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Celebrating Valentine's Day at the Fairmont Olympic

Chef Eraj Jayawickreme, director of culinary for the Fairmont Olympic, shows off some of the menu items for Valentine's Day. #newdaynw

SEATTLE — Click here for the full Valentine's month menu at the Fairmont Olympic.


Herbed Roasted Rack of Lamb (2 servings)

Ingredients:

  • 1 ea rack of lamb, frenched, split in two
  • 1 cup herbed bread crumbs
  • 1 cup cippollini onion agrodolce
  • 1 cup butternut squash puree
  • 1 cup harissa chimichurri
  • 1/2 cup Dijon mustard
  • 2 tbsp cooking oil

Directions:

  • Season the rack of lamb with salt and pepper then sear in a cast iron skillet with the oil until golden brown. Transfer to a sheet pan and bake at 450F for 9 minutes, then with a cooking brush spread the mustard in the rack, then toss with the herbed bread crumbs. Put back in the oven and cook for 3 more minutes.
  • Let the rack rest for a minute or two before serving. Serve over the squash puree, cipollini onions and finish with the harissa sauce. Enjoy!

For the Herbed Bread Crumbs

Ingredients:

  • 1 cup panko
  • 1/2 cup parsley leaves
  • 1/2 cup mint leaves
  • 1/2 cup tarragon leaves
  • 1 lemon zest
  • Pinch of salt

Directions:

  • Place all the ingredients in the food processor and process until all the ingredients have mixed well. Set aside.

For the Onion Agrodolce

Ingredients:

  • 1 cup cipollini onion
  • 2 tbsp oil
  • 1/2 cup balsamic vinegar
  • 1/4 cup sherry vinegar
  • 1 tsp salt
  • 1 ea bay leave

Directions:

  • Heat the oil in a small pot over medium heat. Add the onions and cook for a few minutes until translucent. Add the remaining ingredients and turn the heat to low. Cook until both vinegars have reduced to 2 tablespoons. Set aside.

For the Squash Puree

Ingredients:

  • 1 cup butternut squash cubes
  • 1 qt cold water
  • 1 cup white wine vinegar
  • 1 tbsp salt
  • 1 tbsp sugar

Directions:

  • Place all the ingredients in a medium sauce pot and cook over medium heat until the squash is tender. Transfer the squash to a blender with ¼ cup of the cooking liquid and puree very smooth. Keep warm for serving.

 

For the Harissa Chimichurri

Ingredients:

  • 3 ea garlic cloves
  • 1/4 cup parsley leaves
  • 1/4 cup tarragon leaves
  • 1/4 cup min leaves
  • ½ cup olive oil
  • 2 tbsp harissa paste
  • Salt to taste

Directions:

  • Place all the ingredients in the food processor and mixed for two minutes. You are looking for a chunky sauce. Season with salt and set aside.

Segment Producer Joseph Suttner. Watch New Day Northwest 11 a.m. weekdays on KING 5 and streaming live on KING5.com. Contact New Day

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