Rack of Lamb w/ Root Vegetables
Degree of Difficulty: Easy
Prep Time: 15 min
Total Cook Time: Appx 45 min
Ingredients:
1 whole rack of lamb chops, bones frenched. (I’ve noticed that the racks found in Boston are much scrawnier and smaller than the ones I was able to find in SF. For this recipe, I used a rack that was a bit over 1 lb. If using a larger rack, you’ll need to increase the cooking time a bit)
salt and pepper to taste
3 tbsp olive oil
2 carrots*
2 celery ribs*
1 large parsnip*
* Cut these into strips about 2″ long and 1/4-1/2″ wide. Peel the carrots and parsnip before cutting
1 medium onion – cut in half and then cut into strips that are the same size as the above vegetables
4 garlic cloves – peeled and crushed
4 sprigs fresh thyme
1 tbsp fresh thyme leaves
1 bay leaf
1/2 cup panko crumbs
3 tbsp dijon mustard
1 tbsp fresh italian flat leaf parsley – finely minced
Season the rack of lamb with salt and pepper:
Set your oven to 450 degrees. To cook the lamb, you’ll need a large, heavy, ovenproof skillet or roasting pan…something that’s big enough to hold the whole rack of lamb plus all of the veggies. Heat the olive oil in the pan over medium-high heat. When the oil is hot, place the lamb in the pan, fat side down, and let it brown for about 3-5 min. Flip the rack over and let the other side brown for another 3-5 min. I also like to hold the lamb upright with a pair of tongs and quickly brown each end. After all sides have been browned, set the rack of lamb aside and drain off any of the excess fat.
In the same pan, add the carrots, celery, parsnips, onion, garlic, thyme sprigs, and bay leaf. Mix well to combine all ingredients. Put the lamb rack (fat side up) on top of the vegetables and place the pan into the oven for 10 min.
While the lamb is cooking, combine the panko crumbs, thyme leaves, and parsley in a small bowl and set aside.
After the lamb and vegetables have been in the oven for 10 min, remove from the oven. WARNING: it seems obvious to say, but the handle on the pan will be very HOT. Don’t even think of opening the oven without having a potholder ready to go. Remove the lamb from the pan and set it on a cutting board. Using a brush (or spoon), apply the mustard to all surfaces of the lamb.
Next, apply the panko-herb mixture to the lamb. Press lightly as you do this so the coating sticks to the mustard. Return the coated rack of lamb to the pan with the vegetables, fat side up again, and place this back into the oven for another 10 min or so. WARNING again…please remember to have a potholder in your hand BEFORE you grab the pan. I speak from experience when I say this. Yes, it seems obvious to say again, but better to be safe then to get a nasty (and painfully hot) surprise.
The lamb is done when its internal temp reaches 135 degrees (when measured from one of the ends of the lamb; the thermometer shouldn’t make contact with any bones). Remove the entire pan from the oven, cover it with tin foil, and let the meat rest for about 10 minutes before slicing it. Make sure you remove the bay leaf and thyme sprigs from the pan before you serve the vegetables.
