This recipe uses a basic mirepoix and deglazing with a dry red wine to create a delicious flavor in this oven-roasted lamb rack topped with Salsa Verde.
Ingredients:
1 3⁄4 lb Frenched rack of Alberta lamb
Kosher salt and freshly ground black pepper, to taste
4 tbsp. extra virgin olive oil
1 cup veal stock
Salt and pepper for seasoning
3 sprigs roughly chopped fresh rosemary
2 sprigs chopped fresh thyme, plus 4 sprigs whole
10 cloves garlic, smashed
1 medium yellow onion, chopped, large dice
1 carrot, peeled, chopped, large dice
2 sticks celery, chopped, large dice
1 cup dry red wine
Directions:
Heat oven to 425°F. Season lamb with salt and pepper.
Heat oil in a 12” cast-iron skillet over medium to high heat. Add lamb, fat side down, and cook. Use tongs to flip and sear the bottom and sides of the rack, until browned. About 5 minutes. Take out the lamb and set aside.
Place the celery, carrots and onions in the skillet and fry for 3 to 5 minutes. Add the garlic and cook for an additional 2 minutes.
Deglaze the pan with red wine. Place the lamb back in the skillet, fat side up, on top of the vegetables and scatter herbs over the top of the lamb.
Roast in the oven for 15 minutes for medium rare.
Let cool for 5 minutes before slicing into the chops and serving.
Top with Salsa Verde.
Chef Tip: An elegant rack of lamb calls for a rich red Bordeaux to accompany it.