rack of lamb

 simple, but yummy!

rack of lamb with garlic and herbs
serves 8

2 (8-rib) frenched racks of lamb (each rack 1 1/2 lb), trimmed of all but a thin layer of fat
1 1/2 tsp salt
3/4 tsp black pepper
1 teaspoon vegetable oil
3 large garlic cloves, minced
1/4 cup finely chopped fresh flat leaf parsley
1 tbsp finely chopped fresh thyme
2 tsp finely chopped fresh rosemary
1/2 tsp salt
1/2 tsp black pepper
1 1/2 tablespoons extra virgin olive oil

*will also need an instant read thermometer

Brown lamb
Heat a dry 12-in heavy skillet over hight heat until hot, at least 2 mins. Meanwhile, pat lamb dry and rub meat all over with salt and pepper. Add oil to hot skillet, then brown racks, in 2 batches if necessary, on all sides (not ends), about 10 mins per batch.

Transfer racks to a small roasting pan. 

Put oven rack in middle position and preheat to 350 degrees. 

Stir together garlic, herbs, salt, pepper and oil. Coat meaty parts of lamb with herb mixture, pressing to help adhere. Roast 15 mins, then cover lamb loosely with foil and roast until thermometer inserted diagonally into center of meat registers 140 degrees, 5-10 mins more. Let stand, covered, 10 mins. (Internal temperature will rise to 135-140 for medium-rare while lamb stands. 

Cut each rack into 4 double chops. 

Chen Shepherds Pie

What we made when there were too many mashed potatoes leftover from Thanksgiving!

Chen Shepherd's Pie (adapted from here)

makes 8 servings

For the Potatoes:

1 1/2 lbs russet potatoes

1/4 cup half and half

2 oz unsalted butter

3/4 tsp salt

1/4 tsp freshly ground pepper

1 egg yolk

For the meat filling:

2 tbsp canola oil

1 cup chopped onion

4 celery stalks, sliced

3 garlic cloves, minced

1 1/2 lbs ground beef or lamb

1 tsp salt

1/2 tsp freshly ground pepper

2 tbsp all purpose flour

1 32 oz can diced tomatoes (including liquid)

1 tsp Worcestershire sauce

2 tsp freshly chopped rosemary, sage, and/or oregano leaves

1/2 cup fresh or frozen corn kernels

1/2 cup fresh or frozen green beans, sliced into 1 in pieces

Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.

Preheat the oven to 400 degrees F.

While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and celery and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.

Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.