Roasted Rack Of Lamb With Spring Succotash And Wilted Spinach
Serves: 2
Alessia Franecki
1 January 1970
Based on User reviews:
43
Spice
55
Sweetness
54
Sourness
37
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
3 cups
Extra-Virgin Olive Oil2 tsps
Sea Salt2 tbsps
Canola Oil1 cup
White Wine (dry)1 cup
Vegetable Broth3 tbsp
Olive Oil680 g
LambDirections:
1
Prep potatoes: Bring medium saucepan water to boil
2
Reduce heat to moderate, add potato chunks and simmer, uncovered, until tender but not falling apart, 8 to 10 minutes
3
Drain potatoes and let cool to room temperature
4
Bring medium saucepan water to boil
5
Reduce heat to moderate, add potato chunks and simmer, uncovered, until tender but not falling apart, 8 to 10 minutes
6
Drain potatoes and let cool to room temperature
7
Marinate lamb: In large sealable plastic bag, combine olive oil, garlic, parsley, and thyme
8
Add racks of lamb and seal bag, pressing out air
9
Turn bag to coat lamb, then transfer to shallow baking pan and refrigerate, turning bag over occasionally, at least 2 hours and up to 12 hours
10
Preheat oven to 350°F
11
Thirty minutes before roasting, remove lamb from refrigerator and allow to come to room temperature
12
Remove lamb from marinade, discarding marinade
13
Sprinkle with salt and pepper and transfer to rack set in large roasting pan
14
Roast until thermometer inserted 2 inches into thickest part of lamb (do not touch bone) registers 130°F (for medium rare), approximately 25 minutes
15
Transfer to carving board, tent with foil, and let stand 10 minutes
16
In large sealable plastic bag, combine olive oil, garlic, parsley, and thyme
17
Add racks of lamb and seal bag, pressing out air
18
Turn bag to coat lamb, then transfer to shallow baking pan and refrigerate, turning bag over occasionally, at least 2 hours and up to 12 hours
19
Preheat oven to 350°F
20
Thirty minutes before roasting, remove lamb from refrigerator and allow to come to room temperature
21
Remove lamb from marinade, discarding marinade
22
Sprinkle with salt and pepper and transfer to rack set in large roasting pan
23
Roast until thermometer inserted 2 inches into thickest part of lamb (do not touch bone) registers 130°F (for medium rare), approximately 25 minutes
24
Transfer to carving board, tent with foil, and let stand 10 minutes
25
While lamb is roasting, make succotash and spinach: In medium skillet over moderately high heat, heat canola oil until hot but not smoking
26
Add potatoes and sauté just until starting to brown, about 8 minutes
27
Add corn and celery and sauté until aromatic, 3 to 5 minutes
28
Add garlic and parsley and sauté 1 minute
29
Add black-eyed peas and wine and bring to simmer, then reduce heat to moderate and continue simmering, uncovered, until liquid is reduced by half and mixture is slightly thickened, 1 to 2 minutes
30
Add broth, raise heat to moderately high, and bring to boil
31
Reduce heat to moderate and simmer, uncovered, until liquid is reduced by half and mixture is slightly thickened, about 4 to 5 minutes
32
Remove from heat and stir in butter, 1 1/2 teaspoons lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper
33
Keep warm
34
In large, wide skillet over moderate heat, heat olive oil until hot but not smoking
35
Add spinach all at once and sauté, stirring occasionally, until just wilted, about 4 minutes
36
Transfer to medium bowl, sprinkle with remaining 1 teaspoon salt, 1/2 teaspoon pepper, and 1 1/2 teaspoons lemon juice, and toss to coat
37
Keep warm
38
In medium skillet over moderately high heat, heat canola oil until hot but not smoking
39
Add potatoes and sauté just until starting to brown, about 8 minutes
40
Add corn and celery and sauté until aromatic, 3 to 5 minutes
41
Add garlic and parsley and sauté 1 minute
42
Add black-eyed peas and wine and bring to simmer, then reduce heat to moderate and continue simmering, uncovered, until liquid is reduced by half and mixture is slightly thickened, 1 to 2 minutes
43
Add broth, raise heat to moderately high, and bring to boil
44
Reduce heat to moderate and simmer, uncovered, until liquid is reduced by half and mixture is slightly thickened, about 4 to 5 minutes
45
Remove from heat and stir in butter, 1 1/2 teaspoons lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper
46
Keep warm
47
In large, wide skillet over moderate heat, heat olive oil until hot but not smoking
48
Add spinach all at once and sauté, stirring occasionally, until just wilted, about 4 minutes
49
Transfer to medium bowl, sprinkle with remaining 1 teaspoon salt, 1/2 teaspoon pepper, and 1 1/2 teaspoons lemon juice, and toss to coat
50
Keep warm
51
Plate and serve: Divide succotash evenly between 8 bowls and top each portion with small mound of spinach
52
Carve lamb into chops and place 4 chops on each serving
53
Serve immediately
54
Divide succotash evenly between 8 bowls and top each portion with small mound of spinach
55
Carve lamb into chops and place 4 chops on each serving
56
Serve immediately