Quick Overview: Lamb is this deliciously juicy yet flavorful protein that I’ve always really wanted to make but never got to due to time constraints and other life reasons. That said, a rather ambitious idea for a recipe entered my head the other day so I had to go out and make it. About halfway through though I realized I was a bit over ambitious and changed things slightly.
That said, the dish comes together rather cohesively and better than I had anticipated as I had some concerns about the individual components not complimenting each other too well but turns out my concerns were misplaced.
- One Pound Rack of Lamb
- Some amount of Parsnips and Carrots
- A “thing” of Fennel
- Some sort of red wine
- Dried Cherries
- Fresh Raspberries and Blackberries
- Fresh Thyme and Mint
- Garlic, Honey, Olive Oil or Grape Seed Oil, Salt, Pepper, Flour, Turmeric, Sumac, and Cumin
- Peel the Carrots and Parsnips.
- Chop the carrots and parsnips into small pieces. Then throw the parsnips into a pot with water. Salt the water, bring it to a boil and then allow to simmer until the parsnips are soft.
Pre-heat the oven to 400 degrees.
Chop fennel into small pieces.
- Toss fennel and carrots in oil. Season with salt, pepper, garlic, and fresh thyme.
- Toss the tray with the carrots and fennel into the oven. Leave them in there until they start to brown/caramelize. This will probably take a good 15-20 minutes probably.
- In a small bowl mix salt, pepper, a bit of flour, turmeric, cumin, sumac, honey, garlic, fresh thyme, and olive oil and blend until you get a thick slurry.
- Using that slurry, smother the rack of lamb.
- Take the carrots out of the oven. Set the oven to 450 for the rack of lamb.
- Take 3/4ths of the roasted fennel and all of the carrots. Set those aside.
- Using the remaining fennel and the boiled parsnips, blend it together with a bit of the water you boiled the parsnips in with some salt and cheese.
- Roast the rack of lamb at 450 F for 15 minutes. After 15 minutes take it out and turn it over and finish at 300 F for 10 minutes. Internal temp should be around 125 F when it is finished.
- Taking some of the burnt pieces of rub and oil from the lamb and mix it with a bit of red wine, the cherries, fresh raspberries and blackberries in a pan and bring it to a boil. Salt slightly and add honey to taste. What you’re aiming for her is a slightly sweet, acidic sauce with a hint of salt since we’re not aiming to make a fruit glaze of this but rather something to cut through the underlying richness of everything else in this dish.
- Get a few dollops of greek yogurt, zest the lemon, and chiffonade – a fancy word for chop in this case – some fresh mint and mix it together. Use this to garnish your lamb.