HERB-CRUSTED RACK OF LAMB, WARM SUNDRIED TOMATO TAPENADE, BRUSSELS SPROUTS, CONFIT POTATOES
SERVES 4
To “confit” is to cook a food slowly over low heat in oil or fat. Most of us are familiar with duck confit, but potatoes can be cooked in this manner as well, with succulent results. Duck fat is generally available at butcher shops, or use the fat saved from cooking duck (see here or here); it freezes well. Brussels sprouts are roasted until crisp on the outside and tender on the inside, making this a vegetable everyone can love. The lamb, heavily seasoned with herbs and Parmesan, makes a phenomenal presentation. Bring out your finest tableware, carve it up, and get ready to celebrate!
CONFIT POTATOES
1 pound fingerling potatoes
1 garlic clove, minced
1 shallot, roughly chopped
6 sprigs fresh thyme
Olive oil or duck fat, to cover
Kosher salt and freshly ground black pepper
ROASTED BRUSSELS SPROUTS
1 pound Brussels sprouts, outer leaves discarded and ends trimmed but kept whole
2 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper
SUNDRIED TOMATO KALAMATA OLIVE TAPENDADE
2–3 anchovy fillets, finely chopped
1 large garlic clove, minced
½ teaspoon fresh finely chopped rosemary
2 teaspoons extra virgin olive oil
8 sundried tomatoes, chopped
8 pitted Kalamata olives, rough chopped
LAMB
2 racks of lamb, 1¼–1½ pounds each
Kosher salt and freshly ground black pepper
2 tablespoons plus 2 teaspoons olive oil
4 slices stale bread made into breadcrumbs, or 1 cup panko breadcrumbs
½ cup grated Parmesan cheese
Leaves from 1 sprig parsley
Leaves from 1 sprig thyme
Leaves from 1 sprig cilantro
Leaves from 1 sprig rosemary
FOR THE CONFIT POTATOES
PLACE the potatoes, garlic, shallot, and thyme in a medium saucepan. Cover the potatoes with olive oil (or duck fat if using) and bring to a slow simmer over medium heat. Cook the potatoes until just tender, 30–35 minutes. Allow the potatoes to cool in the oil, then drain and place in a bowl. Slice each in half, lengthwise.
FOR THE ROASTED BRUSSELS SPROUTS
WHILE the potatoes are cooking, preheat the oven to 425°F.
DISCARD the outer leaves of the Brussels sprouts and trim the ends, but keep the sprouts whole. Slice in half. Toss them in a bowl with olive oil and season to taste with salt and pepper. Pour the Brussels sprouts onto a rimmed baking sheet lined with parchment paper. Roast 30 minutes or until the sprouts are crispy on the outside and fork tender on the inside, tossing occasionally to ensure even cooking.
KEEP the oven at 425°F for the lamb.
FOR THE SUNDRIED TOMATO KALAMATA OLIVE TAPENADE
USING a mortar and pestle, mash the anchovy, garlic, and rosemary together with oil to form a paste.
TRANSFER this mixture to a small saucepan and add the tomatoes and olives. Add enough olive oil to cover, and over low heat warm the mixture. Be sure it doesn’t simmer. Once hot, remove from the heat and set aside to cool.
FOR THE LAMB
GENEROUSLY season the lamb with salt and pepper.
IN a large skillet, heat 2 tablespoons olive oil. Add one of the lamb racks and sear all sides until brown. Remove the lamb from the pan and transfer it to a shallow baking dish, large enough to hold both racks. Add second rack and repeat. When both racks of lamb are browned, place the pan in the oven and roast 10 minutes.
MEANWHILE, make the crust. Place the breadcrumbs, Parmesan, parsley, thyme, cilantro, rosemary, and the remaining 2 teaspoons olive oil in a food processor. Pulse several times until well combined. Transfer the mixture to a bowl and shallow dish and set aside.
REMOVE the lamb from the oven and brush it generously with mustard.
PAT the crust mixture all over the lamb, coating it completely and evenly.
RETURN pan to the oven and continue roasting for 15–20 minutes more or until an internal temperature of 125°F (medium rare) is reached. Remove pan from the oven and allow to rest for 15 minutes before serving.
TO PLATE
DIVIDE the potatoes and Brussels sprouts in the center of the plate.
SLICE the rack of lamb and serve three chops per plate on top of the potatoes and Brussels sprouts. Garnish with tapenade.
