Grilled Lamb Rack Recipe

Prepare and season

Take the frenched lamb rack out of the refrigerator 30–45 minutes before cooking to come to near room temperature. Pat dry with paper towels. In a small bowl combine 2 tbs olive oil, minced garlic, chopped rosemary, 1.5 tbs kosher salt and 1 tsp black pepper. Rub the mixture evenly over the meat side of the lamb rack and the fat cap. Let rest while you prepare the other components.

Sear and grill

Preheat a grill or grill pan to medium-high (about 425°F/220°C). Heat a large ovenproof skillet over high heat until shimmering, add 1 tbs butter and sear the lamb, fat-side down first, for 2–3 minutes until golden. Turn and brown the other sides for 1–2 minutes. Transfer the skillet (or place the rack on a roasting tray) to the grill or into a preheated oven at 400°F (200°C). Roast 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. For medium cook to 135°F (57°C). Remove from heat, tent loosely with foil and rest 10 minutes (internal temp will rise ~5°F).

Carve

After resting, cut the rack between the bones into individual chops or into two long cutlets. Keep warm while finishing sauce and sides.

Place the cubed celeriac and potato in a medium pot and cover with cold water by 1 inch. Add a pinch of salt and bring to a boil over high heat. Reduce to a simmer and cook until very tender, about 18–22 minutes. Drain well.

Return the drained vegetables to the pot over very low heat for 1–2 minutes to evaporate residual moisture. Off heat, add 2 tbs butter, 1/2 cup heavy cream and 1/4 cup milk. Using an immersion blender or food mill, purée until very smooth. If needed, add additional milk 1 tbsp at a time to reach desired consistency.

Season with 3/4 tsp salt, 1/4 tsp white pepper and 1/2 tsp lemon juice. Taste and adjust seasoning. Keep warm until plating.

Rinse the chard well, pat dry. If stems are thick, slice stems thinly and separate from leaves. Heat 1 tbs olive oil in a large skillet over medium heat. Add minced shallot and sliced garlic, cook until softened and fragrant, about 1–2 minutes (do not brown).

Add the chopped chard stems first and sauté 1–2 minutes, then add the leaves in batches, tossing until just wilted, about 2–3 minutes total. Season with 1/2 tsp salt and finish with 1/2 tsp lemon zest. Toss and remove from heat. Keep warm.

While the lamb rests, make the jus. In a small saucepan heat 1 tsp olive oil over medium heat. Add the finely chopped shallot and sauté until translucent, 2–3 minutes. Add red wine and increase heat to medium-high; reduce wine by about half (3–4 minutes).

Add 2 cups beef or lamb stock and 2 sprigs rosemary. Bring to a simmer and reduce until slightly syrupy and a scant cup remains, about 10–12 minutes. Remove rosemary sprigs and strain into a clean saucepan or bowl, pressing solids to extract flavor.

Over low heat whisk in 1 tbs cold cubed butter to finish the sauce, which will give it a glossy sheen and slightly thicken it. Season with 1/4 tsp salt and black pepper to taste. Keep warm. If sauce is too thin, simmer a little longer; if too strong, add a splash of stock or water.

Spoon a generous portion of celeriac purée onto each plate and smear slightly. Arrange a portion of wilted rainbow chard beside the purée. Place 2–3 lamb chops per serving on top of the purée or leaning against it. Spoon warm rosemary jus over the lamb and a little around the plate. Garnish with a small sprig of fresh rosemary if desired and serve immediately.