Roasted Lamb With Bouquet Of Vegetables

3.9 from 8 ratings

This is a very basic recipe that I have used for baby racks of lamb (allowing one per person) in place of the larger racks, and have sautéed rather than roasted the vegetables. If finishing the vegetables on top of the stove seems like too much work at the last minute, feel free to finish them in the oven along with the lamb. Just be sure that you blanch the onions, carrots, and eggplant; otherwise they will not be cooked enough with the quick sauté (or roast).

Servings

servings

Ingredients

1/2 cup vegetables
six 12-ounce baby lamb racks, frenched
1 tablespoon fines herbes*
1/4 cup unsalted butter, softened
1/4 cup minced shallots
12 pearl onions, peeled and blanched
3 carrots, cut into small sticks and blanched
3 japanese eggplants, well trimmed, cut into small sticks and blanched
2 zucchini, trimmed, seeds removed and cut into small sticks
2 yellow squash, trimmed, seeds removed and cut into small sticks
2 red bell peppers, trimmed, seeded and cut into small sticks
1/4 cup chicken stock
salt and pepper, to taste

Directions

Preheat the oven to 500 degrees.
Place 1/4 cup of the oil in each of two large ovenproof sauté pans over high heat. Bring the oil up to the smoke point. Season the lamb racks with salt and pepper and immediately put them, skin side down, into the hot pans. Lower the heat to medium and sear the meat for about 3 minutes, or until golden brown. Transfer it to the preheated oven and roast for 8 minutes. Turn the lamb and continue to roast it for an additional 6 minutes, or until an instant-read thermometer inserted into the center of the meat reads 140 degrees. Remove the lamb from the oven and allow it to rest for 5 minutes.
While the lamb is roasting, prepare the vegetables. Place the clarified butter in a large sauté pan over high heat. When the butter just begins to smoke, add the potatoes. Season to taste with salt and pepper and saute the potatoes for about 10 minutes, or until they are tender and golden brown. Add the fines herbes and toss to coat.
Melt the unsalted butter in a large sauté pan over medium heat. Add the shallots and sauté them for about 3 minutes, or until the shallots have sweat their liquid but have not taken on any color. Add the pearl onions, carrots, eggplant, zucchini, yellow squash, and bell pepper. Add the stock and bring to a boil. Lower the heat and cook for about 4 minutes, or until the vegetables are just cooked. Remove them from the heat and season to taste with salt and pepper.
Carve the lamb into chops or medallions and place them on a serving platter. Place the vegetables in separate serving bowls and serve, family style, along with the lamb.