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3- 1 lb. Bone-in
racks of lamb (I like New
Zealand
lamb)
3 T. olive
oil
Salt and pepper to
taste
6 large Yukon Gold
potatoes, peeled and cut into
cubes
1 large bulb fresh
fennel,
sliced
1 large garlic clove,
smashed and
peeled
½ lb. freshly shelled
peas
12 large mint
leaves
¼ cup extra virgin
olive oil
For vegetables,
preheat oven to 400
degrees.
Bring a large pot of
salted water to a
boil.
Set up 2 large bowls
of ice
water.
Blanch the peas
quickly for 30 seconds and remove to the ice
water in order to halt
cooking.
Repeat by adding the
potatoes and wait until the water returns to a
boil.
Cook for five more minutes. Remove
potatoes to the second bowl of ice
water.
For finishing, in a
large roasting pan add ¼ cup olive oil,
potatoes, sliced fennel, and roast in preheated
oven for fifteen
minutes.
Rub the lamb racks
with 3 T. of oil. Season
with salt and
pepper.
Heat a skillet over
high heat and sear lamb on all sides until
golden brown. Set
aside.
Return to the oven
and add the garlic. Lightly
season the potatoes.
Place seared lamb
racks on top of the vegetables and continue to
roast for 20 minutes more or until the lamb’s
internal temperature reaches 120
degrees.
When the lamb is
cooked, remove to a cutting board and allow to
rest for ten minutes before
carving.
Stir the peas and
mint into the potatoes and toss to warm.
Place the vegetables
on a large platter reserving pan drippings.
Carve lamb, arrange
over potatoes, and drizzle with
juices.
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