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

  1. Preheat oven to 350 F.
  2. Trim some of the fat from the bones between each of the lamb chops. (This technique is called “Frenching.”)
  3. In a small bowl, mix together cumin, coriander, paprika and brown sugar to be used as a rub.
  4. Place Lamb on a baking rack on top of a baking sheet.
  5. 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. 
  6. 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.
  7. When lamb is done, remove from oven and let rest 5-7 minutes.
  8. 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

  1. Boil all diced vegetables together in lightly salted water just until they are soft.
  2. 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).