Roasted Lamb Racks With Chanterelles & Garlic Rabe

6
Servings
1d
Prep Time
1h
Cook Time
1d 1h
Ready In


"Recipe source: Bon Appetit (March 2010)"

Original recipe yields 6 servings
OK
  • FOR LAMB
  • FOR GARLIC RABE
  • FOR CHANTERELLES

Nutritional

  • Serving Size: 1 (248.8 g)
  • Calories 750.4
  • Total Fat - 71.8 g
  • Saturated Fat - 18.4 g
  • Cholesterol - 79.9 mg
  • Sodium - 2442.3 mg
  • Total Carbohydrate - 9.9 g
  • Dietary Fiber - 3.3 g
  • Sugars - 1.5 g
  • Protein - 19.2 g
  • Calcium - 104.9 mg
  • Iron - 3.6 mg
  • Vitamin C - 71.4 mg
  • Thiamin - 0.2 mg

Step 1

To make the lamb: toast fennel seeds in a skillet over medium high heat until aromatic and slightly darker in color, stirring often (1 minute). Place in blender with the next 9 ingredients (-vinegar) and puree until smooth. Place in large resealable plastic bag and add lamb; seal and turn to coat. Refrigerate overnight, turning occasionally. Let stand at room temperature for one hour before cooking.

Step 2

To make the garlic rabe: cook garlic in a large pot of boiling water for 1 minute. Using a slotted spoon, transfer garlic to mini processor. Reserve cooking water. Toast fennel seeds and cumin seeds in a small skillet until aromatic, stirring often (1-2 minutes). Grind seeds in mortar with pestle or in spice mill. Transfer to processor. Add oil and next 3 ingredients (-anchovy (if using, rosemary and crushed red pepper flakes) and puree until smooth.

Step 3

Bring reserved water to a boil and add broccoli rabe and cook until crisp-tender (3-5 minutes); drain. Rinse broccoli rabe under cold water to cool. Drain. ***do ahead garlic paste and broccoli rabe can be made 8 hours ahead. Cover and chill garlic paste. Wrap broccoli rabe in paper towels, then plastic and chill.

Step 4

To make the chanterelles: combine first 4 ingredients (chanterelles - shallot) and marinate for 10 minutes. Heat skillet over medium high heat and add mushroom mixture; sprinkle with salt and pepper and saute until liquid is released (3-5 minutes). Add broth and simmer until mushrooms are tender (5 minutes). Stir in thyme. Season with salt and pepper. ***can be made 2 hours ahead. Let stand at room temperature. Rewarm over medium heat before using.

Step 5

Preheat oven to 400 degrees F. Line large rimmed baking sheet with foil. Heat heavy skillet over medium high heat.

Step 6

Remove lamb from bad with some marinade still clinging. Add lamb to skillet (working with one rack at a time if needed)and cook to brown all side (5 minutes). Transfer to prepared baking sheet, bone side down. Roast lamb until thermometer inserted into center registers 135 degrees F for medium rare (25-30 minutes). Let rest 10 minutes.

Step 7

Meanwhile place garlic paste and broccoli rabe in heavy large nonstick skillet. Cook over medium high heat until evenly incorporated and heated through (5 minutes), stirring often. Season to taste with salt and pepper.

Step 8

Cut lamb between bones into individual chops. Divide chops, garlic rabe and mushrooms among plates and serve.

Tips & Variations


No special items needed.

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