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The American Lamb BoardPrep Time
1 hr 30 min
Cook Time
1 hr
Total Time
2 hrs 30 min
Servings
4
Ingredients
Lamb
- 6 garlic cloves
- 3 tablespoons fresh rosemary leaves
- 2 tablespoons extra-virgin olive oil
- 1 rack of American Lamb, frenched, 1-1/2 to 2 pounds
- Kosher salt and freshly ground pepper, to taste
Maple-Roasted Brussels Sprouts, Delicata Squash and Pears
- 1 medium delicata squash, about 1 pound
- 12 ounces Brussels sprouts, trimmed, halved (keep any loose leaves)
- 2 red Anjou or Bartlett pears, halved, stemmed and cored, each cut into 8 wedges
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons maple syrup
- Kosher salt and freshly ground pepper, to taste
- 2 handfuls fresh parsley leaves
Directions
For the American Lamb: In a mini food processor (or with a knife), finely chop garlic, rosemary, and oil until garlic is a paste and rosemary is a mix of some finely chopped and some larger leaves. Season lamb rack on both sides with salt and pepper; then rub with the garlic-rosemary mixture. Set aside at room temperature for about 1 hour.
For the Maple-Roasted Brussels Sprouts, Delicata Squash and Pears: Halve the squash lengthwise; scoop out seeds. Cut into 1/2-inch-thick moon-shaped slices. Pile the squash, sprouts and pears in the center of a large rimmed baking sheet. Drizzle with oil and maple syrup; sprinkle with a few big pinches of salt and several grinds of pepper. Toss to coat evenly; spread the mixture in a single layer on the baking sheet. Place the lamb meaty side up in the center of the pan, covering some of the vegetables and pears.
Roast at 475°F until internal temperature reaches 130°F to 135˚F on an instant-read thermometer for medium-rare, 10 to 15 minutes. (The internal temperature will increase to 145˚F out of the oven.) Transfer rack to a large platter; cover loosely with foil to rest for 10 to 15 minutes. Transfer lamb back to the baking sheet; roast again in the upper third of the oven until vegetables are tender and the internal temperature of the lamb reaches about 120°F on an instant-read thermometer, 25 to 30 minutes.
Switch the oven to broil; position the sheet pan so the top of the lamb is about 4 inches from the broiler. Broil until lamb and vegetables are nicely browned on top, 3 to 5 minutes.
Transfer the rack to a carving board; tent it with foil, let it rest for 10 minutes. Loosen pears and vegetables from the baking pan with a spatula, scraping up any browned bits from the pan; toss them together with the parsley. Transfer to a warmed serving platter.
Carve the rack between the rib bones; transfer to the platter, nestling it over the vegetables and pears. Serve immediately, with Syrah wine.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
