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Classic Roasted Rack of Lamb

Classic Roasted Rack of Lamb

Chef Danielle Kartes is preparing a delicious lamb dish with walnut and parsley pesto and baby potatoes and shallots.
Ingredients for Lamb
  • 2 2-3 lb. racks of lamb
  • 2 Tbsp. butter
  • ½ cup Dijon mustard
  • 2 heaping Tbsp. rosemary
  • 2 heaping Tbsp. chopped parsley
  • 4 garlic cloves, crushed
  • Salt and pepper to taste
Ingredients for Walnut and Parsley Pesto
  • ½ cup walnuts
  • 1 bunch curly parsley
  • 1 tsp. fresh rosemary
  • 1 small clove garlic
  • ½ cup parmesan cheese
  • ½ cup olive oil
  • Juice of one lemon
  • Salt and pepper to taste
Ingredients for Roasted Potatoes and Shallots
  • 2-3 lbs. small or baby Yukon gold (or red bliss) potatoes, halved
  • 5-6 medium sized shallots, peeled with the rood end intact, sliced in half
  • 2 Tbsp. olive oil suitable for high temp roasting
  • Salt and pepper to taste
Ingredients for Parmesan Cauliflower Mash
  • 2 lbs. of cauliflower (equivalent to 1 large head or two small heads of cauliflower)
  • 2 tsp. olive oil
  • Salt & pepper to taste
  • 1 cup chicken broth
  • 1 onion, sliced
  • 1 ½ cups cream
  • ½ cup butter
  • 1 cup Parmesan

Directions fro Lamb

To prepare the lamb, preheat your oven to 475 degrees. Allow the lamb to sit on the counter at room temperature for 30 minutes prior to searing. While the lamb is coming to room temp, prepare the herb paste for the racks. Mix the mustard, herbs, and garlic; set aside. Melt butter over medium-high heat in a large skillet suitable for searing, like cast iron. Season the lamb liberally with salt and pepper, and sear on all sides, starting with the fat cap first. Once the lamb is browned, about 4-6 minutes, remove from the pan and generously rub the mustard and herb paste all over the lamb. Put the lamb back into the heat-proof skillet, fat cap facing up, and roast in the oven for 18 minutes. Remove the lamb and allow to rest for 5-7 minutes before slicing into double chops.

Directions for Pesto

Pulse all the ingredients in a food processor until combined but not a paste. A bit of texture is great in this pesto. Curly parsley has a milder flavor than flat leaf, but feel free to substitute if you’d like. This pesto keeps well for up to one week in the refrigerator. Remove from the refrigerator at least 30 minutes before serving.

Directions for Roasted Potatoes

Preheat oven to 375 degrees. Toss the potatoes with the oil, seasonings, and shallots, then pour out onto a baking sheet and roast for 30-35 minutes or until the potatoes are fork-tender. Allow to rest on the baking sheet while you prepare the lamb.

Directions for Cauliflower Mash

In a large soup or stock pot chop bring the stock to a simmer over medium high heat and add the chopped cauliflower and diced onion. Simmer, until the cauliflower is falling apart and much of the stock has evaporated, about 20 minutes. Add the heavy cream, butter, salt and pepper. Using a stick blender, blend the mixture until smooth. It will be thick. Fold in the parmesan cheese. Serve hot.

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