Rack of Lamb with Thumbelina Carrots
★★★★★
Ingredients
- Rack of Lamb
- 2 New Zealand racks of lamb (14-16 ounces each), frenched, fat cap removed
- Salt and pepper to taste
- 2 Tbsp grapeseed oil (29.6 ml)
- 4 garlic cloves, crushed
- 1 bunch thyme
- 2 Tbsp unsalted butter, cubed (29.6 ml)
- 4 Tbsp Dijon mustard (59.1 ml)
- 1/2 cup packed fresh basil leaves (118 ml)
- 1/4 cup packed fresh flat-leaf parsley (59.1 ml)
- 8 ounces panko breadcrumbs (227 g)
- 2 Tbsp kosher salt (29.6 ml)
- 1/2 cup grated Parmesan cheese (118 ml)
- Glazed Carrots and Turnips
- 8 Thumbelina carrots, peeled
- 8 Tokyo turnips, peeled
- 4 star anise
- 4 cinnamon sticks
- 2 Tbsp honey (29.6 ml)
- 3 Tbsp unsalted butter, cubed (44.4 ml)
- 1/4 cup chicken stock (59.1 ml)
- Kosher salt, to taste
- Mint Yogurt Sauce
- 1 cup Greek yogurt (237 ml)
- 12 mint leaves, chopped
- 1 lemon, zested and juiced
- Kosher salt, to taste
- New Potatoes
- 8 new potatoes
- 1 Tbsp olive oil (14.8 ml)
- 2 Tbsp unsalted butter, cubed (29.6 ml)
- Salt and pepper, to taste
Instructions
- Prepare the lamb: Preheat oven to 375°F (190°C). Season lamb racks generously with salt and pepper. Heat 1 Tbsp grapeseed oil in each of two medium cast-iron skillets over medium-high heat until smoking. Sear lamb racks in skillets, bone-side up, for 1 minute per side. Add thyme, garlic, and butter to skillets. Baste lamb for 1 minute more. Transfer skillets to the oven. Roast lamb for 4-5 minutes, or until the internal temperature reaches 125°F (52°C) for rare. Transfer lamb to a baking sheet, bone-side down. Brush liberally with Dijon mustard. Let mustard absorb for 2 minutes, then brush with a second coat. Press lamb into a mixture of basil, parsley, panko breadcrumbs, salt, and Parmesan. Return to oven and roast for 10 minutes more, or until desired doneness is reached.\n2. Glaze carrots and turnips: Separately blanch carrots and turnips in boiling salted water for 2 minutes. Immediately plunge blanched vegetables into ice water to stop cooking. Heat olive oil in a large sauté pan over medium heat. Add cinnamon sticks, star anise, honey, and salt. Add blanched carrots and turnips. Cook for 3 minutes, stirring occasionally. Add butter and chicken stock. Cook, stirring often, until the liquid evaporates, and vegetables are glazed.\n3. Make mint yogurt sauce: Combine yogurt, chopped mint, lemon zest, and juice in a bowl. Season to taste with salt.\n4. Cook potatoes: Boil new potatoes in salted water until tender, about 10 minutes. Drain and slice potatoes in half lengthwise. Heat olive oil in a skillet over medium heat. Add potatoes. Cook, turning occasionally, until golden brown. Add butter and cook until melted. Season with salt and pepper.\n5. Assemble and serve: Arrange lamb, glazed carrots and turnips, potatoes, and mint yogurt sauce on plates.
Wine Pairing: Medium Red (Pinot Noir) — A young Bordeaux-style red wine.