Recipe

Rosemary Rack of American Lamb
Roast with Leek and Mushroom Sauté

Servings: 4
Prep Time: 20 minutes
Inactive Time: 30 minutes to 4 hours
Cook Time: 25 minutes

Ingredients:

For the Rack of American Lamb:
● 1 rack of American Lamb (about 1 1⁄2 lbs), frenched
● 2 tbsp olive oil
● 1 tbsp fresh rosemary, finely chopped
● 1 tbsp fresh thyme, finely chopped
● 1 teaspoon salt
● 1/2 freshly ground black pepper

For the Leek and Mushroom Sauté:
● 1 tablespoon butter
● 2 tablespoon olive oil
● 2 medium leeks, cleaned and sliced (white and light green parts only),
about 1.5 cups
● 8 ounces chanterelle or other wild mushrooms, sliced
● 2 garlic cloves, minced
● 1 tablespoon fresh thyme, chopped
● 1/4 cup dry white wine
● 1/4 cup heavy cream
● Salt and freshly ground black pepper to taste

Instructions:

1. Prepare the Lamb Marinade:
In a small bowl, combine the olive oil, rosemary, thyme, salt and pepper
Rub the marinade generously over the rack of lamb, ensuring the meat is well
coated.

Cover and let the lamb marinate at room temperature for 30 minutes, or
refrigerate for up to 4 hours (bring to room temperature before roasting if
refrigerated).

2. Roast the Lamb
Preheat the oven to 425°F (220°C).
Place an oven-safe skillet over medium high heat. Once hot, sear the lamb
fat side down for 3-4 minutes until lightly browned. Turn the lamb over in the
skillet.

Transfer the skillet into the preheated oven. Roast for 15-20 minutes for
medium-rare (or until the internal temperature reaches 130°F/54°C), or longer
if you prefer the lamb more well done.

Remove from the oven and let the lamb rest, for about 15 minutes before
slicing.

3. Prepare the Leek and Mushroom Sauté:
While the lamb is roasting, heat butter and olive oil in a large skillet over
medium high heat.

Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally,
until the mushrooms release their moisture and begin to brown.

Reduce heat to medium and stir in the leeks, minced garlic and thyme,
cooking for an additional 5-7 minutes.

Deglaze the pan with the white wine, scraping up any browned bits from the
bottom of the skillet, let it cook till it evaporates.

Stir in the dijon mustard and heavy cream, season with salt and freshly ground
black pepper, and cook for 2 more minutes until everything is well combined
and glossy.

4. Serve:
Slice the rested rack of lamb into individual chops.

Serve the lamb chops alongside the leek and mushroom sauté, garnishing
with fresh parsley if desired.

Tips:
For perfectly tender lamb, use a meat thermometer to check the internal
temperature: 125°F (52°C) for rare, 130°F (54°C) for medium-rare, and 140°F
(60°C) for medium.

The USDA recommends a minimum internal temperature of 145oF.