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A recipe for a Roasted Rack of Lamb.

Roasted Rack of Lamb & Rhubard Cherry Gastrique

Teri & Jenny
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Prep Time 1 hr
Cook Time 1 hr 20 mins
Servings 3
Calories 1327 kcal

Ingredients
  

lamb

  • 1 ½ tablespoons extra virgin olive oil
  • 1 (1-1.5 lb) rack of lamb, cleaned and frenched
  • 2 tablespoons Dijon or whole grain mustard
  • ¼ cup panko breadcrumbs
  • 2 tablespoons fresh tarragon, minced
  • 1 ½ tablespoons unsalted butter, melted
  • salt and pepper to taste

Rhubarb and Sour Cherry Gastrique

  • 1 tablespoon unsalted butter, softened an divided
  • 1 shallot, minced
  • ¼ cup thinly sliced rhubarb
  • 3 tablespoons freshly squeezed orange juice
  • 3 tablespoons red wine vinegar
  • cup port wine
  • 1 ½ tablespoon granulated sugar
  • 2 ½ tablespoons chopped dried sour cherries
  • 1 star anise
  • 1 bay leaf
  • cup chicken stock

parsnip mash

  • 2 medium parsnips, peeled and cut into chunks
  • 1 small russet potato, peeled and cut into chunks
  • 3 to 4 tablespoons heavy cream can replace with whole milk or 2% milk
  • 2 tablespoons unsalted butter, softened
  • 1 green onion, thinly sliced (optional)
  • salt and pepper to taste

sautéed broccolini

  • 1 pound broccolini, cut into 1 inch pieces and lightly blanched *dunked in boiling water,then transferred to an ice bath
  • 2 garlic clove, minced
  • 2 tablespoons extra virgin olive oil
  • salt and pepper to taste

Instructions
 

For the lamb

  • Preheat oven to 375°F. Place oil into a large sauté pan over medium-high heat. Season rack on both sides with salt and pepper. Sear lamb (fat side down, first) for 3 to 4 minutes on each side. Remove from heat and allow to rest, about 5 minutes. While the lamb rests place the panko, tarragon and melted butter into a small bowl and mix together. Brush the mustard over the lamb and top with a layer of the panko mixture, gently pressing to ensure the crust sticks to the lamb. Place lamb back into sauté pan, crust side up and roast for about 15 minutes [for medium-rare] and about 20 minutes [for medium]. Allow rack to rest for 5 to 7 minutes before slicing and serving.

For the Gastrique

  • Melt ½ tablespoon butter in a small saucepan and sauté shallot over medium heat, about 2 minutes. Add rhubarb and continue to sauté for an additional 2 minutes. Stir in orange juice, vinegar, port, and sugar and simmer until the mixture has reduced by ⅓. Add the remaining ingredients and stir. Simmer until the mixture is just thick enough to coat the back of a spoon. Discard the star anise and bay leaf. Stir in the remaining 1/2 tablespoon of butter and spoon over roasted lamb.

For the Parsnip Mash

  • Place parsnip and potato chinks into a medium pot and fill with water. Place over medium-high heat and bring to a boil. Boil parsnips and potato for about 25 minutes or until fork tender then drain. When the mixture is still hot add the butter and begin mashing the mixture with a potato masher. As the mixture begins to breakdown, begin adding the cream or milk until fully incorporated. Generously season with salt and pepper. Fold in green onion, if using. Serve warm.
  • For the broccolini
  • Pour oil into a large sauté pan and place over medium-high heat. Add broccolini and sauté for about 4 minutes. Add garlic and continue to sauté for an additional 2 minutes. Season with salt and pepper. Serve warm.

Nutrition

Calories: 1327kcalCarbohydrates: 71gProtein: 37gFat: 98gSaturated Fat: 42gCholesterol: 192mgSodium: 358mgPotassium: 1237mgFiber: 10gSugar: 27gVitamin A: 4127IUVitamin C: 173mgCalcium: 278mgIron: 7mg
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