Roasted Rack of Lamb with Spaetzle
Yankee Plus Dec 2015
TABLE OF CONTENTS
Total Time: 40
While rack of lamb is a splurge, this recipe is easy and elegant for a special dinner. Don't let the spaetzle part scare you -- once you make it, it'll become part of your "wow" repertoire.
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- 1 rack of lamb, frenched
- Kosher or sea salt and freshly ground black pepper, to taste
- 1 tablespoon vegetable oil
- 2 cups flour
- 1 teaspoon kosher or sea salt
- 4 eggs
- 1/2 cup milk
- 4 tablespoons unsalted butter, melted
- 2 tablespoons chopped fresh parsley
Instructions:Heat oven to 375°. Generously season rack of lamb on both sides with salt and pepper. In a large, heavy-bottomed, ovenproof skillet, heat oil on high and sear lamb on all sides until well browned, about 4 minutes each side. Place in oven 12 to 15 minutes for rare (140° in center), or until meat reaches desired doneness. Remove from oven, tent with foil, and let rest 5 minutes before carving.
In a small mixing bowl, combine flour and 1 teaspoon salt. Create a well in center of flour mixture. In a separate bowl, whisk together eggs and milk. Pour into flour well and mix slowly until a smooth batter comes together.
Bring a large pot of salted water to boil. Using a rubber spatula, push batter through a large-holed colander (or a spaetzle maker) into boiling water. Cook until spaetzle float to the surface; then use a slotted spoon to transfer to a bowl. Season with salt and pepper; toss with melted butter and parsley. Carve rack into single or double bone-in pieces. Spoon a generous portion of spaetzle onto warmed serving plates. Place lamb pieces on top of spaetzle with bones pointing up. Serve with steamed asparagus.