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Cook time ~40 minutes
· 2 Grass-fed American lamb rack (around 1.8 to 2 pounds each)
· 2 cups bread crumb (from real bread if possible) finely chopped
· Prepared spice mix*
· 1/3 cup of virgin olive oil (or sub melted duck fat)
· Mortar and pestle
· Oven roasting pan
· Large skillet
· Meat thermometer
· ½ tsp of dred thyme
· ½ tsp of dried cilantro
· ½ tsp of dried tarragon
· ½ tsp of dried rosemary
· ½ tsp coriander seeds
· ½ tsp Wild Madagascar (Voatsiperifery) Peppercorns (or black peppercorn)
· ½ tsp sea salt
· 2 tbsps minced garlic
The Rhubarb Chutney:
· 2 cups frozen (or fresh) coarsely diced rhubarb
· 1/3 cup light maple syrup
· 2 tsp minced French shallot
· ½ cup lemon juice
· ½ cup cider vinegar
· 3 tbsp minced fresh ginger
· 2 cloves, whole
Preparing the Rhubarb Chutney:
Place the rhubarb, maple syrup, and lemon juice in a heavy saucepan. Bring to a simmer and add the remaining ingredients. Continue to simmer for 20 minutes or so, until the rhubarb is tender but still holds its shape. Keep the chutney warm until serving.
Preparing the Lamb:
Place oven rack to the center position. Preheat the oven at 425º F (20 minutes)
In a mortar place all the spices preparation mix, combine grind well.
In a bowl, combine breadcrumbs and 2/3 of spices mix. Add 2 tablespoons olive oil (or melted duck fat) to moisten the mixture. Set aside.
Season the lamb rack all over by rubbing the meat with the leftover spice mix.
Heat 2 tablespoons olive oil in a large skillet over high heat. Sear rack of lamb for 1 to 2 minutes on both sides. Set aside for a few minutes.
On a large plate, place your breadcrumbs & spice mix and roll the rack on it on each side to create a crust all over the rack.
Arrange the rack bone-side down in the roasting pan. Roast the lamb in preheated oven for 12-18 minutes, depending on the degree of desired doneness. With a meat thermometer*, take a reading in the center of the meat after 10-12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5-7 minutes, loosely covered, before carving between every two ribs.
Allow the internal temperature to be 5 to 10 degrees less than you like because the meat will continue to cook while it sits.
Bloody rare: 115º - 125º F
Rare: 125º-130º F
Medium rare: 130º-140º F
Medium: 140º-150º F
Braised white beans (preferably Flageolet) with diced of tomato and parsley.
Wine Pairings (available at Bonde):
Bonny Doon Vineyard, Vin Gris de Cigare "Reserve" 2016, Santa Cruz, Central Coast , CA
50% Grenache, 15% Grenache Blanc, 12% Cinsaut, 12% Mourvèdre, 8% Carginane, 3% Roussanne
Hinterland Wine, L'imparfait "La Soupe Populaire" 2019, Tufford Vineyard, Niagara Peninsula, Ontario, Canada
1/3 Chardonnay Musqué, 1/3 Pinot Gris, Gewürztraminer (all skin contact)
Stolpman Vineyards, "Combe" Trousseau 2020, Santa Barbara, CA