Roasted Parmesan and Apple Crusted

Rack of Lamb

Serves 4-6

Ingredients

1 Rack of Lamb, Between 1 ¼ lbs. to 1 ½ lbs. (Frenched) 

1 Cup Apple Sauce 

2 Tbsp. Dijon Mustard 

½ Cup Extra Virgin Olive Oil

1 Tbsp. Fresh Rosemary (Minced) 

½ Cup Finely Grated Parmesan Cheese 

½ Cup Fine Panko Breadcrumbs 

2 Golden Crisp Apples or Seasonal Apple (Cut into fourths) 

Sea Salt or Kosher Salt + Ground Black Pepper 

 

Method: 

  1. Preheat the oven to 425 F. Season the lamb generously with salt, pepper and thoroughly rub with half of the olive oil. In a small bowl mix together the apple sauce and Dijon mustard. In another small bowl, mix together the rosemary, parmesan cheese and panko breadcrumbs. Once incorporated, spread the mixture onto a baking sheet. 

  2. Place a medium- to-large stainless frying pan or cast-iron pan over high heat until very hot. Sear the rack of lamb using the remaining olive oil on all sides until golden brown (about 2-3 minutes on all sides). Place on a baking sheet to rest. 

  3. Turn the heat down to medium- high and begin to sauté the apples for 1 minute until they are partially cooked (if too much oil, drain then sauté). Arrange the apples into the center of the pan and turn the heat off. 

  4. Rub the applesauce mixture on the lamb and let rest for 2 minutes. Once rested, pat the lamb with the parmesan and seasoned breadcrumbs all over the meat. Shake off any excess mixture. 

  5. Place the lamb on top of the par-cooked apples and place into the oven to roast for 15 to 20 minutes until temperature reaches 130 F (medium-rare to medium). 

  6. Let rest for 10 minutes, then carve into individual pieces. Serve with the roasted apples immediately. 

Cranberry Balsamic Sauce 

Yield: 1 ½ Cup 

Ingredients: 

1 Can Jellied Cranberry Sauce (14 oz.) 

¼ Cup Balsamic Vinegar 

1 Cup Vegetable Stock 

1 Shallot (Minced) 

3-4 Cloves Garlic (Minced) 

1 Tbsp. Fresh Thyme (Minced) 

Kosher Salt + Ground Black Pepper To Taste 

2 Tbsp Olive Oil 

Method

  1. Put a small to medium sauce- pot over medium- high heat. Add the oil, garlic and shallots. Stir until fragrant and the shallots turn translucent.
  2. Add the balsamic vinegar and reduce to half. Turn the heat to low and whisk in the vegetable stock and cranberry sauce until well incorporated.
  3. Cook sauce for 4-5 minutes, uncovered until the sauce begins to thicken and reduces down. Season to taste with salt and pepper.