Yield: 4 servings
- 1 full rack of lamb-split and cleaned
- 2 onions (coarsely chopped)
- 1 carrot (coarsely chopped)
- 1 rib celery (coarsely chopped)
- 1 bulb garlic (cut in half)
- 3 bay leaves
- 4 tbs tomato paste
- salt to taste
- fresh ground pepper to taste
- 4 sprigs rosemary
- 4 sprigs thyme
- 1 cup chicken (or lamb) stock
- 1 cup red wine•1 tbs butter
- 4 tbs vegetable oil
- 2 cups cream spinach (see recipe)
- 6 oz truffle mustard (see recipe)
1. Tie the lamb rack together using butcher twine. Season to taste with salt and pepper.
2. In a roasting pan, add the oil, place the onions, carrots, celery, garlic and bay leaves and toss lightly. Add the tomato paste, season to taste with salt and pepper.
Place the lamb on top of the vegetables.
Place the rosemary and thyme sprigs on top of the lamb.
Place into a preheated 400-degree oven for 20 minutes.
Add the chicken stock and wine. Reduce the temperature to 350 degrees.
Cook for an additional 30 minutes (for medium rare temperature),
Cook longer if more well done temperature is desired.
Remove from the oven. Set the lamb on the side to rest. Strain the broth.
3. Place the broth in a sauce pan, let simmer for 5 minutes. Whisk in butter. Adjust the seasoning to taste with salt and pepper.
4. Place the spinach in the center of a large dish, place the rack on top.
Drizzle the sauces around the rack.
5. Garnish with fresh herbs, bay leaves, rosemary, thyme, etc… enjoy!
Truffle Mustard Dressing
- juice of one lemon (strained)
- 1 egg yolk
- 3 tbs Dijon mustard (Grey Poupon)
- 4 oz truffle oil
- 1 tsp chopped truffles
- pepper to taste
1. In a wooden bowl, add the lemon juice, whisk in the egg yolk and mustard one at a time until smooth.
2. Slowly stream in the truffle oil while whisking.
3. Add the truffles and season to taste.
Cream Spinach with Smoked Bacon
- 3 tbs vegetable oil
- 2 handfuls baby spinach (washed, stems removed)
- 1 cups heavy cream (reduce to 1/2 cup)
- 6 tbs smoked bacon (diced and cooked, lightly brown)
- 4 tbs onions (diced small, cooked)
- 4 tbs tomato concasse (diced, seedless, skinless)
- salt to taste
- fresh pepper to taste
1. Place the oil into a hot sauté pan over a medium heat.
Carefully toss in the spinach. Stir the heavy cream, bacon, onions, and tomatoes.
2. Season to taste with salt and pepper. Serve immediately.
Yield: 4 side dish servings