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April 2nd, 2014 | 11:32am

Spring Culinary Offerings at Luminaria Restaurant and Patio – Santa Fe, NM

Spring has officially sprung in Santa Fe, inspiring our latest collaboration with the Destination Hotels Culinary Collection titled “The Study of the Seasons.” This new quarterly series features an in-depth exploration of seasonal ingredients and cooking techniques focusing on the freshest local ingredients from Northern New Mexico.  Bring the flavors of a Santa Fe spring home to your kitchen with this new recipe from Luminaria’s talented culinary team. Enjoy!

Spring Lamb w/ jalapeno pea puree, potato trinchat and rainbow carrots
Serves 4-6 people as entrée

12 mini lamb t-bones or chops (available from a good local butcher shop)1 qt jalapeno pea puree (see recipe below)
1 lb potato trinchat (see recipe below)
18  baby rainbow carrots (peel and reserve carrot tops for garnish) 

Lamb Marinade

1 cup dry white wine
½  cup olive oil
16 fresh garlic gloves
4 tbs fresh oregano (chopped)
6 tbs Ancho Chili powder
2  fresh lemons (juiced)
4 each green onions (chopped)

Place ingredients in a blender and puree until smooth. Place Lamb in Large plastic bags and pour in marinade. Allow to marinate overnight.

Jalapeno pea puree

600 grams fresh peas
75 grams real butter
3  tbs sugar
3  tbs baking soda
1  each fresh jalapeno (stemmed and chopped)

For the pea purée

Place the peas into a pan of boiling water, add baking soda bring back to the boil and then drain (reserve some of the cooking water). Place the peas in a blender, add the jalapeno, butter, salt and freshly ground black pepper. You may need to use some of the cooking water to achieve a super smooth puree. Blend until smooth. Keep warm.

Potato Trinchat

1 kg peeled shallots, 1/2ed
1 kg fingerling potatos, skin on
5 garlic cloves
Salt & olive oil
1 cup Italian parsley, chopped

Mix together and roast at 325 on a foil lined sheet pan until potatoes are tender and the shallots are lightly caramelized.  Remove and mash with a fork.  Add olive oil & salt to taste. Keep Warm

Cooking and plating

  • Heat a grill over med-high heat
  • Drain marinade from lamb and pat dry
  • Season generously with Salt and Cracked black pepper
  • Place on grill and cook to desired temp, I would suggest medium rare to medium (Brush Lightly with olive oil during the grilling process)
  • All the while toss baby rainbow carrot with salt and olive oil and place on grill. Grill until just tender.
  • Let rest before serving

To plate the lamb

  • Place a nice amount of warm potato trinchat  in the center of the plate
  • Place two lamb chops on top of the potatoes
  • Spoon some pea puree across the plate
  • Finish with the baby rainbow carrots
  • Drizzle with olive oil

Experience the “Study of the Seasons” spring flavors in Luminaria Restaurant and Patio now through June 2014. Click here to view the menu and make reservations.

Posted by Sarah Sims

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