Recipe provided by |Chef/Owner Holly Smith

Servings: 8

INGREDIENTS

3 racks American Lamb racks, frenched, fat cap removed

2 zest of oranges, Cara Cara or navel, with vegetable peeler

4 large sprigs rosemary, needles removed, lightly crushed

12 sprigs fresh thyme, lightly crushed by hand

1/2 teaspoon chili flakes

20 cloves garlic, lightly crushed

6 tablespoons extra virgin olive oil

Kosher salt and cracked black pepper to taste

Roasted Brussels Sprouts:

1-1/2 pounds brussels sprouts

unsalted butter as needed

extra virgin olive oil as needed

kosher salt to taste

Cayenne pepper to taste

3 tablespoons finely chopped garlic

20 anchovy filets, rough chop

Piments d’Argile or Espelette to taste

1 to 2 juice of lemons

Meyer Lemon Crema:

20 Meyer lemon peels (preferably cookers)

8 to 10 Meyer lemons centers 

Simple syrup to taste

Kosher salt to taste

1/2 ligurian olive oil

DIRECTIONS

METHOD:

For Lamb:  Trim excess fat from lamb racks, leaving thin fat cap.  In a bowl, combine zest, rosemary, thyme, chili flakes, garlic and oil, crushing herbs, zest and garlic lightly to release oils.  Rub mixture on racks. Marinate for 24 hours, rotating every 6 hours to ensure best distribution of aromatics.

American Rack of Lamb with Roasted Brussels Sprouts, Toasted Anchovy and Meyer Lemon Crema

Remove marinade from lamb.  Season lamb generously with salt and lightly with black pepper.  On a preheated grill, render and roast fat cap down, turning and continuing to grill to desired doneness; be careful not to burn the bones.  Let rest before serving.

For Roasted Brussels Sprouts:  Clean and trim Brussels sprouts, cutting 1-1/4 pounds in half, and peeling the remaining 1/4 pound to leaves only.  In 2 large heavy-bottomed sauté pans, heat butter and oil together over medium heat. Add halved sprouts; toss and season lightly with salt and cayenne.  Arrange cut-side down. Reserve the leaves. Cook over medium-high heat until golden brown. Flip sprouts; continue to cook until tender. Add leaves; toss together with cut roasted sprouts.  Cook for 1 minute longer. Pull sprouts to one side of the pan; add additional 1 tablespoon butter and 1 tablespoon oil; divide the garlic and anchovy between the two pans. Stir to combine, letting anchovy and garlic melt together; continue to cook until toasted.  Toss to combine. When ready to plate, heat sprouts and adjust seasoning as desired. Add Piments d’Argile/Espelette and finish with lemon juice.

For Meyer Lemon Crema:  In a heavy-bottomed saucepan, combine lemon peels with lemon centers.  Cover with cold water and bring to a boil; drain. Repeat this process 3 to 4 times until lemons are tender and not bitter.  Drain; transfer lemon mixture to blender. Process until smooth. Season with salt; add small amount of simple syrup to balance.  While processing, drizzle in up to 1/2 cup oil; adjust seasoning as necessary. Hold at room temperature. 

To plate:  Place a swoosh of Meyer Lemon Crema with Brussels Sprouts scattered alongside.  Cut the racks into chops and plate 2 or 3 chops per guest. Garnish with preserved Cara Cara and Meyer Lemon if desired. 

Recipe and image provided by the American Lamb Board