And now…..for the Main Event! Take Me To Part I: The Appetizer
Rack Of Lamb with Shallot Madeira Jus & Spring Squash with Pancetta
Your Groceries:
- Rack of Lamb (about 8 oz. or 4 rib rack / person)
- Spring Yellow Squash (7 slices for good luck)
- Spring Zucchini (7 slices for more good luck)
- Shallot (1/4, diced)
- Madeira
- Lemon (juice of 1/2)
- Garlic (2 cloves)
- Chicken Stock
- Pancetta (cubed – about 2 Tbsp)
- Olive Oil
- Salt & Pepper
Turn your oven to 375°F and allow to preheat.
While preheating, add 2 tbsp of olive oil to a small to medium sized pan (stainless steel, as it will be going in the oven) and place over medium heat. (You are about to sear the meat, so take precaution…smoke will be produced, so turn on your fan(s)…cover your smoke detector etc…lol, we’re not looking to upset the neighbors here…).
Once the olive oil becomes translucent (lightly ripples in pan) it’s hot (prior to smoking / burning the oil!), hold your rack of lamb with metal tongs and begin to sear one of the sides of the lamb. Do this by touching it to the hot oil quickly and removing again, over an over, to avoid the meat from sticking and burning to the pan/oil. Once it is “seared”, a slight dark crust will be present. This not only allows the meat to resume cooking in the pan without burning to it, but once all surfaces of the lamb are seared, the juices and flavor will be locked in. Continue to sear all other surfaces of the lamb in the same way (including the fat cap, which I save for last as I like it to remain searing on that side for a few minutes, which allows the fat to render down a bit, off of the rack and into the pan – this will add another dimension of flavor to your sauce later as well). Once this is done, flip the lamb over so the it is “fat cap” side up. Place your pan in the oven and set your timer for 12 minutes (rare), 15 minutes (medium rare), 18 minutes (medium – I recommend lamb here), or longer if you wish.
While your lamb is pan roasting in the oven, add 2 Tbsp of olive oil to another pan and place over medium heat. Once the oil is ready, add your pancetta. Let it brown just slightly and then sweat your minced fresh garlic quickly…then add your squash. Place a lid on it and toss this around in the pan in order to coat all surfaces with oil. Season with sea salt and cracked black pepper and add your lemon juice….toss a bit more, cover and return it to the heat. Reduce your heat to low and allow to steam. The squash should be “fork tender” when it’s done…it will get “mushy” beyond that point so watch it. If it’s done before your lamb, take it of the heat and leave the lid on…it will stay hot for some time.
Once your timer goes off, pull the lamb and set it aside (let it rest…very important!). Place the pan with the left over lamb jus over medium heat on the stove top again. Add your shallots and let them sweat quickly, then splash a healthy pour of madeira into the pan. You will see it “bubble up” from the bottom of the pan…this is known as “de-glazing” (some of the magic stuff sauces are made of!). Allow this mixture to reduce down most of the way and hit it again with a bit of chicken stock. Let this mixture reduce down to a sauce consistency (like in the picture). While this is reducing, return to your rack of lamb, which should have been resting now for a bit. Cut it between the 2nd and 3rd ribs (sharp meat knife!), and plate (I suggest “locking” the rib tops together to create a great presentation…again like in the picture). Then spoon your pan jus lightly over the rack and a bit around it (remember, the lamb is the star, not the sauce…so not too much!), and finish your plate by adding your squash and pancetta.
Wine-wise, this is a GREAT opportunity to try something crazy and new! Lamb is very strong in flavor, and lends itself to pairing with esoteric red wines very well. At the least, I would personally recommend an MSG (Mourvedre / Syrah / Grenache blend), but you may even want to try something completely different, like a Carignan or Charbono!
Bon Appetit!
Cook at home --> NO ifs, ands or BUTTER 