Roast Rack of Lamb
These are not the recipes made on the show, but recipes that the instructor came up with using the mystery ingredients.
- Total Time:
- 50 min
- 15 min
- 10 min
- 25 min
- 6 servings
- 2 lamb racks, cleaned and frenched, see Cook's Note*
- Salt and pepper
- Serving suggestion: Roasted Jerusalem Artichoke and Salsify Ragoût, Mushroom Cream Sauce, recipes follow
- Special equipment: an ovenproof skillet
Preheat the oven to 450 degrees F.
Bring the lamb racks to room temperature. Season with salt and pepper.
In an ovenproof skillet sear the lamb over high heat until golden, about 5 minutes. Place the skillet directly in the oven on the middle rack and roast for 10 minutes.
Lower the oven temperature to 350 degrees F. and continue roasting for another 15 minutes. Allow the lamb to rest for 10 minutes before slicing.
*Cook's Note: Ask your butcher to french your lamb racks for you. This technique of removing excess meat and fat from the bone area will prevent charring of the bones and will enhance the overall presentation of your dish.Oven Roasted Jerusalem Artichoke and Salsify Ragout:
1 pound salsify, peeled and cut into 1 inch pieces, see Cook's Note**
1/4 cup olive oil
1 pound Jerusalem artichokes, peeled and roughly chopped, see Cook's Note*
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1/4 cup fresh thyme, picked
Preheat the oven to 375 degrees F.
Soak salsify in cold water until all ingredients are assembled.
Divide olive oil between 2 bowls. Add Jerusalem artichokes and drained salsify to separate bowls and lightly coat with olive oil. Spread and separate on a large baking sheet. Season with salt and pepper. Roast in the oven for about 25 minutes or until tender.
Toss together in a bowl with the fresh thyme.
*Cook's Note: Not truly an artichoke, but a member of the sunflower family. It resembles fresh ginger root and has a nutty sweet flavor. It is available October through March and may be purchased in specialty produce stores.
**Cook's Note: A parsnip-shaped vegetable root that is also known as oyster plant. Growing season is from June through February. Available in Spanish, Italian and Greek food markets.
Yield: 6 servings
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Mushroom Cream Sauce:
1/2 cup white wine
1/4 cup dried mushrooms, see Cook's Note*
2 tablespoons unsalted butter
1 cup chopped shiitake mushrooms
2 cloves garlic, finely chopped
2 shallots, finely chopped
1 teaspoon fresh thyme leaves, picked
1 cup heavy cream
1 teaspoon truffle oil, see Cook's Note**
1 teaspoon kosher salt
Warm the white wine over low heat in a small stainless steel pan. Add the dried mushrooms and re-hydrate.
In a large skillet melt the butter over medium high heat and saute the shiitake mushrooms, garlic, shallots and thyme. Continue cooking until the mushrooms are a golden color. Increase the heat to high and add the wine, re-hydrated mushrooms and heavy cream. Bring to a boil. Remove from the heat and let sauce infuse for at least 1 hour.
*Cook's Note: Dried Mushrooms may be purchased in specialty food shops.
**Cook's Note: Truffle Oil may be purchased in specialty food shops. Store in a cool, dry place.
Yield: 1 1/2 cups
Preparation Time: 15 minutes
Cooking Time: 1 hour
Recipe courtesy of The Cookworks
Recipe courtesy of Robert Irvine