Herb Marinated Lamb* Recipe
Roasted Rack of Lamb, Parmesan Polenta, Roasted Brussel Sprouts, Blackberry Demi Glace
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Ingredients
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Herb Marinade & Lamb
Parmesan Polenta
Roasted Brussels Sprouts
Blackberry Demi-Glace
Method
Herb Marinade & Lamb
- 1
Prepare herb marinade
In a small bowl combine 4 tbs olive oil, chopped rosemary, thyme, parsley, minced garlic, Dijon mustard, lemon zest, 2 tsp kosher salt and 1 tsp black pepper. Stir until a coarse paste forms.
- 2
Trim and season lamb
Pat the rack of lamb dry with paper towels. Score the fat lightly in a crisscross pattern (do not cut into the meat). Season the exposed meat side lightly with a pinch of additional salt and pepper.
- 3
Marinate
Spread two-thirds of the herb paste evenly over the meat side of the rack, pressing so it adheres. Reserve the remaining paste. Place the lamb in a shallow dish, cover, and refrigerate for at least 1 hour and up to 6 hours to allow flavors to penetrate. Remove from refrigerator 30 minutes before roasting to come toward room temperature.
- 4
Sear (optional but recommended)
Preheat oven to 425°F (220°C). Heat a large ovenproof skillet over high heat until hot. Add 1 tbs olive oil and sear the fat side of the rack 2–3 minutes until golden brown. Flip and sear the meaty side 1 minute to set the herb crust. If your pan is not ovenproof, transfer the lamb to a roasting pan.
- 5
Roast
Place the rack bone-side down (fat cap up) in the oven. Roast at 425°F (220°C) for 18–25 minutes depending on desired doneness: about 18–20 minutes for medium-rare (internal temp 125–130°F / 52–54°C), 22–25 minutes for medium (135°F / 57°C). During the last 5 minutes, brush the reserved herb paste over the top and return to oven to set.
- 6
Rest and slice
Remove lamb from oven and transfer to a cutting board. Tent loosely with foil and rest 10–12 minutes (carryover will raise internal temp ~5°F). Slice between the ribs into individual chops or long double chops to serve.
Parmesan Polenta
- 7
Boil water
In a medium saucepan bring 4 cups water and 1 tsp salt to a rolling boil over high heat.
- 8
Whisk in polenta
Reduce heat to medium-low. Slowly whisk in 1 cup polenta in a steady stream to avoid lumps. Continue whisking until the mixture thickens and starts to bubble.
- 9
Simmer and stir
Reduce heat to low and cook, stirring frequently with a wooden spoon, for 20–25 minutes until the polenta is thick and creamy and the grains are tender. If it becomes too stiff, stir in up to 1/4 cup extra water or milk to reach desired consistency.
- 10
Roasted Brussels Sprouts
- 11
- 12
Roast
Spread sprouts cut-side down on a rimmed baking sheet in a single layer. Roast for 18–22 minutes, until deep golden and tender, tossing once midway for even browning.
- 13
Finish
If desired, drizzle 1 tbs balsamic glaze over the roasted sprouts and toss gently. Keep warm until serving.
Blackberry Demi-Glace
- 14
Sauté shallot and reduce wine
In a small saucepan melt 1 tbs butter over medium heat. Add 1 tbs minced shallot and sauté 1–2 minutes until translucent but not browned. Add 1 cup red wine, increase heat to medium-high, and simmer until reduced by about half (approximately 6–8 minutes).
- 15
Add blackberries and demi-glace
Add 1 cup blackberries, 1 cup beef demi-glace, 1 tsp brown sugar (or honey), and 1 fresh thyme sprig. Reduce heat to medium-low and simmer gently 8–10 minutes, mashing some of the berries with a spoon to release juices and thicken the sauce.
- 16
Strain and finish
Remove thyme sprig. For a smooth sauce, pass the mixture through a fine-mesh sieve into a clean saucepan or bowl, pressing on solids to extract flavor; discard solids. Return strained sauce to low heat, whisk in remaining 1 tbs cold butter to gloss the sauce, and season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper to taste. Keep warm; reheat gently if needed before serving.