Roast Rack of Lamb

1. 1

   Preheat the oven to 450 degrees F.

2. 2

   Bring the lamb racks to room temperature.

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   Season with salt and pepper.

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   In an ovenproof skillet sear the lamb over high heat until golden, about 5 minutes.

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   Place the skillet directly in the oven on the middle rack and roast for 10 minutes.

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   Lower the oven temperature to 350 degrees F. and continue roasting for another 15 minutes.

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   Allow the lamb to rest for 10 minutes before slicing.

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   *Cook's Note: Ask your butcher to french your lamb racks for you.

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   This technique of removing excess meat and fat from the bone area will prevent charring of the bones and will enhance the overall presentation of your dish.

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    1 pound salsify, peeled and cut into 1 inch pieces, see Cook's Note**

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    1/4 cup olive oil

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    1 pound Jerusalem artichokes, peeled and roughly chopped, see Cook's Note*

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    2 tablespoons kosher salt

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    1 tablespoon freshly ground black pepper

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    1/4 cup fresh thyme, picked

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    Preheat the oven to 375 degrees F.

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    Soak salsify in cold water until all ingredients are assembled.

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    Divide olive oil between 2 bowls.

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    Add Jerusalem artichokes and drained salsify to separate bowls and lightly coat with olive oil.

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    Spread and separate on a large baking sheet.

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    Season with salt and pepper.

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    Roast in the oven for about 25 minutes or until tender.

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    Toss together in a bowl with the fresh thyme.

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    *Cook's Note: Not truly an artichoke, but a member of the sunflower family.

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    It resembles fresh ginger root and has a nutty sweet flavor.

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    It is available October through March and may be purchased in specialty produce stores.

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    **Cook's Note: A parsnip-shaped vegetable root that is also known as oyster plant.

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    Growing season is from June through February.

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    Available in Spanish, Italian and Greek food markets.

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    Preparation Time: 30 minutes

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    Cooking Time: 30 minutes

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    Mushroom Cream Sauce:

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    1/2 cup white wine

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    1/4 cup dried mushrooms, see Cook's Note*

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    2 tablespoons unsalted butter

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    1 cup chopped shiitake mushrooms

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    2 cloves garlic, finely chopped

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    2 shallots, finely chopped

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    1 teaspoon fresh thyme leaves, picked

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    1 cup heavy cream

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    1 teaspoon truffle oil, see Cook's Note**

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    1 teaspoon kosher salt

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    Warm the white wine over low heat in a small stainless steel pan.

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    Add the dried mushrooms and re-hydrate.

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    In a large skillet melt the butter over medium high heat and saute the shiitake mushrooms, garlic, shallots and thyme.

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    Continue cooking until the mushrooms are a golden color.

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    Increase the heat to high and add the wine, re-hydrated mushrooms and heavy cream.

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    Bring to a boil.

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    Remove from the heat and let sauce infuse for at least 1 hour.

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    Strain through a fine sieve and warm when ready to serve.

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    Add the truffle oil and kosher salt to finish.

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    *Cook's Note: Dried Mushrooms may be purchased in specialty food shops.

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    **Cook's Note: Truffle Oil may be purchased in specialty food shops.

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    Store in a cool, dry place.

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    Preparation Time: 15 minutes

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    Cooking Time: 1 hour

* Per serving · 4 servings · Values may vary.