Wednesday, January 5, 2011

Rack of Lamb with Parsnip Puree

I was at the butcher the other day and noticed a rack of lamb just laying there waiting to be consumed.  I've never made one before but they always look really good so I decided to give it a whirl.  I've found really good recipes from this website and decided to use it again for some recommendations on a tasty rack.  After a quick search, this recipe came up and got great reviews and also looked good. I've also added a parsnip puree and roasted carrots as a side.

Here's what goes in -
1/2 cup fresh bread crumbs
2 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil

1 (7 bone) rack of lamb
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons olive oil
1 tablespoon Dijon mustard

3 Parsnips quartered
200mL single (or double cream)
4 medium carrots quartered

Preheat oven to 450 degrees F and move oven rack to the center position.

In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture.  Set aside
Season the rack all over with S+P.  Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat.  Sear rack of lamb for 1 to 2 minutes on all sides.  Set aside for a few minutes. Brush rack of lamb with the mustard, then with your hand pat the bread crumb mixture until evenly coated.

Place the lamb in a roasting tray and place in the preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs. 

While the lamb is in the oven place the parsnips, cream, and a little seasoning into a saucepan and bring to a boil, reduce the heat and simmer for 5-10 minutes or until they are fork tender.  Place in a food processor with some of the cream and whiz it up.  Add a little at a time because you don't want it too soupy.  If you don't have a food processor you could easily mash by hand or an electric mixer.  I used my smoothie maker which worked just fine.  Eat plain or top with fresh chopped parsley.
Toss the carrots in olive oil, salt and pepper and place in the oven for about 15-20 minutes depending on how done you like them.

Here is the final product -

1 comment:

  1. This looks fantastic! It is as though you have become a chef. Is it possible there a new career in your future?!!