Recipe courtesy of Jonathan Waxman
Crown Rack of Lamb with Spiced Rice Pilaf
Getting reviews...
- Level: Intermediate
- Total: 3 hr 20 min
- Active: 1 hr 35 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 372
- Total Fat
- 16 g
- Saturated Fat
- 7 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 9 g
- Cholesterol
- 29 mg
- Sodium
- 516 mg
- Level: Intermediate
- Total: 3 hr 20 min
- Active: 1 hr 35 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 372
- Total Fat
- 16 g
- Saturated Fat
- 7 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 9 g
- Cholesterol
- 29 mg
- Sodium
- 516 mg
Ingredients
Lamb:
Rice Pilaf:
Sauce:
Directions
Special equipment:
a high-powered blender; butcher's twine; a stovetop pressure cooker- For the lamb: Preheat the oven to 450 degrees F.
- Make a cut between each bone on the racks of lamb but keep the racks intact. Sprinkle well with salt and pepper.
- In a small cast-iron pan, add the peppercorns, garlic, cloves, star anise and cinnamon stick and toast over low heat until just starting to brown, 3 to 5 minutes. Add the mixture to a high-powered blender and pulse to a fine paste. Pour the mixture into a high-sided saute pan.
- Make the rice pilaf: Add the butter, 2 tablespoons oil, shallots and onion to the same pan as the paste and cook until browned, about 5 minutes. Add the rice and stir to coat, then cook over high heat until the rice toasts, about 2 minutes. Add the white wine and 1 cup cold water and bring to a boil, then cover and cook on low heat until just cooked, about 15 minutes.
- Blacken the poblanos on an open gas flame, or place in a 450 degree F oven until the skins are charred and blistered, about 20 minutes. Place in a bowl and cover with plastic wrap to steam, 10 minutes. Remove the poblanos and rinse off the charred skin. Deseed and dice, then set aside.
- Add 2 tablespoons oil to a large cast-iron skillet over medium-high heat and heat until hot. Add the lamb and sear to brown the meat, 5 to 7 minutes, then set aside. To the same skillet, add the beefsteak tomatoes and roasted poblanos and stir to combine. Add half of the rice into the skillet. Arrange the lamb racks standing up in the skillet, fanning out the chops and nestling 2 racks together to make a crown. Fill the center of the skillet, between the racks, with the rest of the rice. Using butcher’s twine, tie the bones of the rack around the top so it will continue to stand upright. Cook until the lamb is medium, 15 to 20 minutes. Let rest for 10 minutes.
- For the sauce: Add the reserved flaps from the lamb to a large cast-iron pan and add to the oven to brown all over, about 15 minutes. Remove from the oven and add to a stovetop pressure cooker. Add the garlic, some salt and pepper and 2 cups water and cover with the lid. Cook under high pressure for 15 minutes. Release the pressure according to the manufacturer's instructions, then carefully remove the flaps from the pressure cooker to a work surface. Separate the fat from the meat, adding the fat back to the pressure cooker over medium-high heat to reduce the sauce. Coarsely chop the meat and add to a high-sided saute pan along with 2 tablespoons oil; cook until browned, about 5 minutes. Strain the pressure cooker liquid into the meat pan along with the cherry tomatoes and thyme and continue reducing another 5 minutes.
- Cut the butcher’s twine and place the lamb racks on a work surface. Pour the rice into a large serving dish. Cut the lamb into individual pieces and arrange around the platter, bones out. Pour the reduced sauce over the top of the rice before serving.
