American Rack of Lamb with Brussel Sprouts
American Rack of Lamb with Brussel Sprouts
American Rack of Lamb with Brussel Sprouts

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

    

December 22, 2015

Award Winning Chef Holly Smith combines her passion for Northern Italy style cuisine with this mouth watering lamb dish served over Meyer Lemon Crema.

  • Prep: 6 hrs
  • Cook: 1 hrs
  • Yields: 8 Servings

Ingredients

3 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

½ tsp Chili flakes

20 cloves Garlic, lightly crushed

6 tbsp Extra virgin olive oil

Kosher salt and cracked black pepper (to taste)

ROASTED BRUSSELS SPROUTS

1 ½ lbs Brussels sprouts

Unsalted butter (as needed)

Extra virgin olive oil (as needed)

Kosher salt (to taste)

Cayenne pepper (to taste)

3 tbsp Finely chopped garlic

20 Anchovy filets, rough chop

Piments d’Argile or Espelette (to taste)

1-2 Juice of lemons

MEYER LEMON CREMA

20 Meyer lemon peels (preferably cookers)

8-10 Meyer lemons centers

Simple syrup (to taste)

Kosher salt (to taste)

½ cup Ligurian olive oil

Directions

1For the 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.

2Remove 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.

ROASTED BRUSSELS SROUTS

1Clean 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.

2Add 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.

3Cook 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.

MEYER LEMON CREMA

1In 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 SERVE

1place 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.

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