Lamb Rack Recipe

Season and rest

Pat the lamb racks dry with paper towels. Rub both racks evenly with 2 tbs olive oil, then season all over with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Tuck 2 thyme sprigs and one smashed garlic clove under the fat cap of each rack. Let rest at room temperature for 30 minutes.

Sear and grill

Preheat a grill to medium-high (about 400°F / 200°C) or heat a heavy ovenproof skillet over high heat. Sear the lamb, fat side down first, 2–3 minutes until well browned, then 1–2 minutes on the bones/ends. If using a grill, transfer to indirect heat; if using skillet, move pan to a 400°F oven. Cook until an instant-read thermometer inserted into the thickest part reads 125°F (52°C) for medium-rare, about 12–18 minutes depending on thickness. Baste once with pan juices or reserved oil/thyme during cooking.

Rest

Remove racks to a cutting board, tent loosely with foil and rest 10 minutes before slicing into individual chops. Resting will carry the temperature to about 130–135°F (54–57°C).

Cook polenta

Bring 4 cups water and 1 cup milk to a simmer in a medium saucepan. Add 1 tsp salt. Gradually whisk in 1 cup polenta. Reduce heat to low and cook, stirring frequently, until thick and tender, 20–25 minutes (follow package if different). Stir in 2 tbs butter and 1 tbs grated parmesan. Fold in 1 cup fresh corn kernels. Adjust seasoning to taste.

Set and grill

Spread polenta in a shallow oiled baking dish or sheet pan to about 3/4-inch thickness. Chill in refrigerator until firm, at least 1 hour (or 20–30 minutes in freezer). Once firm, cut into 8 portions or use a ring cutter for rounds. Brush both sides lightly with 1 tbs olive oil and grill over medium-high heat 2–3 minutes per side until char marks form and exterior is crisp. Keep warm.

Prepare parsnips

In a medium sauté pan, melt 2 tbs butter over medium heat. Add the sliced parsnips and 1 tsp sugar; sauté 2–3 minutes to coat and begin browning.

Simmer in stock

Add 1 cup stock, 1 tsp salt and 1 tsp pepper, then add the thyme sprig and bay leaf if using (optional). Bring to a simmer, reduce heat to low, cover and cook until parsnips are tender and most liquid has reduced to a glossy glaze, 12–15 minutes. Remove thyme and bay leaf, finish with 1 tsp lemon juice and adjust seasoning. Sprinkle with chopped chives if desired.

Blend emulsion

Place 6 peeled black garlic cloves, 3 tbs olive oil, 1 tbs warmed neutral oil, 1 tsp lemon juice, 1 tsp salt and 1 tsp black pepper in a blender or food processor. Blend until completely smooth, about 1–2 minutes, scraping down sides as needed. If too thick, add a few drops of warm water or oil to reach a silky, spoonable emulsion. Taste and adjust salt/lemon.

Strain (optional)

For a very smooth sauce, pass the emulsion through a fine-mesh sieve, pressing with the back of a spoon. Keep at room temperature; it can be gently warmed before plating but should remain emulsified.

Reduce wine

In a small saucepan heat 1 tsp olive oil over medium heat. Add the minced shallot and sauté until translucent, 1–2 minutes. Add 1 cup Malbec and 1 sprig thyme and 1 bay leaf. Bring to a boil and reduce until syrupy and reduced to about 1/4 cup, approximately 10–12 minutes.

Finish sauce

Add 1 cup demi-glace to the reduced wine, simmer to combine and reduce slightly, 3–5 minutes. Remove thyme and bay leaf. Off the heat whisk in 2 tbs cold butter, one cube at a time, to melt and slightly thicken the sauce. Season with 1 tsp salt and 1 tsp pepper to taste. Keep warm.

Slice the rested lamb racks into individual chops (about 2–3 per rack depending on size). Place a portion of grilled corn polenta on each plate, spoon a small pool of parsnip vichy beside it, and arrange 2–3 lamb chops leaning on the polenta.

Drizzle a tablespoon or two of Malbec sauce around the protein and a spoonful of black garlic emulsion either atop the polenta or as a dot beside the lamb. Finish with flaky sea salt and a few microgreens or watercress for brightness.

Serve immediately.