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Recipes

Roasted Rack of Lamb With Rosemary-Mustard Glaze

By Wire services
Published December 28, 2005

Nutrition information per serving (based on 10): 165 calories, 17g protein, 2g carbohydrates, 10g fat, 52mg cholesterol, 3g saturated fat, 316mg sodium, 0g dietary fiber.

For the marinade:

Zest and juice of 4 lemons

6 cloves garlic, crushed

2 bay leaves

1 tablespoon whole black peppercorns

4 sprigs rosemary

tablespoons extra-virgin olive oil

For the meat:

4 racks of lamb, 12 to 16 ounces each, cleaned, frenched (see note) and halved

Salt

Freshly ground black pepper

For the lamb stock:

8 pounds lamb bones

4 carrots, peeled and chopped

3 medium onions, chopped

2 stalks celery, chopped

2 leeks, chopped (white part only)

2 cups red wine

2 tablespoons tomato paste

2 cloves crushed garlic

2 bay leaves

10 black whole black peppercorns

Thyme sprigs

For the rosemary-mustard glaze:

1 cup Dijon-style mustard

1 to 2 cloves garlic, crushed

1/2 teaspoon finely chopped rosemary

For the marinade: In a small bowl, combine the lemon zest and juice, garlic, bay leaves, peppercorn, rosemary and olive oil. Place the lamb in a large, resealable plastic bag and pour the marinade over it. Refrigerate overnight.

For the lamb stock: Preheat the oven to 400 degrees. Place the bones in a large roasting pan and roast until browned, about 1 hour. Drain the fat. Add the carrots, onions, celery and leeks and stir. Roast for 30 minutes. Transfer the bones and vegetables to a large pot.

Add the wine to the roasting pan and deglaze, by stirring with a spoon over medium heat to scrape up drippings and brown bits stuck to the pan. Add the tomato paste, garlic, bay leaves, peppercorns and thyme and stir to blend. Pour the wine mixture into the pot and add enough water to cover. Set heat on low to medium-low and simmer, uncovered, for 3 to 4 hours, skimming the top periodically of any fat or froth. There will be some evaporation, but you should end up with several cups of stock. Strain and let cool. If making ahead, cover and refrigerate. When ready to use, remove any hardened fat on the surface.

For the rosemary-mustard glaze: In a medium bowl, combine the mustard, garlic and rosemary. If making ahead, cover and refrigerate.

Preheat the oven to 425 degrees.

Heat a large cast-iron skillet on high heat until it is smoking hot. Remove the lamb from the marinade and season with salt and pepper to taste. Working in batches, place the lamb, meaty side down in the skillet and sear until browned and crusty, 3 to 4 minutes. Turn so the bones are pointing up (you can lean 2 half-racks against each other) and sear for 2 minutes. Transfer the lamb, meaty side up, to a roasting rack set in a roasting pan and let it cool for a few minutes while searing the rest. Brush the meaty side of the lamb with the rosemary-mustard glaze, reserving 1/4 cup of glaze for the sauce. Roast for 12 to 16 minutes, depending on the size and desired doneness, or until an instant-read thermometer inserted into the thickest part of the meat registers 135 degrees for rare, 140 for medium-rare or 145 for medium.

Transfer lamb to a cutting board and let it rest, loosely covered with aluminum foil, for 10 minutes.

Meanwhile, in a medium pan over medium-high heat, boil 2 cups of the lamb stock until reduced to 1 cup. Over medium-low heat, add the reserved 1/4 cup of the rosemary-mustard glaze. Cook, stirring, until heated through.

Slice the lamb into single chops and transfer to a warm serving platter or individual plates. Drizzle with the sauce and serve immediately.

Makes 8 to 10 servings.

Green Beans With Applewood Smoked Bacon, Brown Sugar and Caramelized Shallots

2 pounds green beans, ends trimmed

1/2 cup applewood smoked bacon (3 to 4 slices), diced

1 tablespoon unsalted butter

1/4 cup minced shallots

2 tablespoons brown sugar

Salt

Freshly ground black pepper

1 tablespoon chervil, chopped, for garnish

Have ready a large bowl of ice water. Bring a large pot of salted water to boil over medium-high heat. Add the beans and cook until they are just cooked through but still have a slight crunch, 5 to 6 minutes. Drain the beans and transfer to the ice-water bath. Drain again.

In a medium skillet over low heat, fry the bacon pieces until the fat has been rendered but the bacon is not yet crisp. Using a slotted spoon, transfer the bacon to a plate lined with paper towels and set aside.

In a large pan over medium-high heat, melt the butter until it is bubbly. Add the shallots and stir for a minute until translucent. Add the bacon and the brown sugar and cook until the shallots start caramelizing, about 3 minutes. Add the drained beans and salt and pepper to taste. Keep tossing until the beans are heated through. Garnish with chervil and serve immediately.

Per serving (based on 10): 60 calories, 3g protein, 8g carbohydrates, 3g fat, 5mg cholesterol, 1g saturated fat, 51mg sodium, 3g dietary fiber.

Makes 8 to 10 servings.

[Last modified December 27, 2005, 17:12:03]