|Pan Roasted Rack of Lamb with Rosemary Butter|
I chose the protein for the second course of our anniversary dinner primarily because Mrs. Stuntman enjoys lamb. (Read about the first course if you haven't already.) It's definitely a novelty in my home because it's a little pricey so I thought she deserved something special after nine years of marriage. This dish specifically appealed to me because it was by David Kinch of Manresa, a restaurant in Silicon Valley that has been awarded two Michelin stars each year since Michelin Guides started reviewing restaurants in the San Francisco area in 2007.
Found on Food & Wine's website.
2 racks of lamb, 8 bones each, frenched
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
5 large rosemary sprigs
1 teaspoon finely chopped fresh thyme
1 teaspoon finely chopped fresh mint
1 tablespoon finely chopped fresh flat-leaf parsley
1 tablespoon each balsamic vinegar and extra-virgin olive oil for garnish
1. Preheat the oven to 375° Fahrenheit and season the lamb with salt and pepper. Melt 1 tablespoon butter in 1 tablespoon oil in a large ovenproof skillet. Add the lamb, fat sides down, and cook over medium-high heat until the racks are browned on all sides, about 5 minutes. Add the rosemary and the remaining butter and oil to the skillet, then spoon some of the fat over the lamb.
2. Place skillet in the oven and roast for about 30 minutes, basting periodically with the rosemary sprigs and fat, turning the racks halfway through. Cook the lamb until an instant-read thermometer registers 130° Fahrenheit for medium-rare. Transfer the lamb to a cutting board and let rest for 10 minutes to allow for carryover cooking, then carve the racks into chops. I served the course with mashed potatoes, which I plated first, then the lamb with the rib bones up and finally garnishing with the mint, thyme, parsley, balsamic vinegar and olive oil.
This dish was definitely the highlight of our evening, however I was not able to utilize the leftover pan drippings for plating so I had to improvise with the vinegar and olive oil. Also, I reduced the time I roasted the lamb primarily because I needed more time to sear on the stovetop.