Ingredients
Balanced for an elegant plated lamb entrée with classic Tuscan flavor and clean presentation.
Base recipe = 2 servings.
- 800 g rack of lamb, frenched
- 150 ml dry white wine
- 100 g carrot, peeled
- 57 g green beans, trimmed
- 300 g Idaho potato, sliced 1.5" thick
- 3 g fresh thyme sprigs
- Sea salt
- Fresh cracked black pepper
- 20 ml olive oil (for searing)
- 30 g butter (optional, for potatoes)
Method
- Clean and trim excess fat from the rack of lamb. Pat dry and season lightly with salt and pepper.
- Sear the rack in hot olive oil on all sides until nicely browned. Transfer to a roasting pan.
- Roast at 350°F (175°C) for about 20 minutes, basting every 5 minutes, until the desired doneness is reached.
- Blanch the carrot and green beans in salted boiling water, then cool in ice water and reserve.
- Slice the potato into 1.5-inch rounds, brush with butter, and bake between parchment sheets and trays for about 20 minutes until tender and lightly golden.
- Rest the lamb, then deglaze the searing pan with white wine and thyme. Reduce to a glossy jus.
- Slice the rack between the bones and plate with the baked potatoes and vegetables. Finish with thyme jus over the lamb.
Chef’s Note: For the cleanest presentation, let the lamb rest before slicing so the juices stay inside the meat. A quick pan reduction with thyme and white wine gives elegance without overpowering the natural flavor of the lamb.
| Calories | ~680 kcal |
| Fat | ~48 g |
| Carbohydrates | ~18 g |
| Protein | ~45 g |
| Sodium | Varies with seasoning |