TC Recipe: Rack of Lamb with Chickpea Panisse

May 17 2010

By Sous Chef Benjamin Nadolny
Suggested Pairing: 2003 Signature Pinot Noir
Serves 2


We are fortunate to live and eat in the Willamette Valley. This dish comes from our menu in the restaurant at King Estate. The lamb we use comes from Cattail Creek Farm, just 30 miles from the estate. This simple yet tasty preparation of lamb will allow the gracefully aged characteristics of the 2003 Pinot Noir to show through.


  • 2 lamb racks, cleaned and French cut
  • 2 T olive oil
  • salt & pepper

Chickpea Panisse Ingredients

  • 1 1/2 C water
  • 1/2 C + 1 T chickpea flour
  • 1 tsp salt
  • 1 T olive oil
  • 2 T vegetable oil
  • salt & pepper


In a medium sauce pot bring to a boil only ¾ cups water. In a mixing bowl add the other ¾ cups to the dry chickpea flour and salt. Add the boiling water to the moistened chickpea flour and mix well. Add that mixture back into the sauce pot and put back on low heat. Whisk until the mixture thickens (3-5 minutes) and then switch to a wooden spoon. Continue to stir until the panisse holds form. Remove from the heat, add the olive oil and spread out on sheet pan with parchment or silicon pad.Cut the panisse into desired shape and pan fry in vegetable oil until crispy. Make sure to salt the panisse when it comes out of the frying pan to increase crispiness.

Sear the lamb in a large pan and then roast in a 400 degree oven until desired temperature. Plate with panisse. In the King Estate kitchen we add to this dish sautéed spinach, turnips, and demi glace. Enjoy.