10 minutes.

Top