Inn & Spa at Cedar Falls

Pawpaws may be a native fruit of Ohio, but they are growing in demand all over the country!

Sometimes called prairie bananas or poor man’s bananas, this protein and antioxidant rich fruit is something like a cross between a mango and a banana. Its creamy texture and flavor make it a favorite in delicacies or as a delicious alternative in banana nut muffins or fruit cake.

At the Inn we are enjoying the last few weeks of pawpaw season with Chef Anthony’s fabulous pawpaw enhanced dinners and desserts. Here is a favorite. Try it at home – or better yet, make a trip to visit us and let Chef Anthony prepare it for you! Welcome and Enjoy!

Herb Roasted Rack of Lamb w/Pawpaw Sauce

2 each Racks of Lamb – 14-16 oz/rack – Cut in half, 4 bones per half
4 tbsp Chopped Fresh Herbs – Parsley, Thyme, Rosemary, Chives
1 Yellow onion – chopped
1 Carrot – Chopped &  1/2 celery stalk – chopped
3 Garlic cloves – crushed
3 tbsp Red wine vinegar
1 cup Red wine
4 cups Vegetable stock
1 cup Pawpaw puree
3 tbsp Dried Thyme
Pinch Cardamom
Extra Virgin Olive Oil
Sugar – to taste
Kosher Salt
Pepper

Preheat Oven to 400º

1. In a large saucepan over medium-high heat, add about 1-2 tablespoons of oil and add the onion, carrot and celery. Saute until golden brown. Add the dried thyme and garlic and stir until you smell the thyme and garlic.
2. Add the vinegar and cook for a couple of minutes turning the heat down to medium. Add the wine and reduce by one third. Add the stock, the pawpaw puree and the cardamom. Reduce by half.
3. Strain the liquid into another sauce pan. Place back on stove over low heat and add some sugar to taste, being careful not to make the sauce to sweet. Reduce down to about one cup. Strain again reserve.
4. Preheat an oven proof sauté pan over medium heat. Season the lamb with the salt and pepper and generously with the herbs. Place the lamb with the fat side down first for about 4 minutes. Turn and place the entire pan in the oven for about 10 minutes for a medium rare doneness.
5. When done remove from pan and let rest loosely covered with foil for about 5 minutes. This will let the juice circulate back into the meat.
6. Slice the racks between each bone to look like lollipops. Serve with roasted potatoes and asparagus and serve with the pawpaw sauce.