Recipe Match for California Cabernet

Mustard-Crusted Lamb Rack with Roasted Root Vegetable and Chestnut Stuffing

Recipe courtesy of chef Melissa Close-Hart
  • 2 tablespoons olive oil
  • 4 tablespoons stone-ground mustard
  • 6 cloves garlic, minced
  • 3 tablespoons fresh rosemary, chopped
  • Kosher salt or sea salt
  • Freshly ground black pepper
  • 1 crown of lamb (about 3 pounds)
  • 4 tablespoons butter, plus more to coat the baking dish
  • 8 ounces pancetta, cut into 1/4-inch dice
  • 2 large onions, diced
  • 2 carrots, diced
  • 2 ribs celery, diced
  • 2 parsnips, diced
  • 1 sweet potato, peeled and diced
  • 1 pound day-old bread (focaccia, ciabatta or sour dough), cut into 3/4-inch cubes
  • 14 ounces whole chestnuts, roasted, peeled and coarsely chopped
  • 2/3 cup freshly grated Parmesan
  • 1 cup chicken broth, plus more as needed
  • 3 tablespoons chopped fresh thyme

1. Preheat oven to 375° F. In a small bowl, mix together the olive oil, mustard, half the garlic, 2 tablespoons of the rosemary, 1 1/2 teaspoons of salt and 1 teaspoon pepper.

2. Rub the spice mixture onto all sides of the lamb, coating thoroughly. Place in a Bundt pan.

3. Put the lamb on the middle rack of the oven and roast for approximately 25 to 30 minutes (8 to 11 minutes per pound) or until the lamb’s internal temperature reaches 130° F to 140° F for medium-rare. Remove the lamb and put it on a rack. Cover it loosely with foil for 15 to 20 minutes before carving into chops.

4. Meanwhile, butter a 15-by-10-by-2-inch glass baking dish. Melt 2 tablespoons of the butter in a large heavy skillet or sauté pan over medium heat. Add the pancetta and sauté until crisp and golden, about 10 minutes. With a slotted spoon, transfer the pancetta to a plate lined with paper towels. Reserve the pan drippings.

5. Add the remaining butter to the pan. Add the onions, carrots, celery, parsnips, sweet potato and the remaining garlic and rosemary. Season with salt and pepper, to taste. Sauté on medium-low heat until the vegetables are tender, about 12 minutes.

6. Put the vegetables in a large bowl. Mix in the bread, chestnuts and Parmesan. Add enough broth to moisten. Add the cooked pancetta. Season with thyme and salt and pepper to taste and stir to combine all the ingredients.

7. When the lamb is done, reduce the oven temperature to 350° F.

8. Transfer the stuffing to the prepared dish. Bake until the stuffing is heated through and the top is golden brown, 30 to 45 minutes. Place the lamb on a large serving platter and spoon the stuffing in the middle. Serves 8.

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