If you haven’t subscribed to the root source, hear praise from a few loyal readers, then become one yourself. If you haven’t seen Curtis Stone work his magic on Take Home Chef, you ought to check it out. The show is one of the most entertaining and informative I’ve seen, and I’ve seen, um, maybe all of them. As a bonus, Curtis won’t shout at you, command applause when he uses garlic, tell you every dish is the “perfect” dish or giggle all over himself.

Inspired by today’s root source on marjoram and a recent episode of THC, last night I decided to roast a rack of lamb. Curtis made his version for a wet-behind-the-ears attorney Heather B. and her stunned boyfriend. I adapted it using marjoram and a squeeze of lemon.

serves 4

Ingredients:
2 1 1/2 pound racks of lamb, trimmed
2 teaspoons canola oil
salt and pepper
1/4 cup coarsely chopped fresh marjoram leaves
3/4 cup coarsely chopped fresh parsley leaves
3-6 tablespoons Dijon mustard

Instructions:
Let the lamb come to room temperature if you have time. Preheat the oven to 425F and put the rack in the middle position. Generously season the lamb all over with salt and pepper.

Heat the canola oil in a 14-inch skillet over high heat. When it’s barely smoking add the lamb, meat side down. Press down on the lamb so it makes contact with the pan and sears evenly. Sear until deep golden brown, 2-4 minutes per side.

Remove the lamb to a plate to cool some.

Meanwhile, coarsely chop the herbs and spread them out on a plate. Spread the mustard all over the seared lamb.

Roll the lamb, mustard side down, into the herbs so they coat the meat and form a crust.

Put the lamb back into the pan or a roasting dish, then into the oven to roast until the internal temperature reaches 135F for medium rare, 30-40 minutes.

Let the roast rest 10 minutes before slicing.

Posted by brys in how to, recipes, other people's food, ingredients, techniques, root source | | Subscribe to this feed