Herbed Lamb With Mint Shallot Sauce And Rutabaga Purée Recipes

Steps:

• To make lamb:
• Preheat oven to 450°F. Sprinkle lamb with salt and pepper. Spread 1 tablespoon mustard on each side of each lamb rack. Mix breadcrumbs and mint in medium bowl. Press breadcrumb mixture onto lamb, coating completely.
• Arrange lamb, meat side up, on large baking sheet with rim. Roast lamb 10 minutes. Reduce oven temperature to 350°F. Roast until thermometer inserted into lamb registers 130°F. for medium-rare, about 20 minutes longer.
• Transfer lamb to work surface. Tent with foil; let stand 5 minutes. Cut lamb racks between bones into chops. Arrange chops on plates. Garnish with mint sprigs; pass Mint Sauce separately.
• To make sauce:
• Combine 1 cup mint, broth, shallots, vinegar and sugar in heavy small non-aluminum saucepan. Stir over medium heat until sugar dissolves. Simmer 2 minutes. Remove from heat. Cover and let stand 2 hours.
• Strain sauce into large glass measuring cup. Place cornstarch in same saucepan. Gradually whisk in sauce. Bring to simmer over medium heat, stirring constantly. Stir until sauce thickens slightly and turns translucent, about 2 minutes. Remove from heat. Cool to room temperature. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Stir in remaining 2 tablespoon mint. Season to taste with salt and pepper. Makes about 1 cup.

Steps:

• Preheat oven to 375°F Trim excess fat from lamb. Using sharp knife, score 1/4-inch-deep crosshatch pattern all over top of lamb. Rub lamb with vegetable oil. Sprinkle lamb with salt and pepper. Mix parsley, sage, rosemary, thyme and tarragon in small bowl. Rub herb mixture all over lamb, pressing firmly to adhere. Place lamb in large roasting pan. Roast until thermometer inserted into lamb registers 155°F, about 1 hour 45 minutes.
• Remove lamb from oven and let stand 15 minutes. Pour pan juices into glass measuring cup; degrease pan juices. Mix butter and flour in small bowl. Combine shallots and wine in heavy small saucepan. Boil until most of liquid evaporates, about 2 minutes. Add chicken broth and boil 2 minutes. Whisk in flour mixture and chopped fresh mint. Boil until thickened to sauce consistency, whisking occasionally, about 5 minutes. Whisk in any degreased lamb juices. Season sauce to taste with salt and pepper.
• Place lamb on platter. Surround with mint and parsley sprigs. Serve lamb with sauce and Rutabaga Puree.

Steps:

• Heat the vinegar water with sugar in a small pot over medium heat. Bring to a boil, then add salt and stir until the sugar and the salt are dissolved. Reduce the heat to low.
• Put the shallots, mint and parsley in food processor and pulse to finely chop, then transfer the mixture to a small storage container. Pour the hot brine over the shallot mixture. Cover the container with a lid and refrigerate until ready to serve or let stand at room temperature until ready to serve.

Steps:

• To make the lamb: Preheat the oven to 400 degrees F.
• Season the lamb on both sides with salt and pepper. Heat a large Dutch oven over high heat, add the lamb, and sear on all sides until golden brown. Transfer the pan to the oven and roast for about 12 minutes for medium-rare. Allow to rest before carving into individual chops.
• To make the vinegar: In a small saucepan, combine the vinegar, mint, and sugar and bring to a boil. Remove from heat and allow to cool to room temperature. Pour the vinegar mixture over the vegetables in a small bowl.
• To make the celery root puree: In a small saucepan, cover the celery root with water and boil until tender. Strain the celery root, transfer to a food processor with the butter, salt and freshly ground black pepper, and puree until smooth. Keep warm.
• To make the sauce: In a medium skillet, saute the shallots and garlic in 1 tablespoon butter until soft. Add the brandy and cook until reduced by about half. Add the hoisin and veal stock and bring to a boil. Lower the heat and simmer until reduced to a thick sauce. Add the remaining 2 tablespoons butter and whisk to combine. Season with salt and pepper, to taste.
• To serve: Place a portion of the celery root puree in the middle of 4 plates. Strain the pickled vegetables and scatter around the puree. Arrange 2 lamb chops per plate on top of the puree and drizzle with the sauce.

Steps:

• Mix wine, oil, garlic, herbs and seasonings. Pour over lamb in large resealable plastic bag; seal bag. Refrigerate 2 hours or overnight to marinate, turning occasionally.
• Preheat oven to 350°F. Remove lamb from marinade; discard marinade. Place lamb on rack in roasting pan.
• Bake 50 minutes to 1 hour or until meat thermometer reaches 160°F (medium). Let stand 10 minutes before slicing.

Steps:

• Mix rosemary, pepper and salt; rub over lamb. Refrigerate, covered, 8 hours or overnight., Preheat oven to 375°. Place lamb in a shallow roasting pan, fat side up; drizzle with oil., Roast 35-45 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove lamb from oven; tent with foil. Let stand 10 minutes before serving., Meanwhile, place herbs, shallots and garlic in a food processor; pulse until herbs are chopped. Add lemon zest, lemon juice, mustard, salt and pepper; process until blended. Continue processing while gradually adding oil in a steady stream. Serve lamb with sauce.