-
1
Melt 1 tablespoon of the butter in a saucepan.
-
2
Add the onion and thyme and cook over moderate heat, stirring, until the onion is translucent.
-
3
Stir in the rice and cook for 2 minutes.
-
4
Add the chicken stock and bring to a simmer.
-
5
Reduce the heat to low, cover and cook, stirring, until tender, about 30 minutes for black rice and 45 minutes for wild rice.
-
6
Season with salt and pepper.
-
7
Preheat the oven to 350 Spread the kosher salt in a roasting pan and set the shallots on top.
-
8
Bake for about 45 minutes, or until tender.
-
9
Let cool, then peel the shallots and trim the root ends.
-
10
Raise the oven temperature to 450.
-
11
Cut the lamb racks in half to form 4-chop racks.
-
12
Season with salt and pepper and coat each rack with 1/2 tablespoon of the Chimichurri Sauce.
-
13
Melt 1 tablespoon of the butter in the oil in an ovenproof skillet.
-
14
Add the lamb racks, fat side down, and sear over high heat, turning once, until well browned all over, about 2 1/2 minutes per side.
-
15
Transfer the skillet to the oven with the racks fat side up and roast for about 10 minutes for medium-rare meat.
-
16
Let rest for 5 minutes.
-
17
Meanwhile, in a small skillet, melt the remaining 1/2 tablespoon butter.
-
18
Add the roasted shallots and toss over moderately high heat until warmed through.
-
19
Season with salt and pepper.
-
20
Rewarm the rice.
-
21
Mound the rice on 4 large plates.
-
22
Carve the racks and arrange the chops on the rice, garnishing each plate with the shallots and a drizzle of Chimichurri Sauce.
-
23
Pass the remaining sauce separately.
