Recipe courtesy of David Hackett

Roasted Rack of Lamb with Sauce Romesco

  • Level: Intermediate
  • Total: 1 hr 15 min
  • Active: 50 min
  • Yield: 2 servings
Share This Recipe

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:

8 cloves garlic

1 cup extra-virgin olive oil

1/2 cup sliced blanched almonds

1/4 cup hazelnuts

2 slices stale brioche bread

2 vine-ripe medium tomatoes, quartered

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:

1 1/4 cups chicken stock

1 pinch saffron

Kosher salt and freshly ground black pepper

1 cup couscous

Zucchini:

1 large zucchini, cut into 1/2-inch cubes

1 clove garlic, chopped

Kosher salt and freshly ground black pepper

Garbanzo beans, cooked, for garnish

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. For the zucchini: Saute the zucchini with the garlic and salt and pepper to taste.
  6. 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.

Fudge Factor

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.

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 …

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 …

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.

Chocolate Desserts

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

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.