FALL RACK OF LAMB
WHAT’S THE OCCASION
One of the autumn meals I fall back on is rack of lamb. The gamey nature of lamb pairs beautiful with seasonal produce such as roasted root vegetables. Lamb is also the perfect way to serve local food dressed up in gourmet trappings. For our featured recipe, we’ve created a fragrant fresh herb crust to elevate the flavours of local lamb. While a full rack of lamb would be a bit of mid-week indulgence, consider only serving a couple points (a point is a single rib bone) per person along with a hearty side such as an earthy risotto or roasted potatoes.
As for the all-important wines to match lamb, Bordeaux has always been the traditional pairing, but Cabernet and Merlot blends have come a long way from their origins in the marshy landscape of the Northern Medoc. California’s Napa Valley, Chile’s Maipo and Colchaqua Valleys, Coonawarra in Australia and Canada’s own Niagara and Okanagan wine regions can produce stunning Bordeaux blends worthy of the most decadent lamb dish. As for the beers, keep them Robust & Malty and for spirits, choose from the whisky family.
Directions: Season lamb rack with salt and pepper. Place 2 tablespoons of canola oil in a large sauté pan set to medium-high heat. When oil is hot, place lamb fat side down in pan and sear until golden brown. Once lamb is golden, turn it over searing the other side of the rack. Place lamb racks on a baking sheet. Place in an oven preheated to 425°F for 15 to 18 minutes or until the internal temperature of the meat reaches 120°F. Remove lamb from oven and let rest. The lamb will continue to cook and the internal temperature will rise while resting out of the oven. While the lamb is resting, make a cream sauce by placing remaining canola oil, onions and garlic in a pan set over medium heat. When onion is translucent, add the cream and 2 tablespoons of Dijon mustard. Reduce until sauce coats the back of the spoon. To finish, add tarragon and season with salt and pepper. Once the lamb has rested, brush it with additional 2 tablespoons of Dijon mustard and sprinkle with the green onion, mint and rosemary. Place back in hot oven for 3 minutes to warm before serving. Serve lamb with braised potatoes and wilted kale.