Pan-Roasted Rack of Lamb

A wonderful savory local lamb recipe cooked up by Chef Alan Sternberg of Cerulean Indianapolis. In Edible Indy's spring 2015 issue, the cost of eating local is outlined on this specific recipe literally from the Viking Lamb Farm to the table at Cerulean.
Photography By Audra Sternberg | March 16, 2015


Pan Roasted Lamb

1 rack of lamb   
3 ounces butter
3 garlic cloves
5 sprigs of thyme leaves
6 ounces cooking oil
Salt to taste (optional)

Remove the lamb from the refrigerator and allow to warm slightly to room temperature. Pat dry with a paper towel.

Pre-heat oven to 300°.

Pre-heat oven safe sauté pan over medium-high heat.  Add cooking oil to pan.

Season lamb with salt to taste (optional). Place lamb in pan. It should smoke some and sizzle. Sear the lamb on all sides evenly. After the sides are seared, turn heat down to medium. Remove pan from heat and add butter, thyme and garlic. It may splatter some so be careful.

Once the butter is in the pan, return it to the heat. Using a metal spoon, baste the meat with the butter to help insure even cooking. Turn lamb so it rests on the bones and place pan in oven.

Remove lamb from oven when internal temperature reaches 129 °F.

Allow lamb to rest for 10 minutes. Slice in between each bone and serve.

Roasted Root Vegetables

3 parsnips
6 cipollini onions
9 baby carrots
4 sprigs of thyme
Oil as needed
Salt to taste (optional)

Pre-heat oven to 350°.

Peel the carrots and parsnips.  Cut parsnips so they are about the same size as baby carrots. Place in large bowl. Add remaining vegetables and toss with oil and salt (optional).

Place vegetables in a baking pan with thyme on top. Cover dish with parchment and foil.

Bake until tender, shaking pan occasionally so vegetables cook  evenly. Remove and serve.

Roasted Shallot Jus

4 whole shallots (peeled)
20 whole black peppercorns
2 cups white wine
3 cups vegetable stock
3 cloves of garlic (smashed)
1 bay leaf
2 tablespoon extra virgin olive oil
Salt to taste (optional)

Place shallots, garlic and olive oil in a saucepot over medium heat. Cook shallots until there is a little color on them. Add white wine. (If using a gas stove, this may cause the alcohol to catch fire.  If so, simply put a lid over the pot and the fire will go out.)

Cook wine for two minutes.  Pour vegetable stock into pot. Add bay leaf and peppercorns. Bring jus to a simmer and reduce heat to medium-low. Cook for 1 hour.  

Season with salt (optional) and serve.

Recipe courtesy of Chef Alan Sternberg, Cerulean Indianapolis

Photo by Audra Sternberg

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