Rack Of Lamb Recipe

In a small saucepan combine rice vinegar, water, sugar, salt, peppercorns and bay leaf. Bring to a simmer over medium heat, stirring until sugar dissolves. Remove from heat and let cool 5 minutes.

Place sliced turnips in a heatproof jar or bowl. Pour warm pickling liquid over turnips ensuring they are submerged. Let cool to room temperature, then cover and refrigerate at least 2 hours (overnight preferred). Discard bay leaf before serving.

Pour 1 tablespoon gelatin into 1/4 cup cold water in a small bowl and let bloom 5 minutes.

In a small saucepan combine passionfruit pulp, 2 tablespoons sugar and lemon juice. Warm over low heat until just simmering, stirring to dissolve sugar.

Remove from heat, stir in bloomed gelatin until fully dissolved. If too acidic, taste and add up to 1 teaspoon more sugar. Strain mixture through a fine sieve to remove seeds for a smooth gelée (optional).

Pour into a shallow container or small ring molds to set. Chill in refrigerator until firm, about 2 hours. Once set, cut into small quenelle-sized spoonfuls or small squares for plating.

Toast pistachios in a dry skillet over medium heat 3–4 minutes until fragrant, stirring frequently. Let cool slightly.

Pulse toasted pistachios in a food processor to a coarse crumb (do not over-process to a paste). Transfer to a bowl and stir in panko, chopped parsley, lemon zest, salt, pepper and melted butter until mixture holds together when pressed.

Preheat oven to 425°F (220°C). Line a baking sheet with foil.

Pat racks dry and trim any excess fat. Season all over with 2 tsp kosher salt and 1 tsp freshly ground black pepper.

Heat 2 tablespoons olive oil in a large ovenproof skillet over high heat until shimmering. Sear racks, fat side down first, 1–2 minutes per side until golden brown to develop color (about 6 minutes total).

Remove skillet from heat. Brush the meaty side of each rack evenly with Dijon mustard.

Press the pistachio-panko mixture onto the mustard-coated surfaces, compacting gently so the crust adheres.

Place the skillet with racks into the preheated oven and roast until the internal temperature reaches 125°F (52°C) for medium-rare, about 12–15 minutes depending on size. For medium, roast to 135°F (57°C). Use an instant-read thermometer to confirm.

Transfer racks to a cutting board, tent loosely with foil and rest 8–10 minutes (carryover will raise temp ~5°F).

Cut each rack between the bones into individual chops (8 chops per rack typical). Keep warm.

While lamb roasts, toss carrots, beets and parsnip with 2 tbsp olive oil, thyme, 1 tsp kosher salt and 1/2 tsp black pepper on a rimmed baking sheet in a single layer.

Place vegetables in the oven alongside the lamb if space allows, roast until tender and lightly caramelized, about 20–25 minutes, turning once halfway. Smaller vegetables may finish sooner—remove when fork-tender and golden.

Spoon or place small pieces of passionfruit gelée on each plate where the lamb will rest; the bright acid will complement the meat.

Arrange 3–4 roasted vegetables per plate beside a cut lamb chop or two. Fan lamb chops slightly over the gelée.

Add 2–3 pickled turnip rounds per plate for brightness and crunch.

Drizzle a teaspoon of extra virgin olive oil over vegetables, scatter microgreens, and finish with a light pinch of sea salt flakes over lamb and veggies.