Servings: Makes 8 servings
- 3 cups black quinoa
- 7 cups vegetable stock
- 1 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon minced parsley
- 3 cups pumpkin puree
- 1 egg
- 3 egg whites
- 1/4 cup evaporated skim milk
- 1/2 teaspoon sea salt
- 1/4 teaspoon white pepper
- 1/4 teaspoon freshly grated nutmeg
- Cooking oil spray
- 8 (4- to 5-ounce) lamb rack (Australian naturally raised preferred)
- 2 teaspoons sea salt
- 2 teaspoons freshly ground black pepper
- 2 tablespoons mixed herbs (parsley, basil, and oregano)
- 1/2 teaspoon cooking oil spray
Cinnamon Peppercorn Sauce
- 1/4 teaspoon cooking oil spray
- 2 cups onions
- 3 cups mushrooms
- 1 tablespoon peppercorns , cracked
- 2 teaspoons thyme
- 1/2 bay leaf
- 1/4 cup brandy
- 1 cup red wine
- 2 sticks cinnamon
- 3 cups lamb stock or veal stock
- 1/4 cup cornstarch
- 1/4 cup water
Lightly toast quinoa in a medium sauté pan over medium heat for 3–4 minutes or until grain smells like popcorn. Rinse quinoa, then place in a small saucepot. Cover with vegetable stock. Bring stock to a boil and reduce heat to a low simmer. Cover and steam quinoa for 10 minutes and remove from heat. Leave covered and let stand for 5 minutes. Remove lid and season with salt, pepper and parsley. Keep warm until ready to serve.
Preheat oven to 325°. Place all ingredients in a blender and puree for 2–3 minutes until smooth and well incorporated. Lightly coat a 4-ounce ramekin or coffee cup with cooking oil spray. Spoon pumpkin mixture into 8 cups, filling only half way. Place in a baking pan with a water bath. Bake in a 325° oven for 30 minutes or until firm to the touch. Fill pumpkin molds with cooked black quinoa. Keep warm in the water bath until ready to serve.
Heat a large saucepan over high heat. Preheat oven to 400°.
Remove all excess fat from lamb. Remove all but one bone from each portion. Season lamb with salt, pepper and herbs. Spray cooking oil into hot saucepan and sear lamb on all sides, place in a 400° oven and roast for 5–7 minutes. Remove from pan and allow to rest before slicing.
Cinnamon Peppercorn Sauce
Heat a medium saucepot over high heat. Lightly spray pot with cooking spray. Add onions, mushrooms and spices, sauté for 2–3 minutes. Degalze pan with brandy. Tilt pan toward flame to ignite the alcohol. Once the flame subsides, add red wine and cinnamon stick. Simmer wine to reduce by half. Add lamb stock or veal stock; allow to simmer for about 15–20 minutes. Mix cornstarch and water to form slurry. Whip into sauce. Strain through a fine mesh strainer. Adjust seasoning with sea salt and pepper.
Place quinoa and pumpkin flan in the center of the plate. Sauté fresh spinach or artfully arrange fresh vegetables next to flan. Ladle 1 ounce of sauce onto plate. Slice lamb and flan out.