Rack of Lamb

Sometimes after sweating it out to plan a main course, I completely forget about needing to serve something on the side. When this happens, I lead a mad raiding party on the pantry and fridge in search of sundry inspirations. It just so happened that this Saturday my scavenging turned up Arborio rice and a head of broccoli. 
BINGO! 
Risotto. 
It's hard to follow a killer act like rack of lamb, but when in doubt, go hard for carbs!

 

 

Mustard Crusted Rack of Lamb

Ingredients:

1/2 cup seasoned bread crumbs              2 tablespoons chopped fresh rosemary
2 tablespoons minced garlic                   4 tablespoons olive oil, divided                       
1 teaspoon salt                                        1 (7 bone) rack of lamb, trimmed and frenched                      
1/4 teaspoon black pepper                      1 tablespoon Dijon mustard
                                                                   
Directions:

Preheat oven to 425 degrees. Move oven rack to the center position.

In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.

Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Remove from skillet and brush with mustard. Roll in the bread crumb mixture until evenly coated.

Return the rack to the skillet, bone side down. Roast the lamb in the preheated oven until desired doneness (about 12 to 18 minutes). Check temperature of roast after 10 minutes (132 degrees for medium rare, 142 degrees for medium). When desired temperature is reached, remove from oven and tent with aluminum foil, allowing it to rest for 5 to 7 minutes. Carve and serve.

Broccoli and Parmesan Risotto

Ingredients:

2 tablespoons olive oil                           3 cups chicken stock

2 tablespoons butter                               2 cups chopped broccoli florets

1/2 cup minced shallot                           1 teaspoon dried parsley

2 tablespoon minced garlic                    salt and pepper
1 cup uncooked arborio rice                  1/3 cup grated Parmesan cheese

Directions:

Sweat shallots in oil and butter for 3 minutes, until translucent.  Add garlic and saute for 1 minute, until fragrant. Add rice, stirring for about 2 minutes until pearly.  Meanwhile, heat chicken stock in a separate pot to a gentle simmer, reserve and keep hot.

Blanch broccoli in salted water for 3 - 5 minutes, until broccoli turns bright green and becomes tender.  Drain broccoli and rinse in super cold water to prevent further cooking. Reserve

Once the rice has become pearly, ladle one cup of hot stock into rice and stir to combine. Let liquid cook until evaporated. Gradually stir in remaining hot broth as the liquid is absorbed, 1 cup at a time, until rice is a smooth, creamy consistency. 

Add dried parsley, salt and pepper to taste, and Parmesan cheese.  Stir to combine. Taste for seasoning.  Stir in blanched broccoli and heat through.  Serve.

The key to risotto is maintaining the correct temperature as it cooks. Heating the broth really helps. It should take only 25-30 minutes to cook from start to finish. As the broth is absorbed, there should be many gentle bubbles.