Govind Armstrong’s Holiday Rack of Lamb with Rosemary and Thyme Ash and Mashed Root Vegetables
Ingredients for Rack of Lamb
- “Frenched” Rack of Lamb (7 or 8 chops on the rack)
- 1 tablespoon cumin
- 2 teaspoons coriander
- 1 tablespoon paprika
- 1 teaspoon brown sugar
- 3-4 sprigs of fresh rosemary
- 3-4 sprigs of fresh thyme
Directions for preparing Rack of Lamb
- Preheat oven to 350 F.
- Trim some of the fat from the bones between each of the lamb chops. (This technique is called “Frenching.”)
- In a small bowl, mix together cumin, coriander, paprika and brown sugar to be used as a rub.
- Place Lamb on a baking rack on top of a baking sheet.
- Generously use your rub on both sides of the rack of lamb, making sure to actually rub it into the meat a little on both sides.
- Once lamb has been rubbed, place 2 sprigs of rosemary and 2 sprigs of thyme on top of the rack of lamb and bake at 350 degrees for 20-25 minutes for a perfect medium rare rack of lamb.
- When lamb is done, remove from oven and let rest 5-7 minutes.
- Just before slicing the lamb, use a kitchen torch to light the rosemary and thyme that is on top of the finished lamb. As the herbs burn, not only does it create a great aroma in the kitchen, it also creates an “infusion” of the herbs that will add another level of flavor to the lamb. (Use a large kitchen knife to pat the herbs to control the flame and also spread around the ash. **USE CAUTION with this last step, as you do not want to catch anything else on fire. If you are not comfortable using a flame in the kitchen, this step can be skipped.)
Mashed Root Vegetable
(Prepare while your Rack of Lamb is roasting)
Ingredients for Root Vegetables
- 1 celery root, peeled and diced
- 1 rutabaga, peeled and diced
- 2 sweet potatoes or yams, peeled and diced
- 2 parsnips, peeled and diced
- 2 carrots, peeled and diced
- 1 tablespoon maple syrup
- Pinch of salt
- Pinch of fresh cracked black pepper
Directions for Root Vegetables
- Boil all diced vegetables together in lightly salted water just until they are soft.
- Drain well and with a hand masher, roughly mash all vegetables together with Maple Syrup. (Do not mash them smooth you want a chunky more rustic and hearty texture).
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