Roasted Rack of Lamb with Artichokes
Roasted Rack of Lamb with Artichokes is a gourmet meal that’s sure to impress, whether you’re hosting a fancy dinner party or simply want to treat yourself to a flavorful and hearty dish. The succulent lamb is seasoned with fresh herbs and roasted to perfection, while the artichokes, onions, and garlic add layers of complexity. The crispy edges on the vegetables, combined with the tender lamb and a rich garlic broth sauce, bring out the Mediterranean essence in every bite. This recipe is not only sophisticated but also comforting, making it a true centerpiece for any special occasion.
Equipment
- Bowl of Lemon Water: Once you’ve trimmed the artichokes, you’ll need to submerge them in lemon water to prevent oxidation and browning.
- Saucepan: Blanching the artichokes helps to soften them slightly before roasting.
- Slotted Spoon: To transfer the blanched vegetables from boiling water without excess liquid.
- Flameproof Roasting Pan (17 x 11½ x 2 inches): A sturdy roasting pan is ideal for cooking the lamb and vegetables together, allowing them to roast evenly and develop rich flavors.
- 12-Inch Heavy Skillet: Essential for searing the lamb before it goes into the oven, giving it a nice crust and locking in juices.
- Blender: To make a silky garlic broth that complements the lamb and vegetables.
- Meat Thermometer: This is key to ensuring the lamb is cooked perfectly to medium-rare. You don’t want to overcook such a prime cut of meat!
- Tongs or Wooden Spoon: For stirring the vegetables and handling the lamb without piercing the meat and releasing juices.
- Sauceboat: To serve the flavorful garlic broth alongside the lamb for easy pouring at the table.
Ingredients
- 1 lemon quartered
- 4 artichokes
- 1 lb Jerusalem artichokes sunchokes*, peeled and cut into 1-inch wedges
- 4 medium red onions cut into 6 wedges and leaving enough of root ends to keep wedges intact
- 16 unpeeled garlic cloves plus 1 tbsp finely chopped garlic
- 2 tbsps plus 2 tsps extra-virgin olive oil
- 2 frenched racks of lamb** (8 ribs about 1¼ lbs each), trimmed of all but a thin layer of fat
- 3 tbsps fresh oregano leaves or 2 tsps dried crumbled oregano
- ½ tsp coarse kosher salt
- 2 tsps freshly ground pepper
- ½ cup chicken broth
Instructions
- Into a bowl of water, squeeze the juice from 2 lemon quarters, dropping squeezed quarters into water. Break off and discard the stem from 1 artichoke. Bend back the outer leaves until they snap off close to the base and remove several more layers of the leaves until the pale inner leaves are reached. Trim the base and the sides of artichoke with a very sharp stainless-steel knife and cut off the top 1½ inches. Cut the artichoke into quarters and cut away the choke and spiky purple-tipped leaves. Rub the artichoke quarters all over with a remaining lemon quarter and drop it in the bowl of water. Prepare the other 3 artichokes in the same manner, using other lemon quarter if necessary.
- Preheat the oven to 475*F.
- In a saucepan of boiling salted water, blanch the artichokes for 3 minutes and, with a slotted spoon, transfer to a bowl. In boiling salted water, blanch the Jerusalem artichoke for 5 minutes, and drain.
- In a flameproof roasting pan, 17 by 11½ by 2 inches, toss the artichokes, the Jerusalem artichokes, onions, and garlic cloves with 2 tbsps olive oil and salt and pepper to taste. Roast the vegetables in middle of oven for 20 minutes.
- While the vegetables are roasting, heat a heavy 12-inch skillet over moderately-high heat until hot. While skillet is heating, season lamb racks with salt and pepper. Add vegetable oil to the skillet and brown the lamb, meaty sides down, for 2 minutes. Turn the lamb over and brown for 2 minutes more. Transfer lamb to a plate and cool slightly.
- In a small bowl, stir together the chopped garlic, oregano, coarse salt, freshly ground pepper, and remaining 2 tsps of olive oil, and rub all over the lamb.
- Remove the pan from the oven and stir the vegetables. Arrange the lamb over the vegetables, rib sides down, and roast for 20 minutes. or until a meat thermometer inserted in the fleshy section registers 130°F for medium-rare.
- Remove the 8 garlic cloves from the pan and squeeze the garlic out of skins into a blender. Add broth and blend until smooth. Transfer the remaining vegetables and the lamb to a heated platter, reserving the juices in the pan, and let rest, covered loosely for 10 minutes.
- To the pan, add the garlic broth and salt and pepper to taste, and on top of the stove, deglaze over moderately-high heat, scraping up the brown bits. Boil the sauce until it thickens slightly and transfer to a sauceboat.
- Cut the lamb racks in half or into individual chops and serve with vegetables.
Notes
- Artichoke Prep: Artichokes can be a bit finicky to prepare, but it’s worth the effort. Removing the outer leaves and trimming them properly prevents bitterness. Keeping them in lemon water preserves their color and flavor.
- Browning the Lamb: A hot skillet will give the lamb a beautiful brown crust. Don’t skip this step, as it adds depth to the flavor before roasting.
- Roasting Vegetables: Roasting the Jerusalem artichokes and onions together with the garlic makes them soft inside but crisp outside. Tossing them halfway through ensures even cooking.
- Lamb Doneness: For perfect medium-rare lamb, use a meat thermometer and check for an internal temperature of 130°F. If you prefer your lamb more well done, leave it in the oven for an additional 5-10 minutes.
- Deglazing for Sauce: Don’t forget to scrape up the brown bits from the bottom of the pan when making the garlic broth—these add incredible flavor to the sauce.
- Serving Suggestion: Slice the lamb into individual chops and serve with the roasted vegetables. The garlic broth can be drizzled over the lamb or served on the side for an extra burst of flavor.
Nutrition
Calories: 153kcalCarbohydrates: 36gProtein: 7gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gCholesterol: 1mgSodium: 525mgPotassium: 1003mgFiber: 9gSugar: 13gVitamin A: 46IUVitamin C: 34mgCalcium: 81mgIron: 6mg
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