Lamb Rack Recipe

Bring lamb to room temperature

Remove lamb racks from the refrigerator 30–45 minutes before cooking to come to room temperature; pat dry with paper towels.

Season

Season both sides of the racks evenly with 2 tsp kosher salt and 1 tsp freshly ground black pepper.

Sear the lamb

Preheat oven to 400°F (200°C). In an ovenproof skillet over medium-high heat, add 1–2 tbs olive oil. When shimmering, place lamb racks fat-side down and sear 2–3 minutes until golden brown. Turn and sear the other side 1–2 minutes. Remove from heat.

Prepare herb crust

In a small bowl combine minced garlic, 2 tbs chopped rosemary, 2 tbs chopped thyme, 3 tbs Dijon mustard, 3 tbs panko breadcrumbs and 2 tbs grated Parmesan. Mix to a paste — the mustard will help it bind. If mixture seems dry, add a scant 1 tsp olive oil.

Apply crust and roast

Brush the seared lamb racks all over the meat (not the bones) with the Dijon-herb paste, pressing gently so crust adheres. Place the skillet (or transfer to a baking tray) into the preheated oven and roast for about 15–20 minutes for medium-rare (internal temp 125–130°F / 52–54°C). For medium roast 20–25 minutes (135°F / 57°C). Use an instant-read thermometer for accuracy.

Rest

Remove lamb from oven, tent loosely with foil, and rest 10 minutes. The internal temperature will rise ~5–7°F; target final temp 130–135°F for medium-rare to medium. Slice into individual chops between the ribs to serve.

Preheat oven to 400°F (200°C) — can be done at same time as lamb. On a rimmed baking sheet, toss 1.5 lbs halved fingerlings with 2 tbs olive oil, 1 tsp chopped rosemary, crushed garlic cloves, 1 tsp kosher salt and 1/2 tsp freshly ground black pepper to coat evenly.

Arrange potatoes cut-side down in a single layer so they roast rather than steam. Roast in the 400°F oven for 25–35 minutes, turning once halfway, until golden brown and tender when pierced with a fork. If cooking concurrently with lamb, place potatoes in oven first or on a separate rack; adjust timing so both finish together.

When done, remove from oven and transfer to a bowl. Discard the whole garlic cloves or mash them into the potatoes for extra flavor. Keep warm until plating.

While potatoes roast and lamb rests, bring a medium pot of salted water to a boil. Add 1 lb cauliflower florets and the smashed garlic clove. Cook until very tender, about 8–10 minutes.

Drain cauliflower well and return to the pot or place in a blender/food processor. Add 2 tbs unsalted butter, 1/2 cup heavy cream, 1/4 cup whole milk, 1 tsp salt and 1/4 tsp white or black pepper.

Purée until completely smooth and velvety. If using a pot and immersion blender, blend thoroughly. If texture is too thick, add up to 1–2 tbs more cream or milk until desired consistency is reached. Taste and adjust seasoning; add 1/2 tsp lemon juice if you want a touch of brightness.

Keep warm over very low heat, stirring occasionally, until ready to plate.

Spoon a generous smear of cauliflower purée onto each plate (about 3–4 tbs per serving) and place 3–4 roasted fingerling potatoes beside it.

Arrange 3–4 lamb chops per rack (depending on rack size), leaning them slightly over the purée so the herb crust is visible. Drizzle with 1 tsp olive oil if desired and garnish with fresh thyme sprig or chopped parsley.

Serve immediately while lamb is warm and potatoes are crisp.