Recipe Provided ByChef Holly Smith
Roasted Brussels Sprouts:
Meyer Lemon Crema:
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.