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Lamb Rack with a botanical crust

🎅🎄Chef Karsten made a special Christmas meal for our Fri-Jado colleagues, combining tradition with seasonal flavors. Lamb rack, paired with roasted root vegetables and butternut squash, is a perfect centerpiece for a festive feast.

With rich, savory notes and a crispy herb crust, this dish showcases the warmth and comfort of the holiday season.

Ingredients

  • For the Vegetables:
    • 1.8 kg (4 lbs) potatoes (washed, skin on)
    • 1.35 kg (3 lbs) Jerusalem artichokes (washed, skin on)
    • 3 large (approx. 2.25 kg / 5 lbs) butternut squash (peeled, large chunks)
    • 12 shallots (halved)
    • 9 tbsp olive oil
    • 375 g (13 oz) bacon bits
    • 4 sprigs rosemary
    • 4 tbsp farm butter
    • Salt and pepper

    For the Lamb Rack:

    • 9 lamb racks (approx. 400 g / 14 oz each)
    • 9 tbsp Dijon mustard
    • 180 g (6 oz) panko breadcrumbs
    • 180 g (6 oz) grated Parmesan cheese
    • 180 g (6 oz) chopped parsley
    • Salt and pepper
    • Farm butter

Instructions

1. Prepare the Vegetables:

  • Cut the potatoes and Jerusalem artichokes into thumb-sized pieces.
  • Toss them with olive oil, bacon bits, rosemary, salt, and pepper in an Insert basket. Set aside.
  • Peel the butternut squash, cut it in half, and remove the seeds. Cut into large chunks.
  • Mix with farm butter, shallots, salt, and pepper. Spread evenly in another Insert basket.

2. Roast the Vegetables:

  • Preheat the TDR oven to 150°C (300°F).
  • Adjust the temperature to 190°C (375°F) and roast the vegetables for 45 minutes.

3. Prepare the Lamb Rack:

  • Sear the lamb briefly in a pan with some fat or place it in the TDR at 220°C (425°F) for 5 minutes.
  • Make the herb crust by blending panko, Parmesan cheese, parsley, salt, and pepper in a food processor.

4. Coat the Lamb Rack:

  • Brush the cooled lamb rack with a thin layer of Dijon mustard.
  • Roll the lamb in the herb crust, ensuring even coverage on all sides.

5. Cook the Lamb Rack:

  • With 15 minutes left on the vegetable timer, place the lamb racks in the TDR using a Multi-Purpose basket.
  • Turn the vegetables to redistribute the fat.

6. Serve:

  • Remove the lamb and vegetables from the TDR.
  • Let the lamb rest briefly to retain its juices.
  • Serve the vegetables in a dish and slice the lamb into even portions.