Maple, Rosemary and Apple Brined Rack of Lamb with Minted Port Glaze and Herb Roasted Celeriac
Chef Richard Rowland's Rack of Lamb recipe is a perfect fall-inspired dish that can impress your guests. The recipe features a juicy rack of lamb that's been brined with rosemary, maple syrup, and pureed apples and then seared and roasted. Minted Port Glaze adds more flavor to the dish. The lamb is accompanied by Herb Roasted Celeriac, a side dish of celery root that's roasted with garlic, thyme, smoked paprika, and olive oil. Experience the flavors of fall with this delicious dish.
Yield: 4 people
Materials
- 1 lamb rack medium size 14-18oz.
Brine
- 2 cups water warm to dissolve Salt
- 2 Tbsp Kosher Salt
- 2 apples pureed in blender or food processor
- 1 cup Maple Syrup
- 3 Tbsp Chopped Fresh Rosemary
- A few Thyme Sprigs
- 1 Bay Leaf
Mint Port Glaze
- ½ cup Port wine
- 1 chopped shallot
- 2 Tbsp chopped fresh mint
- 1 Tbsp Dijon Mustard
- 1-1/2 Cups Beef Broth
- Salt and Pepper
Herb Roasted Celeriac
- 1 large Celery Root peeled and diced ¾’ cubes
- Smoked Paprika
- Thyme
- Salt Black Pepper
- 3 cloves chopped Garlic
- Olive Oil
Instructions
Brine
- Combine all ingredients in a bowl and mix well. When brine is at least room temperature cool, pour over lamb rack to completely cover. Refrigerate at least 12 hours.
Cook the Lamb
- When ready, remove Lamb from brine. Heat a large skillet with olive oil. Sear Lamb completely on all sides. When ready for service, roast in a 350F oven for about
- 18-20 minutes. (Internal temperature on a thermometer should be 120F for medium rare)
- Always let the meat rest for about 15 minutes before slicing.
Mint Port Glaze
- In a saucepan, add Port, Shallots, Mint and Dijon. Simmer to reduce volume by half. Add Broth and simmer to reduce contents by about two thirds. Season, strain and serve.
Herb Roasted Celeriac
- In a large mixing bowl, place diced Celery Root and coat with Olive Oil. Lightly add in seasonings to taste. Toss together to mix well. Spread out onto a baking sheet pand and roast in a 350F oven until browned and tender. About 20-25 minutes. Garnish with chopped Parsley and serve