Roasted Rack of Lamb with Spaetzle and Parsley Roots
Used with permission from the new Araxi cookbook
Alterations should be made to fit with your dietary needs. Please
consult with your medical team before you attempt to make this recipe.
Roasted Rack of Lamb with Spaetzle and Parsley Roots. Serves 4
3 Tbsp olive oil
4-bone racks of lamb, each 8 to 9 oz
2 sprigs fresh rosemary
1/2 cup salsa verde (page 58)
2 1/4 cups all-purpose flour
1 tsp salt
1/4 cup whole milk
2 Tbsp grape seed oil
1/2 cup vegetable nage or chicken stock (pages 233, 235)
2 Tbsp unsalted butter
3 Tbsp grated Parmesan cheese
Honey-glazed parsley roots
10 to 12 parsley roots, peeled and halved
2 Tbsp grape seed oil
1 Tbsp honey
- Roasted Lamb
- Preheat the oven to 375°f/190°c.
- In a cast-iron pan or an ovenproof sauté pan, heat the olive oil on medium-high heat.
- Season the lamb liberally with salt and pepper, then place it in the pan, meat side down, and sear
for 3 to 4 minutes until browned.
- Turn the lamb over and brown it for 3 to 4 minutes more.
- Lift the lamb off the pan, add the rosemary to the pan and set the lamb back down on the rosemary.
- Place the pan in the oven and roast for 10 minutes. Turn the lamb over and roast for 7 to 8 minutes longer.
- Remove from the oven and place the lamb in a warm place to rest for at least 10 minutes.
- Fill a large pot with salted water, making sure the water reaches to at least 3 to 4 inches/7.5 to 10 cm
below the rim of the pot.
- Bring the water to a boil on high heat, then simmer on medium heat.
- Place the flour in large mixing bowl and make a well in the centre.
- Add the salt, eggs and milk.
- Use a whisk to combine all the ingredients, switching to a wooden spoon as the mixture thickens.
- Beat the batter hard with the spoon, trying to incorporate as much air as possible, as this will enable the spaetzle to puff up when it is reheated.
- Once small bubbles form in the batter, after about 5 min-
utes, it is ready.
- Fill a large bowl with ice water.
- Place a perforated pan or a spaetzle cutter over the pot of simmering water and, using a spatula or a palette knife, press the mixture through the pan (or cutter) in small batches.
- The dough will drop into the water, which cooks and forms the spaetzle.
- Once the spaetzle float to the surface of the pot, use a slotted spoon to transfer them to the ice water to stop the
- Once they have cooled completely, drain the spaetzle and set aside.
- Honey-glazed Parsley Roots
- Bring a medium pot of water to a boil on high heat.
- Add a pinch of salt and the parsley roots and cook for 4 minutes to soften.
- Drain the parsley roots and place them on a tea towel to dry.
- While the parsley roots are still warm, place them in a saute pan with the grapeseed oil and heat on medium heat
until browned on all sides, about 3 minutes.
- Add the honey and cook for 2 minutes to further brown them. Set aside.
- Finish Spaetzle
- In a saute pan, heat the grapeseed oil on medium heat.
- Add 2 cups/480 mL of the spaetzle and cook for 2 to 3 minutes, or until they puff up and are
- Add the vegetable nage (or chicken stock) and saute until hot, about 3 minutes.
- Mix in the butter and Parmesan cheese and season lightly with salt and pepper.
- To Serve
- Divide the spaetzle among 4 individual plates.
- Slice the lamb racks between the bones and place 4 pieces over the spaetzle on each plate.
- Arrange 2 to 3 pieces of parsley root on the lamb and drizzle the meat with salsa verde.
- Enjoy a variety of full reds here: worth seeking are wines from Madiran or Hermitage, France; Toro or Priorat,
Spain; Washington Syrah and Meritage blends, or our own BC Syrah, such as the one from Road 13 Vineyards.
Great-quality lamb is becoming more available in British Columbia and Alberta, especially from the Peace River district, where the animals are larger and have a mild flavour. For this recipe, you will need a perforated pan or a spaetzle cutter to make the little dumplings known as spaetzle. This recipe makes a lot, so to store leftover spaetzle, allow the blanched dumplings to cool, then cover them lightly with oil and refrigerate them in an airtight container for up to 3 days. Parsley roots resemble small parsnips, taste like a cross between carrots and parsley, and have a wonderful soft texture. When deep-fried they make nice chips.
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