Rack of Lamb and Merguez Sausage

  • Level: Intermediate
  • Total: 5 hr 10 min
  • Prep: 35 min
  • Inactive: 3 hr 25 min
  • Cook: 1 hr 10 min
  • Yield: 6 to 8 servings
Share This Recipe

Ingredients

Lamb Marinade and Sausages:

3 tablespoons/45ml olive oil

2 tablespoons/30ml balsamic vinegar

1 tablespoon/15ml honey

1 tablespoon/15ml Dijon mustard

Salt and freshly ground black pepper

Two 8-rib frenched racks of lamb (each rack about 1 1/2 pounds)

2 tablespoons/30ml canola oil

8 merguez sausages

3 shallots, peeled and halved

2 sprigs fresh rosemary

Sauce:

2 cups/500ml veal stock

2 tablespoons/30ml butter, optional

Salt and freshly ground black pepper

Crispy Potatoes, for serving, recipe follows

Spicy Red Pepper Jelly, for serving, recipe follows

Crispy Potatoes:

Canola or peanut oil, for frying

6 to 8 Yukon gold potatoes, unpeeled, washed and cubed

1 teaspoon/5ml smoked paprika

1/2 teaspoon/2ml smoked salt

2 pinches red pepper flakes

1 bunch fresh chives, finely chopped

1 clove garlic, minced

1 bunch fresh parsley, chopped

Olive oil, for drizzling

Spicy Red Pepper Jelly:

2 red bell peppers, halved, seeded and cut into pieces

1 Scotch bonnet chile pepper, seeded

1 1/4 cups/310ml sugar

1/2 cup/125ml cider vinegar

1 tablespoon/15ml peeled and minced fresh ginger

1/2 teaspoon/2ml salt

Zest and juice of 1 lemon

Directions

  1. For the lamb marinade and sausages: Combine the oil, vinegar, honey and mustard in a large resealable plastic bag. Season with salt and pepper. Add the lamb to the bag and marinate in the refrigerator for at least 3 hours (or overnight).
  2. Preheat the oven to 350 degrees F (180 degrees C). 
  3. Heat a heavy ovenproof skillet over high heat until hot. Meanwhile, pat the lamb dry and discard the marinade. Add the oil to the hot skillet, then brown the racks of lamb on all sides, about 3 minutes. Add the sausages, shallots and rosemary to the skillet and sprinkle with salt and pepper. 
  4. Transfer the skillet to the oven and cook until a meat thermometer inserted into the center of the lamb registers 140 degrees F (60 degrees C), about 25 minutes. Transfer the lamb and sausages to a platter and cover with foil to keep warm and allow the juices to redistribute. Discard the shallots and rosemary and reserve the skillet. 
  5. For the sauce: Add the veal stock to the skillet and bring to a simmer, stirring and scraping up any browned bits from the bottom with a wooden spoon. Let the sauce reduce for about 5 minutes or until it reaches the desired consistency. Whisk in the butter, if using, and season with salt and pepper. 
  6. Slice the lamb between the bones and serve with the sausages, Crispy Potatoes, a ladle of the sauce and a dollop of Spicy Red Pepper Jelly.

Crispy Potatoes:

  1. Heat the canola oil in a deep fryer to 250 degrees F (120 degrees C). Line a baking sheet with paper towels. Fry the potatoes for about 2 minutes to blanch them. Transfer to the prepared baking sheet to rest for 5 minutes. Raise the oil temperature to 350 degrees F (180 degrees C). Fry the potatoes again until golden brown, about 2 minutes. Transfer to fresh paper towels to drain. 
  2. Transfer the potatoes to a large bowl and toss with the paprika, smoked salt, red pepper flakes, chives, garlic, parsley and a drizzle of olive oil.

Spicy Red Pepper Jelly:

  1. Pulse the bell peppers and chile pepper in a food processor until finely chopped. Transfer to a saucepan and add the sugar, vinegar, ginger, salt and lemon zest and juice. Bring to a boil over high heat, then reduce the heat and simmer until it thickens, stirring occasionally, about 25 minutes. Pour the jelly into a jar. Let cool, then store in the refrigerator.

Fudge Factor

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …