ROAST RACK OF LAMB

Roast Rack of Lamb image

Provided by Food Network

Time 50m

Yield 6 servings

Number Of Ingredients 20

2 lamb racks, cleaned and frenched, see Cook's Note*
Salt and pepper
Roasted Jerusalem Artichoke and Salsify Ragoût, recipe follows
Mushroom Cream Sauce, recipes follow
1 pound salsify, peeled and cut into 1 inch pieces, see Cook's Note**
1/4 cup olive oil
1 pound Jerusalem artichokes, peeled and roughly chopped, see Cook's Note*
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1/4 cup fresh thyme, picked
1/2 cup white wine
1/4 cup dried mushrooms, see Cook's Note*
2 tablespoons unsalted butter
1 cup chopped shiitake mushrooms
2 cloves garlic, finely chopped
2 shallots, finely chopped
1 teaspoon fresh thyme leaves, picked
1 cup heavy cream
1 teaspoon truffle oil, see Cook's Note**
1 teaspoon kosher salt

Steps:

Preheat the oven to 450 degrees F.
Bring the lamb racks to room temperature. Season with salt and pepper.
In an ovenproof skillet sear the lamb over high heat until golden, about 5 minutes. Place the skillet directly in the oven on the middle rack and roast for 10 minutes.
Lower the oven temperature to 350 degrees F. and continue roasting for another 15 minutes. Allow the lamb to rest for 10 minutes before slicing.
Preheat the oven to 375 degrees F.
Soak salsify in cold water until all ingredients are assembled.
Divide olive oil between 2 bowls. Add Jerusalem artichokes and drained salsify to separate bowls and lightly coat with olive oil. Spread and separate on a large baking sheet. Season with salt and pepper. Roast in the oven for about 25 minutes or until tender.
Toss together in a bowl with the fresh thyme.
Warm the white wine over low heat in a small stainless steel pan. Add the dried mushrooms and re-hydrate.
In a large skillet melt the butter over medium high heat and saute the shiitake mushrooms, garlic, shallots and thyme. Continue cooking until the mushrooms are a golden color. Increase the heat to high and add the wine, re-hydrated mushrooms and heavy cream. Bring to a boil. Remove from the heat and let sauce infuse for at least 1 hour. Strain through a fine sieve and warm when ready to serve. Add the truffle oil and kosher salt to finish. *Cook's Note: Dried Mushrooms may be purchased in specialty food shops.