In this recipe, after being asked for creative ways to use them, I utilized the top green portion of the leeks to make the soubise. Keep in mind you can use any part of the leek or a normal onion to make this sauce, but if you want the green color utilize only the greens. I also encourage you guys to get creative with it and add things like garlic, or blend it with herbs.

• rack of lamb
• 1 lb / .5 kg leeks, green portion
• 1 cup (1 stick) / 113 grams butter
• 3/4 cup / 177 ml heavy cream.
• parmesan cheese to taste
• 1/2 cup / 65 g toasted and chopped pistachios
• 1/2 cup / 25 g sliced chives
• 2 tsp 6 g ground coriander seed
• 1 tsp / 3 g cumin seed
• salt
• pepper

1. Begin by slicing your leeks very thin and rinsing in a bowl of water, as they’re usually pretty dirty.
2. Melt your butter in a large pot and add the leeks with a hefty pinch of salt. Sweat over low heat, (no color no browning) for 30 minutes, stirring often. You want the leeks to be so soft they’re falling apart. Add the heavy cream and bring to a boil then turn off the heat.
3. Bring the pot over to the blender. Working in batches blend the leeks as smooth as possible. I usually fill my blender up only around half way per batch, it’s easier on your motor and it’s less to process to get smoother faster. If you feel like you’re getting stuck and it won’t spin, add a touch of cream.
4. This step is optional, pass your soubise through a Tammis or a sieve. The green part of the leek is fibrous and this is just going to remove any stubborn fibers. But will not make or break the sauce.
5. While it’s still hot grate in parmesan cheese to your hearts content, then season with salt. Keep this warm or cool in an ice bath for later use, reheat over very low heat. I would use this within a week.
6. For the lamb rack, pull from the fridge an hour before you’re going to cook it. Preheat oven to 450f/232c
7. Preheat a large sauté pan over medium-high and add some neutral oil. Once it starts to smoke, season your lamb rack with salt and place it in the pan fat cap down. Once the front is a nice golden brown, stand it up and sear the bottom.
8. Place your lamb rack on a tray lined with a wire rack and place in the oven. Cook until the internal temp is 125f/51c and pull from the oven for a 15 minute rest, where it will carry over to a medium rare.
9. While the lamb is in the oven and resting, combine pistachios, chives, coriander, cumin, a pinch of salt, and a few cracks of freshly ground black pepper. Give it a good mix and spread out on a sheet tray.
10. Roll your lamb rack into the pistachio mix or use your hands to get it to stick, and slice your lamb lollipops. To serve add a spoonful of soubise, place the lamb on top.