Rack of Lamb with Thumbelina Carrots

★★★★★

Prep: 20 mins (est.) Cook: 34 mins (est.) Serves: 4

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
4 garlic cloves, crushed
1 bunch thyme
2 Tbsp unsalted butter, cubed
4 Tbsp Dijon mustard
1/2 cup packed fresh basil leaves
1/4 cup packed fresh flat-leaf parsley
8 ounces panko breadcrumbs
2 Tbsp kosher salt
1/2 cup grated Parmesan cheese
Glazed Carrots and Turnips:
8 Thumbelina carrots, peeled
8 Tokyo turnips, peeled
4 star anise
4 cinnamon sticks
2 Tbsp honey
3 Tbsp unsalted butter, cubed
1/4 cup chicken stock
Kosher salt, to taste
Mint Yogurt Sauce:
1 cup Greek yogurt
12 mint leaves, chopped
1 lemon, zested and juiced
Kosher salt, to taste
New Potatoes:
8 new potatoes
1 Tbsp olive oil
2 Tbsp unsalted butter, cubed
Salt and pepper, to taste

Instructions

1. 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