Ballantyne Magazine

WINTER 2011

Ballantyne Magazine covers news, events, real estate, restaurants, shopping, health, schools and business in the upscale Ballantyne Area of Charlotte, NC.

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BALLANTYNE | fab fare about wine with Indian food, but it actually goes really well," Pannu says. "India isn't a region known for its wine. Maybe that's why people think Indian food does not go well with a wine. But I've been in the restaurant business for 18 years now, and we have hosted several wine dinners, and I can tell you, it always goes over really well." MUSTARD-CHILI RACK OF LAMB Recipe by Mel Oza, consultant chef, The Blue Taj Makes four portions Ingredients 1 frenched rack of lamb: 8 ribs, about 1.5 pounds (cut into 4 double ribs, excess fat trimmed) Set 1: Base Marinade 1 1/2 teaspoon freshly cracked black pepper Salt to taste (Kosher salt pre- ferred) 2 tablespoons lemon juice 2 tablespoons ginger garlic paste* Set 2: Spice Mix THE BLUE TAJ Lunch Monday-Friday 11:30 a.m. to 2:30 p.m. Sunday 11:30 a.m. to 2:45 p.m. Dinner Monday-Thursday 5 p.m. to 10 p.m. Friday-Saturday 5 p.m. to 10:30 p.m. Sunday 5 p.m. to 9:30 p.m. 14815 Ballantyne Village Way Suite 170 704-369-5777 www.thebluetaj.com 58 BALLANTYNE MAGAZINE WINTER 2011-2012 1 tablespoon yellow mustard powder*+ 3 finely chopped dried red chilis*+ 1 teaspoon paprika 1 teaspoon Reshampatti chili powder* 1 teaspoon garam masala* Set 3: Final Marinade 12 ounces grape seed oil (canola oil can be substi- tuted) 1 teaspoon finely chopped fresh rosemary leaves 1 tablespoon minced garlic Make a mix of "Set 1" ingredients and rub the rack of lamb with it and set aside for 30-45 minutes. Mix and lightly toast the "Set 2" ingredients in a heavy-bottomed pan. Cool the mix down in a wide-bottomed container. Once cold, mix "Set 2" in a mixing bowl with "Set 3" ingredients. Add rack of lamb, mas- sage gently, then transfer to a nonmetallic bak- ing dish. Cover and marinate in the refrigerator overnight or at least 8-12 hours. When ready to prepare, bring the rack out 15-20 minutes prior to searing. Heat a heavy-bottomed pan (wide enough to hold 4 double ribs without stacking) on high heat until it smokes. Turn the heat down to medium. Transfer the ribs one by one with bone side down and sear for 2-3 minutes. Turn over and sear for 2 more minutes. Transfer to a roast- ing pan, and roast in a preheated, 450-degree oven for 7-10 minutes. Remove from oven and check internal temperature; it must be approxi- mately 135 degrees. Or, continue roasting until desired level of doneness is reached. Transfer to a wooden cutting board. Let the ribs rest while covered with aluminum foil for about 7-10 minutes. Serve with your choice of grilled or roasted vegetables. The lamb also may be served with a cassou- let of beans or a mixed green salad with ripe tropical fruits tossed in a piquant vinaigrette, which will stand up to the flavor of the meat and spices. KEY – If these ingredients aren't available at your usual grocery store, you may find them as noted below: * Indian grocery stores + Asian grocery stores © Mel Oza, 2011

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