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  • Roasted Rack of Lamb with Sauce Romesco

Roasted Rack of Lamb with Sauce Romesco

Recipe courtesy Executive Chef David Hackett, Palme D'or Restaurant, The Biltmore Hotel, Coral Gables, Florida
Show: Emeril's Florida Episode: Big Night Out
TOTAL TIME: 1 hr 30 min
Prep: 50 min
Inactive Prep: --
Cook: 40 min
YIELD: 2 servings
LEVEL: Intermediate

ingredients

LAMB:
  • 1 cup olive oil, plus 2 tablespoons for searing
  • 1 ounce crushed whole fennel seeds
  • 1 ounce finely chopped fresh thyme
  • 2 domestic lamb racks, 3 bones each, cleaned and frenched
    SAUCE ROMESCO:
    • 2 piquillo peppers
    • 2 large roasted red peppers
    • 1/2 cup red wine or sherry wine vinegar
    • 1/4 teaspoon red pepper flakes
    • Kosher salt and freshly ground black pepper
      COUSCOUS:
      • Kosher salt and freshly ground black pepper
      • 1 cup couscous
        ZUCCHINI:
        • 1 large zucchini, cut into 1/2-inch cubes
        • 1 clove garlic, chopped
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        Directions

        For the lamb: Whisk together 1 cup oil, the fennel seeds and thyme. Add the lamb to the marinade and let sit until ready to cook.

        For the romesco sauce: Meanwhile, preheat the oven to 300 degrees F. Roast the garlic by placing the cloves on a baking sheet and drizzle a bit of olive oil on top. Roast until the garlic is soft, 20 minutes. Toast the almonds and hazelnuts in a frying pan. Remove and set aside. Pour a few tablespoons of the olive oil into a frying pan and quickly fry the bread until both sides are browned. Remove and let cool on a plate or paper towel. Saute the tomatoes in the same pan, adding oil if needed, for 4 to 5 minutes. Remove the pan from the heat. Once the bread is cool, add to a food processor with the nuts and tomatoes and blend. Add the roasted garlic along with the piquillo and roasted peppers and process on high for 2 to 3 minutes. Add the vinegar and pepper flakes. While the processor is running, slowly drizzle in the remaining oil. Add salt and black pepper to taste.

        For cooking the lamb: Turn the oven to 450 degrees F. Heat 2 tablespoons olive oil in a large heavy ovenproof skillet over high heat. Sear the rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes, and cover the ends of the bones with foil to prevent charring. Arrange the rack bone-side down in the skillet. Roast the lamb for 12 to 18 minutes, depending on the degree of doneness you want, checking the temperature with a meat thermometer. Let it rest for 5 to 7 minutes, loosely covered.

        For the couscous: Bring the chicken stock to a boil, and then add the saffron and salt and pepper to taste. Pour the hot stock over the couscous, cover and let stand for 10 minutes prior to serving.

        For the zucchini: Saute the zucchini with the garlic and salt and pepper to taste.

        To serve, carve each rack between the bone into 3 pieces and arrange vertically with the romesco sauce underneath. Stack the zucchini between lamb with the couscous on the side. Garnish with garbanzo beans.

        Notes

        This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not it for home use and therefore cannot make any representation as to the results.

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