Summerfield Farms Rack of Lamb with Mint Infused Pickled Vegetables, Celery Root Puree, and Hoisin Brandy Sauce

1. 1

   To make the lamb: Preheat the oven to 400 degrees F.

2. 2

   Season the lamb on both sides with salt and pepper.

3. 3

   Heat a large Dutch oven over high heat, add the lamb, and sear on all sides until golden brown.

4. 4

   Transfer the pan to the oven and roast for about 12 minutes for medium-rare.

5. 5

   Allow to rest before carving into individual chops.

6. 6

   To make the vinegar: In a small saucepan, combine the vinegar, mint, and sugar and bring to a boil.

7. 7

   Remove from heat and allow to cool to room temperature.

8. 8

   Pour the vinegar mixture over the vegetables in a small bowl.

9. 9

   To make the celery root puree: In a small saucepan, cover the celery root with water and boil until tender.

10. 10

    Strain the celery root, transfer to a food processor with the butter, salt and freshly ground black pepper, and puree until smooth.

11. 11

    Keep warm.

12. 12

    To make the sauce: In a medium skillet, saute the shallots and garlic in 1 tablespoon butter until soft.

13. 13

    Add the brandy and cook until reduced by about half.

14. 14

    Add the hoisin and veal stock and bring to a boil.

15. 15

    Lower the heat and simmer until reduced to a thick sauce.

16. 16

    Add the remaining 2 tablespoons butter and whisk to combine.

17. 17

    Season with salt and pepper, to taste.

18. 18

    To serve: Place a portion of the celery root puree in the middle of 4 plates.

19. 19

    Strain the pickled vegetables and scatter around the puree.

20. 20

    Arrange 2 lamb chops per plate on top of the puree and drizzle with the sauce.

* Per serving · 4 servings · Values may vary.