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 Time6 hrsCook Time1 hrTotal Time7 hrs
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
1 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 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)
12 Juice of lemons
MEYER LEMON CREMA
20 Meyer lemon peels (preferably cookers)
810 Meyer lemons centers
Simple syrup (to taste)
Kosher salt (to taste)
1 cup Ligurian olive oil
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
3Clean 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.
4Add 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.
5Cook 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
6In 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
7place 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.
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
1 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 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)
12 Juice of lemons
MEYER LEMON CREMA
20 Meyer lemon peels (preferably cookers)
810 Meyer lemons centers
Simple syrup (to taste)
Kosher salt (to taste)
1 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
3Clean 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.
4Add 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.
5Cook 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
6In 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
7place 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.
American Rack of Lamb with Roasted Brussels Sprouts, Toasted Anchovy and Meyer Lemon Crema
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