New Zealand Lamb Rack with Roasted Vegetables and Sauce Béarnaise

Allergens

Gluten (contains in Sauce Béarnaise)

Ingredients

• 1 lamb rack (Frenched)
• 2 cups mixed baby potatoes and carrots
• 1 cup Brussels sprouts, halved
• 1/4 cup white wine vinegar
• 1/4 cup shallots, finely chopped
• 1/2 cup tarragon leaves, freshly chopped
• 1/2 cup unsalted butter, cold and cubed
• 2 cups chicken stock
• Salt and pepper, to taste
• Olive oil, as needed
• Fresh parsley, for garnish

Instructions

1. Preheat oven to 375°F (190°C).
2. Season the lamb rack with salt and pepper. Heat a heavy duty skillet over medium high heat, add olive oil, and sear the lamb rack until browned on all sides. Transfer the lamb rack to a roasting pan and place in the preheated oven. Roast for 20 minutes or until desired doneness is reached. Remove from oven and let rest.
3. In a separate roasting pan, toss the mixed baby potatoes and carrots with olive oil, salt, and pepper. Roast in the oven alongside the lamb rack for about 25 30 minutes, or until tender. Add Brussels sprouts during the last 10 minutes of cooking.
4. For the sauce Béarnaise, combine white wine vinegar, shallots, and tarragon leaves in a small saucepan. Bring to a boil and cook for 2 3 minutes. Strain the mixture into a clean bowl. Whisk in cold cubed butter until fully incorporated. Season with salt and pepper.
5. Warm the chicken stock in a separate saucepan. Slowly whisk into the sauce Béarnaise until fully combined. Strain through a fine mesh strainer.
6. To serve, place the roasted vegetables on plates, carve the lamb rack, and spoon the sauce Béarnaise over the top. Garnish with fresh parsley and enjoy!

Chef’s Insight

To ensure a tender and flavorful lamb rack, be sure to sear it well before roasting. Also, allow the lamb to rest for at least 5 minutes after cooking for optimal juiciness.

Notes

Adjust cooking times as needed for desired doneness.