
Serves 4
Ingredients for Lamb Rack:
** NOTE: save small pieces of lamb trimmings for sauce – the small pieces from in between the bones work best.
Method:
Season lamb with salt and pepper. Sear lamb in a hot skillet on all sides to golden brown. Roast in a 400F oven for 6 minutes. Place aside to cool.
Mix roasted garlic, rosemary and honey mustard together in a small bowl.
Fold chives and breadcrumbs together in a separate bowl.
Smear honey mustard mix on the outside of both lamb racks to coat from the meat at the edge of bone to the bottom outside edge of the meat.
Spread breadcrumbs on a plate and firmly press honey mustard coated part of the lamb rack in the breadcrumbs to coat.
At this point lamb can be roasted to desired doneness or placed in the refrigerator until you are ready to cook and serve.
For medium rare roast lamb racks in a 400F oven breadcrumb side up for 12 minutes.
Ingredients for Ratatouille
**NOTE: To help peel plunge in boiling water for 10 seconds.
Method:
In a medium size heavy bottom sauce pan sauté onions, peppers, zucchini and eggplant in extra virgin olive oil and butter on medium heat until vegetables are caramelized or approximately 10-15 minutes. Season with salt and pepper.
Add garlic and a little more butter and sauté until garlic caramelizes – approx 2/3 minutes. Add tomatoes and stir in and scrape the bottom of the pan. Cook down until almost all tomato water has evaporated. Remove from heat and season to taste. Stir in herbs. Serve or cool to reheat and serve later
Ingredients for Gremolata Sauce
Method:
In a small heavy bottom sauce pan heat 2 tbsp canola oil and cook lamb scraps to golden brown. Add shallots, 1 tbsp butter and lemon zest and cook till shallots are translucent.
Add garlic and cook for one minute. Strain off excess fat
Add tomatoes and cook another minute all the while scraping the bottom of the pan. Add white wine and cook until almost all liquid has evaporated.
Add stock and reduce by half. Season to taste. Add herbs and serve or put aside until ready to serve – sauce can be served as is or strained if you prefer
Trevor Wilkinson
~ is the Executive Chef of The Roosevelt Room. The lamb is from Ontario Harvest Farms in Dufferin County, purveyor of locally raised meats. Photo courtesy of Sean Enge.
www.therooseveltroomca.com
For Mom and Baby
by Julie Watson