Chef Patrick Shrupka,
Amici
Chef Patrick uses two small oven-proof dishes for the lamb, the first is to wrap the racks around, the second is to keep the bones pointing out in a nice way. He suggests placing the lamb on the buffet table while still in the pan so that it stays hot during service.
Ingredients
Crown Roast Rack of Lamb
2 (8 bone) racks of lamb
Salt & pepper, to taste
1 Tbsp dijon mustard
1/2 cup fine bread crumbs, seasoned with fresh chopped herbs such as rosemary and parsley
Lemon Pepper Spaetzle
4 1/2 cups flour
4 eggs
2 Tbsp cream
1 Tbsp salt
Zest of one lemon
Pinch freshly cracked pepper
Garnish
5-6 cups chopped winter vegetables (carrots, fennel, parsnips, celery), roasted
Prepared or packaged herb or peppercorn sauce, prepared according to package directions
Method
Crown Roast Rack of Lamb
- Preheat oven to 500°F.
- Rub the meat with salt and pepper to season.
- Tie the two lamb racks around a 2-inch, oven-proof bowl with butcher’s twine. Place in the centre of a heavy skillet.
- Place lamb racks in preheated oven for 10 minutes, then reduce heat to 400°F until lamb is cooked to your liking. For medium-rare a meat thermometer should read 145°F.
- Rub lamb lightly with dijon mustard and top with seasoned bread crumbs.
- Place under broiler until golden brown.
Lemon Pepper Spaetzle
- In a large mixing bowl combine flour, eggs, cream, salt, lemon zest and cracked pepper.
- Into a large pot of boiling water, drop in small amounts of batter. Remove when batter floats to the top. Sauté in butter before service.
To Serve
- Place hot, roasted vegetables in pan around lamb roast, spoon spaetzle into the middle of the roast and serve with herb or peppercorn sauce.
Yields 6-8 servings