Spring Roast Rack of Lamb with Mint and Celeriac Sauce makes the most of local ingredients.
Serves 4
Ingredients
2 lamb racks, cleaned and frenched, 2 lb. (1 kg) each
2 pt. (500 ml) fresh white bread cubes, crusts removed
2 tbsp fresh mint, chopped
2 tbsp fresh parsley, chopped
2 tbsp fresh chives, chopped
2 tbsp Dijon mustard
Salt and pepper to taste
Method
Season the lamb racks with salt and pepper and sear on both sides.
Transfer the lamb to a roasting pan and roast in a 400°F (200°C) oven until medium rare, approximately 15-20 minutes.
Meanwhile, combine the breadcrumbs and the herbs in a food processor and process until well blended. Set aside.
Remove the lamb from the roasting pan and smear with the mustard. Cover the racks with the bread crumb mixture.
Allow the lamb to rest for 10 minutes before carving.
Serve with mint and celeriac sauce and garnish with fresh mint.
Mint and Celeriac Sauce Ingredients
2 tbsp butter
4 oz. shallots, finely chopped
2 cloves garlic, minced
4 oz. celery root, peeled and chopped
2 oz. red wine vinegar
4 oz. port
½ cup fresh mint, chopped
1-pint demi-glace or thickened beef stock
Method
Melt butter in a saucepan. Add the shallots, garlic and celery root and sauté until tender, but not brown.
Add vinegar and reduce au sec (nearly dry).
Add the port and herbs and reduce by half.
Add the demi-glace and simmer for 30 minutes. Strain and keep warm for service. The sauce can be made up to one day in advance and refrigerated, and then reheated as needed.
