Kim Dannies: Lifestyle & Adventure writing

A Classic Rite of Spring
April 10, 2003

Baby rack of lamb is a wonderful early spring meal- the meat is serious

food, yet the colorful lemon, herb and asparagus create a refreshing spark for both eye and palate. Purchase rack of lamb from a butcher and ask for it “frenched” (or buy a rack for two at Costco) which makes slicing the chops easier. Serve with Sherry Mushroom Sauce and roasted root vegetables smothered in fresh thyme, olives, and kosher salt. One rack serves two hearty appetites; portion meat and vegetable quantities to your needs.

Pre-heat oven to 425 degrees.
Lightly glaze a roasting pan with olive oil, and place two lemon-sized chunks of cauliflower, some cubed red potatoes, and the rack of lamb in the pan.
Place sprigs of rosemary, sliced garlic, and lemon slices over the food. Sprinkle with Kosher salt. Roast the food for 15 minutes.
Meanwhile, in a small food processor, combine 4 garlic cloves, 2 slices of baguette and a handful of de-stemmed parsley, process.
After 15 minutes, remove the roasting pan from oven, and place on a heatproof surface. Be careful: it’s very hot!
Smear 2 T of Dijon mustard over the lamb and pack the breadcrumb mixture over the mustard paste. Turn the vegetables and coat with juices. Return to oven and roast for 20 minutes longer.
Make Sherry Sauce: Melt 1 T of butter in sizzling non-stick sauté pan and cook 2 cups of sliced mushrooms for 3 minutes. Add 1 cup of quality sherry (not cooking sherry, it’s too salty) to the pan and deglaze, scraping up bits of mushrooms, let simmer until reduced by half. Add 1 T of cream and stir with a whisk until bubbling but not boiling.
Remove lamb from oven and let it rest for 5 minutes. Toss vegetables with thyme, olives and salt.
Meanwhile, microwave asparagus, covered with plastic, for 5 minutes. Sprinkle with kosher salt and fresh pepper, and lemon wedges. Slice lamb into chops and plate to serve with vegetables. Serve sauce as a side dish.