Wednesday, April 9, 2008

Can I get you anything? Milk, water, rack of lamb?

My brother used to say that to me all the time. I think it was his way of making a fat joke. :)

It just occurred to me that I really did serve myself a whole rack of lamb! Bobby was REALLY sick last week and I needed to use this meat before it went back, so even though I didn't finish the whole thing off myself, I prepared the whole thing for MYSELF.

On our last trip to Whole Foods in Kansas City (on the way home from the airport), I picked up a few goodies, one of which was my first rack of lamb! I also picked up a fennel bulb. I've been seeing a lot of recipes with fennel, but I can't get it here where I live, so I thought I'd better grab one while I could.

Rack of Lamb Persillade (from Barefoot in Paris)

3 small or 2 large racks of lamb, frenched
Good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 cups loosely packed fresh parsley leaves
1 tablespoon chopped garlic cloves (3 cloves)
1 cup fresh white bread crumbs
2 teaspoons grated lemon zest (2 lemons)
4 tablespoons (1/2 stick) unsalted butter, melted
Preheat the oven to 450 degrees F.

Place the racks in a roasting pan, fat side up. Rub the tops with olive oil and sprinkle with the salt and pepper. Roast the lamb for 10 minutes.

Meanwhile, place the parsley and garlic in the bowl of a food processor fitted with the steel blade and process until they're both finely minced. Add the bread crumbs and lemon zest and process for a second until combined.

Take the lamb out of the oven and quickly press the parsley mixture on top of the meat. Drizzle with the melted butter and return immediately to the oven and roast for another 15 minutes.

Take the lamb out of the oven and cover with aluminum foil. Allow it to rest for 15 minutes, cut in double chops, and serve.

Roasted Fennel

  • 2 fennel bulbs (thick base of stalk), stalks cut off, bulbs sliced
  • Olive oil
  • Balsamic vinegar

1 Preheat oven to 400°F.

2 Rub just enough olive oil over the fennel to coat. Sprinkle on some balsamic vinegar, also to coat. Line baking dish with silpat or aluminum foil. Lay out piece of fennel and roast for 15-20 minutes, until the fennel is cooked through and beginning to caramelize.

This was pretty tasty, but I think next time I'll try a fennel-potato gratin.


Sarah said...

That sounds like a brother thing to say. Someday I will be as cool as you and make a rack of lamb. I do love lamb.

murdockspencer said...

This is the wrong blog to look at during the make me so hungry!

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