Roasted Lamb with Bouquet of Vegetables

Roasted Lamb with Bouquet of Vegetables
Staff Writer
Bill Milne
Roast Lamb

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).

12
Servings
40
Calories Per Serving
Deliver Ingredients

Notes

* Fines herbs are a classic French mixture of equal parts of chopped fresh chervil, pasrsley, chives, and tarragon. However, you can use whatever fresh herbs appeal to you. Savory or marjoram work well in combination with parsley and chives. Just don’t use dried fine herbs in this recipe since what you really need is the zesty, pungent taste of the fresh

This recipe was adapted from David Burke's New American Classics. To buy his book and read more about David Burke and his cooking, visit his website and Facebook page.

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
  • carrots, cut into small sticks and blanched
  • Japanese eggplants, well trimmed, cut into small sticks and blanched
  • zucchini, trimmed, seeds removed and cut into small sticks
  • yellow squash, trimmed, seeds removed and cut into small sticks
  • 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.

Nutritional Facts

Total Fat
2g
3%
Cholesterol
3mg
1%
Carbohydrate, by difference
5g
4%
Protein
1g
2%
Vitamin A, RAE
18µg
3%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
6mg
1%
Choline, total
4mg
1%
Folate, total
6µg
2%
Magnesium, Mg
3mg
1%
Phosphorus, P
13mg
2%
Selenium, Se
1µg
2%
Sodium, Na
128mg
9%
Water
12g
0%

Lamb Shopping Tip

Look for meat that is bright red. Red meat turns paler as the hemoglobin within releases oxygen – a sign that the meat has been sitting too long at the butcher's counter.

Lamb Cooking Tip

When browning meat, resist the urge to move the meat – you must allow a flavorful crust to form over high heat. Once it has formed, the meat should slide freely with the shake of a pan.

Lamb Wine Pairing

Most red wines, especially cabernet sauvignon, but also including cabernet franc, mourvèdre, Rhône blends, zinfandel, petite sirah, nebbiolo, nero d'avola, primitivo, barbera, and sangiovese.

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