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April 5, 2023

American Rack of Lamb with Roasted Brussels Sprouts, Toasted Anchovy and Meyer Lemon Crema


Recipe Provided By
Chef Holly Smith


Marinated American lamb chops with rosemary & garlic on a plate


  • 3 American Lamb racks, frenched, fat cap removed
  • 2 oranges, Cara Cara or navel, zested with vegetable peeler
  • 4 large sprigs rosemary, needles removed, lightly crushed
  • 12 sprigs fresh thyme, lightly crushed by hand
  • 1/2 teaspoon chili flakes
  • 20 cloves garlic, lightly crushed
  • 6 tablespoons extra virgin olive oil
  • Kosher salt and cracked black pepper, to taste

Roasted Brussels Sprouts:

  • 1-1/2 pounds Brussels sprouts
  • Unsalted butter, as needed
  • Extra virgin olive oil, as needed
  • Kosher salt, to taste
  • Cayenne pepper, to taste
  • 3 tablespoons finely chopped garlic
  • 20 anchovy filets, rough chop
  • Piments d’argile or espelette, to taste
  • 1 to 2 lemons, juiced

Meyer Lemon Crema:

  • 20 Meyer lemon peels (preferably cookers)
  • 8 to 10 Meyer lemons, centers only
  • Simple syrup, to taste
  • Kosher salt, to taste
  • 1/2 cup Ligurian olive oil


For Lamb:  Trim excess fat from lamb racks, leaving thin fat cap.  In a bowl, combine orange zest, rosemary, thyme, chili flakes, garlic and oil, crushing herbs, zest and garlic lightly to release oils.  Rub mixture on racks.  Marinate for 24 hours, rotating every 6 hours to ensure best distribution of aromatics.

Remove marinade from lamb.  Season lamb generously with salt and lightly with black pepper.  On a preheated grill, render and roast fat cap down, turning and continuing to grill to desired doneness; be careful not to burn the bones.  Let rest before serving. 

For Roasted Brussels Sprouts:  Clean and trim Brussels sprouts, cutting 1-1/4 pounds in half, and peeling the remaining 1/4 pound to leaves only.  In 2 large heavy-bottomed sauté pans, heat butter and oil together over medium heat.  Add halved sprouts; toss and season lightly with salt and cayenne.  Arrange cut-side down.  Reserve the leaves.  Cook over medium-high heat until golden brown.  Flip sprouts; continue to cook until tender.  Add leaves; toss together with cut roasted sprouts.  Cook for 1 minute longer.  Pull sprouts to one side of the pan; add additional 1 tablespoon butter and 1 tablespoon oil; divide the garlic and anchovy between the two pans.  Stir to combine, letting anchovy and garlic melt together; continue to cook until toasted.  Toss to combine.  When ready to plate, heat sprouts and adjust seasoning as desired.  Add Piments d’Argile/Espelette and finish with lemon juice. 

For Meyer Lemon Crema:  In a heavy-bottomed saucepan, combine lemon peels with lemon centers.  Cover with cold water and bring to a boil; drain.  Repeat this process 3 to 4 times until lemons are tender and not bitter.  Drain; transfer lemon mixture to blender.  Process until smooth.  Season with salt; add small amount of simple syrup to balance.  While processing, drizzle in up to 1/2 cup oil; adjust seasoning as necessary.  Hold at room temperature. 

To plate:  Place a swoosh of Meyer Lemon Crema with Brussels Sprouts scattered alongside.  Cut the racks into chops and plate 2 or 3 chops per guest.  Garnish with preserved Cara Cara and Meyer Lemon if desired.

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