Recipe courtesy of Gabriele Bertaccini
Recipe courtesy of Gabriele Bertaccini
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Worst Cooks in America
Roasted Rack of Lamb, Sunchoke Puree, Onion Agrodolce and Micro Herb Salad
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- Level: Intermediate
- Total: 1 hr 50 min
- Active: 55 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 794
- Total Fat
- 65 g
- Saturated Fat
- 34 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 5 g
- Sugar
- 26 g
- Protein
- 15 g
- Cholesterol
- 159 mg
- Sodium
- 907 mg
Let’s be honest, when you have a rack of lamb at the center of the table, you know that something special is about to happen. You feel like it makes the evening even more memorable. This recipe for the rack of lamb is simple, yet has wonderfully complex flavors. The meat lends itself to a sweet and sour play: The sunchoke puree together with the onion agrodolce cooked down in balsamic create the perfect background for the lamb to shine without overpowering the meat. This is a memorable dish on its own. Once you master it, it is something you will come back to again and again.
- Level: Intermediate
- Total: 1 hr 50 min
- Active: 55 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 794
- Total Fat
- 65 g
- Saturated Fat
- 34 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 5 g
- Sugar
- 26 g
- Protein
- 15 g
- Cholesterol
- 159 mg
- Sodium
- 907 mg
Ingredients
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Directions
Special equipment:
a meat thermometer- Preheat the oven to 425 degrees F.
- Carefully score the fat side of the lamb into a hatch pattern. Set aside.
- Add the parsley, olive oil, thyme, garlic, rosemary, salt and pepper to a small food processor and blend to create a paste. Set aside.
- Generously sprinkle both sides of the lamb with salt and place in a large, cold frying pan, fat side down. Turn the heat to medium and slowly render the fat of the lamb for 8 to 10 minutes until golden. Flip the lamb over and cook for another 1 to 2 minutes, then remove from the pan to a sheet tray lined with a rack. Rub the herb paste on both sides, making sure to evenly coat. Roast for about 20 minutes or until the internal temperature reaches 125 to 130 degrees F when probed with a meat thermometer for medium-rare. Remove the lamb from the oven and let it rest for about 10 minutes before slicing.
- For the sunchoke puree, peel and dice the sunchokes, then add them to a large bowl of water with the juice of 1/2 lemon. As you are peeling and dicing the sunchokes, be sure to add them to the lemon water so they don’t brown. Once all the sunchokes have been prepared, drain them, then add to a large saucepan with the heavy cream. Bring to a boil, then reduce to a simmer until tender, 10 to 15 minutes. If the liquid starts to look low in the pan, add a little water so the sunchokes are just covered.
- Transfer the cooked sunchokes to a blender or food processor with the butter and white wine vinegar, then blend until smooth and creamy. Pour the sunchoke puree back into a clean pan over low heat to heat through. Season with salt and pepper. Keep warm until ready to serve.
- For the agrodolce, trim most of the tough green tops off the spring onions, leaving about 1/2- inch of green. Slice them through the middles lengthwise. Heat 2 tablespoons olive oil in a skillet over medium heat. Add the onions cut-side down and cook, turning periodically, until slightly softened and caramelized, about 10 minutes. Stir in the balsamic vinegar and honey. Reduce the heat to medium-low and cook the onions cut side down for another 5 to 10 minutes until the onions are soft and the mixture thickens. Season with salt and pepper.
- For the salad, toss together the micro red vein sorrel, micro parsley and chive blossoms in a large bowl. Add the juice from the remaining lemon half along with a drizzle of olive oil and toss until evenly coated. Season with salt and pepper.
- Once rested, slice the ends off the lamb racks and slice between the bones into double chops. Spoon some sunchoke puree on each plate and spread it out. Arrange two of the sliced lamb chops on top of the puree. Place the onion agrodolce around the lamb chops. Serve with the green herb salad alongside. Finish the lamb with a drizzle of olive oil and some flakey sea salt.
