Niman Ranch Herb-crusted Rack Of Lamb Recipe

1. Prepare and season

Remove racks from refrigerator 30 minutes before cooking to come to room temperature. Pat dry with paper towels. Season meat side generously with 2 tsp kosher salt and 1 tsp freshly ground black pepper.

2. Sear

Preheat oven to 425°F (220°C). Heat 2 tbs olive oil in a large ovenproof skillet over medium-high heat until shimmering. Place racks, fat side down, and sear 2–3 minutes until browned. Turn and brown the other side briefly (1 minute). Remove skillet from heat.

3. Herb crust

In a bowl combine 3 tbs Dijon mustard and 2 minced garlic cloves. Brush mustard mixture evenly over the meat (not the exposed ribs). In a separate bowl mix 1 cup panko, 1 tbs grated Parmesan, 2 tbs chopped rosemary and 2 tbs chopped thyme. Press breadcrumb-herb mixture onto the mustard-coated racks to form an even crust.

4. Roast

Transfer racks (bone side down, crust up) to the ovenproof skillet or a roasting pan. Roast at 425°F (220°C) for 12–18 minutes for medium-rare (internal temp 125–130°F / 52–54°C). For medium, roast 18–22 minutes. Remove from oven and tent loosely with foil; rest 10 minutes before slicing.

5. Rinse 1 cup pearled farro under cold water. In a medium saucepan, combine farro and 3 cups stock. Bring to a simmer over medium-high heat, reduce to a low simmer, cover and cook 20–25 minutes until tender but still slightly chewy. Drain any excess liquid and keep warm.

6. While farro cooks, heat 1 tbs olive oil and 2 tbs unsalted butter in a large skillet over medium-high heat. Add 1 diced shallot and sauté 2 minutes until translucent. Add 10 oz sliced wild mushrooms and 1 clove minced garlic; sauté 5–7 minutes until mushrooms release liquid and begin to brown.

7. Stir in 1 tsp fresh thyme leaves, 1 tsp salt and 1/2 tsp black pepper. Add cooked farro to the mushroom pan and toss to combine over low heat for 1–2 minutes. Stir in 1/4 cup grated Pecorino or Parmesan and 2 tbs chopped parsley. Adjust seasoning to taste and keep warm until plating.

8. Preheat oven to 400°F (200°C) (can be done simultaneously with lamb if timing allows). Toss 2 cups cubed sweet potatoes with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp ground cinnamon on a baking sheet in a single layer.

9. Roast sweet potatoes 20–25 minutes, turning once, until tender and edges caramelize.

10. In a small bowl whisk 2 tbs pomegranate molasses, 1 tbs honey and 1 tsp fresh lemon juice. When sweet potatoes are done, transfer to a mixing bowl; drizzle glaze over hot potatoes and toss to coat. Return to the baking sheet and roast 2–3 more minutes to set the glaze. Scatter 2 tbs pomegranate arils over finished potatoes.

11. While racks roast, make the jus. In a small saucepan melt 1 tbs unsalted butter over medium heat. Add 1 small minced shallot and 1 crushed garlic clove; sauté 1–2 minutes until fragrant but not browned.

12. Add 1 cup lamb bones (or substitute) and brown lightly for 2–3 minutes, then deglaze pan with 1/2 cup red wine, scraping any browned bits. Reduce wine by half over medium heat.

13. Add 1 cup low-sodium beef or veal stock, 1 thyme sprig and 1 bay leaf. Simmer gently 10–12 minutes to concentrate flavors. Strain jus through a fine mesh sieve into a clean saucepan, press solids to extract liquid, discard solids. Return jus to low heat, whisk in 1/2 tsp salt and 1/4 tsp black pepper, and finish with 1 tsp olive oil for shine. Keep warm until serving.

14. Slice each rested rack into individual chops (between the bones). Place a portion of wild mushroom farro on each plate, top with 2–3 lamb chops arranged on the farro, and spoon natural jus around the meat.

15. Add a generous spoonful of pomegranate-glazed sweet potato beside the farro. Drizzle a small amount of finishing olive oil over the lamb and finish with microgreens or chopped parsley and a few extra pomegranate arils for color. Serve immediately.