For almost a year
now, I've been the DC Lambassador and Supper Club host for the
Tri-Lamb
Group supper club series.
The
Tri-Lamb
Group is a collaborative initiative
of lamb producer organizations from the U.S., New Zealand and Australia which
focuses on educating Americans about lamb.
For the fourth supper
club, I made a Spice-Rubbed Rack of Lamb paired with Castello Banfi Brunello di Montalcino.
The Dish: Spice-Rubbed Rack of Lamb
This was my first time cooking rack of lamb, but it will not be my last. Not only is it nutritious, but it is very simple to make. Lamb: Its Place in the U.S. Diet, is an excellent resource for nutritional information. On average, a 3-ounce serving of lamb is lean, has
only 175 calories. It's an excellent source of protein,
vitamin B12, niacin, zinc and selenium and a good source of iron and
riboflavin. Amazing!
The Pairings: Castello Banfi Brunello di Montalcino
This
Brunello di Montalcino is obtained with clones of Sangiovese
selected after 20 years of research on this unique grape and is aged
in French oak barrels. It is absolutely delicious and pairs
wonderfully with the lamb.
The Recipe:
1 tablespoon cumin
1 tablespoon cocoa powder
1 tablespoon cocoa powder
1 tablespoon
coffee, finely ground
1/2 teaspoon freshly ground black pepper
2 (8-bone; 24-to 26-ounce) racks of lamb
3 tablespoons olive oil
1 1/2 teaspoons kosher salt
2 tablespoons unsalted butter
2 garlic cloves, peeled and smashed with back of knife
Preheat oven to 400°F. 1/2 teaspoon freshly ground black pepper
2 (8-bone; 24-to 26-ounce) racks of lamb
3 tablespoons olive oil
1 1/2 teaspoons kosher salt
2 tablespoons unsalted butter
2 garlic cloves, peeled and smashed with back of knife
Whisk cumin, cocoa powder, coffee, and pepper.
Sprinkle both sides of lamb with kosher salt, then rub with spice mixture.
In heavy, braising pan over high heat, heat remaining 2 tablespoons oil until hot but not smoking. Sear rack, meat side down, moving occasionally to prevent sticking, until deep golden brown and crust forms, about 2 minutes. Flip to sear underside in same manner, about 2 minutes, then sear bottom of rack in same manner, 2 minutes more.
Flip rack back to meat side up, then transfer pan to oven and roast 7 minutes. Add butter and garlic to pan and continue roasting until thermometer inserted 2 inches into thickest part of lamb (do not touch bone) registers 130°F (for medium rare), 7 to 8 minutes more. Allow to rest for 10 minutes and slice chops to plate. Serve immediately.
We served the lamb with a Brandy Smash made with Germain-Robin.
The results: a
delicious lamb feast to be enjoyed by my
supper club guests.
For sides we started with an
Arugula, Avocado and Blood Orange Salad. I also made a bacon, mushroom and
caramelized onion flat bread and white asparagus with lemon and butter.
For dessert, we ended with some
Dolci Gelati paired with the Banfi
Rosa Regale.
Try this delicious spring lamb
meal at home
soon!
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