Recipe Courtesy of Cooking. com.
Lamb racks make an ideal entree for entertaining. They require very little preparation, cook very quickly, and can be portioned easily. For a beautiful presentation, arrange the lamb in the center of a large platter and surround with the Roasted Spring Vegetables. Pour a Bordeaux to complement the lamb.
Facts per Serving
Calories: 479 Fat, Total: 29g Carbohydrates, Total: 4g
Cholesterol: 177mg Sodium: 541mg Protein: 48g
Fiber: 1g % Cal. from Fat: 54% % Cal. from Carbs: 3%
- 7 tablespoons unsalted butter, room temperature
- 3 tablespoons fennel seeds, crushed
- 2 tablespoons Dijon mustard
- 2 tablespoons soy sauce
- 4 medium garlic cloves, minced
- 1 tablespoon coarsely ground black pepper
- Four 1- to 1 1/4-pound racks of lamb, trimmed, fat between rib bones removed
- 1 1/2 cups reduced-sodium chicken broth
- 1/4 cup balsamic vinegar
- ROASTED SPRING VEGETABLES:
- 2 pounds small red skinned-potatoes (about 1 1/2 to 2 inches in diameter), quartered
- 4 large fennel bulbs, cut into 1/2-inch-thick wedges, cored, fronds reserved for garnish
- 2 pounds carrots, peeled, cut diagonally into 3/4-inch-thick slices
- 3/4 cup olive oil
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
- 2 tablespoons chopped fresh Italian parsley
- 1 Position rack in lower third of oven and preheat to 425°F. Stir first 6 ingredients in small bowl to blend. Heat heavy large flame-proof roasting pan over medium-high heat. Add 2 lamb racks fat sides down to pan and brown on both sides, about 2 minutes per side. Remove racks with tongs to dish; repeat with remaining 2 lamb racks.
- 2 Stand pairs of racks with rib bones pointing up and intertwined in roasting pan. Spread half of seasoned butter over lamb. Roast until instant read meat thermometer registers 130 to 135°F for medium-rare doneness when inserted into center of meat, about 18 minutes. Transfer racks to cutting board. Tent with foil to keep warm.
- 3 Place roasting pan atop burner over medium-high heat. Add broth and vinegar. Using whisk, scrape up any pan drippings from bottom of pan. Simmer until liquids reduce by half, about 4 minutes. Whisk in remaining seasoned butter and cook until sauce is smooth and slightly thickened. about 1 minute longer. Season sauce to taste with salt. Transfer sauce to sauceboat.
- 4 Using carving knife, cut rack between ribs into individual chops and arrange attractively in center of warm serving platter. Arrange Roasted Spring Vegetables around ribs. Serve, passing sauce alongside.
- 5 DO-AHEAD TIP: Seasoned butter mixture can be made 2 days ahead. Cover and refrigerate. Bring to room temperature before using.
- 6 ROASTED SPRING VEGETABLES: Position racks at lower and middle positions in oven; preheat to 450°F. Line two large rimmed baking sheets with foil. Divide potatoes, fennel and carrots between prepared baking sheets. Drizzle oil over vegetables. Season with salt and pepper. Toss vegetables to coat well.
- 7 Roast until vegetables are tender and browned around edges, stirring every 10 minutes and reversing baking sheets after first 15 minutes, about 25 minutes total. Season vegetables to taste with more salt and pepper.
- 8 DO-AHEAD TIP: Vegetables can be roasted 4 hours ahead. Keep at room temperature. Rewarm in preheated 350°F oven.
- 9 Transfer vegetables to platter or bowl. Sprinkle with parsley. Garnish platter with reserved fennel fronds, if desired, and serve.