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 Printable Version
Roasted Racks of Lamb with Artichokes, Red Onions,
and Garlic
Ingredients
1 lemon, quartered
4 artichokes
1 pound Jerusalem artichokes (sunchokes)*,
peeled and cut into 1 inch wedges
4 medium red onions
16 unpeeled
large garlic cloves
1 tablespoon finely
chopped garlic
2 tablespoons plus 2 teaspoons
extra virgin olive oil
1 teaspoon vegetable oil
2 Frenched racks of lamb** (8
ribs, abou 1 1/4 pounds each, trimmed of all but a
thin layer of fat)
3 tablespoons fresh oregano
leaves or 2 teaspoons dried oregano, crumbled
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground
pepper
1/2 cup chicken broth
*available at specialty
produce markets and many
supermarkets
**available by request from
most butchers
Directions
Into a bowl of water,
squeeze juice from 2 lemon
quarters, dropping squeeze
quarters into the water.
Break off and discard stem
of 1 artichoke. Bend
back outer leaves until they
snap off close to the base
and remove several more
layers until pale inner
leaves are reached.
Trim base and sides of
artichoke with a very sharp
stainless steel knife and
cut off the top 1 1/2
inches. Cut artichoke into
quarters and cut away choke
and spiky purple-tipped
leaves. Rub artichoke
quarters all over with a
remaining lemon and drop
them into bowl of water.
Prepare remaining 3
artichokes in the same
manner, using other lemon
quarter, if necessary.
Preheat oven to 475 degrees.
In a saucepan of boiling
salted water, blanch
artichokes 3 minutes and
with a slotted spoon
transfer to a bowl. In
boiling salted water, blanch
Jerusalem artichokes 5
minutes and drain.
In a flameproof roasting
pan, 17" x 11 1/2" x 2",
toss artichokes, Jerusalem
artichokes, onions and
garlic cloves with 2
tablespoons olive oil and
salt and pepper to taste.
Roast vegetables in middle
of oven 20 minutes.
While vegetables are
roasting, heat a heavy 12"
skillet over moderately high
heat until hot. While
skillet is heating, season
lamb rack with salt and
pepper. Add vegetable
oil to skillet and brown
lamb, meaty sides down, 2
minutes. Turn lamb
over and brown 2 minutes
more. Transfer lamb to
plate and cool slightly.
In a small bowl, stir
together chopped garlic,
oregano, coarse salt,
freshly ground pepper, and
remaining 2 tablespoons of
olive oil and rub all over
lamb.
Remove pan from oven and
stir vegetables. Arrange
lamb over vegetables, rib
side down, and roast 20
minutes or until meat
thermometer inserted in
fleshy section reaches 130
degrees F for medium-rare.
Remove 8 garlic cloves from
pan and squeeze garlic out
of the skins and into a
blender. Add broth and
blend until smooth.
Transfer remaining
vegetables and lamb to a
heated platter, reserving
juices in pan and let rest,
covered loosely for 10
minutes.
To pan, add garlic broth and
salt and pepper to taste and
on top of stove deglaze over
moderately high heat,
scraping up brown bits.
Boil sauce until thickened
slightly and transfer to a
sauceboat.
Cut lamb racks in half or
into an individual chops and
serve with vegetables and
sauce.
Serves 4.
Garlic Festival® Foods products in
this recipe....
Fresh California Garlic (Bagged)
Fresh California Garlic (10 lb. Boxed)
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