Jonathan Benno was raised on a Connecticut farm in the United States, where a circle of relatives dinners protected his grandmother’s eggplant parmesan made with eggplant right out of the garden. After education at The Culinary Institute of America, he learned from the fine within the commercial enterprise, along with Daniel Boulud, Tom Colicchio, and Thomas Keller. Keller had him open his New York flagship, Per Se. Later, he ran the kitchen of the acclaimed Lincoln Ristorante. Now he’s taken over at New York’s The Evelyn Hotel, opening Leonelli Taberna, Leonelli Focacceria, and his namesake Benno.
Here are several of Jonathan Benno’s signature recipes:
Roasted leg of lamb with roasted garlic puree
Ingredients
One large lamb leg roast with a cap of fats, four to 6 pounds; bone-in leg (these may be as massive as eight pounds); de-bone to the shank, hold shank bone-in.
Leaves from 6 fresh rosemary sprigs (2 heaping tablespoons leaves), plus greater sprigs and branches for garnish.
half of a cup of roasted garlic puree
Kosher salt & black pepper to taste
For the roasted garlic puree:
One garlic head, reduce to half of
1 tbsp olive oil
Salt and pepper to flavor
Directions
For roasted garlic puree: Preheat the oven to 350° F. While heating up, reduce the garlic head and lay it on a sheet of tin foil, season with salt and pepper, and drizzle the olive oil over the halved garlic. Once up to temperature, wrap the foil around the garlic and area in the oven. Cook for about 45 minutes or until golden brown and soft to the touch. Once the garlic has cooled, gently squeeze out the garlic cloves once they have been squeezed out mix them in a blender until smooth.
Heat oven to 425° F. Mix the rosemary leaves and the roasted garlic puree into a chunky paste. Using your fingers, lightly rub the chunky paste liberally into the beef season with salt and black pepper. Place the lamb on a rack in a roasting pan, fats side up. Roast for 15 minutes, then reduce heat to 350° F and roast until internal temperature reaches 130° to 135 ° F (for medium-rare or medium meat), about another 60 to ninety mins. Baste every 20 minutes or so with the drippings within the pan. If feasible, for the remaining 15 minutes of cooking, use convection or a broiler to crisp the fat at the roast.
Remove the pan from the oven, eliminate the rack from the pan, and permit the roast relaxation at the rack for a minimum of 60 minutes in a heat region, tented with foil. The internal temperature will upward push to about a hundred and 40° to 145° F. Cut the lamb into half-half-inch-thickices and set it up on a heated platter, adorned with rosemary sprigs. Bring a medium-length pot of salted water to a boil for the English pea filling. Add peas and prepare dinner till smooth (2-3 min). Drain and set aside. In a heavy-bottomed pan, upload 1-2 tbsp of olive oil and sweat the garlic and shallots. Do not brown.
Once the garlic and shallot are gentle, add the peas and complete mint leaves (on the stems is fine; they may be eliminated later). Glaze the peas in olive oil for approximately 5 mins. Season with salt and pepper. Transfer to a bowl. Place the bowl packed with peas on the pinnacle of a larger bowl full of ice and some water. This will assist in cooling them down speedily. Once cooled to 40° F, pick out the mint leaves and vicinity all of the peas right into a robotic coupe (or any meal processor) and blend till easy.
