Recipes

Ingredients:

For the Lamb:

• 2 racks of lamb – about 3.5 lbs. each, excess fat removed by a Citarella butcher and scraps reserved for sauce (see method below)
• Salt and pepper, to taste
• 2 Tbsp. extra-virgin olive oil, divided
• 4 Tbsp. Dijon mustard
• 3 cloves of garlic, chopped
• 2 cups brioche breadcrumbs
• 4 sprigs of rosemary, leaves only – chopped, stems reserved for sauce

For the Sauce:

• Reserved lamb scraps
• 2 tsp. extra-virgin olive oil
• 3 cloves garlic
• 1 shallot, peeled and roughly chopped
• Reserved rosemary stems, plus 3 sprigs
• 1 cup dry red wine
• 1 pt. Citarella Demi-Glace
• 1 Tbsp. unsalted butter

Instructions

For the Lamb:

1. Preheat oven to 425F°. Season the racks of lamb with salt and pepper. Heat a large, heavy-bottom sauté or cast-iron pan on high heat. When it is very hot, add 1 Tbsp. of the oil and sear the lamb one rack at a time. Brown the meat for 2-3 minutes on each side. Remove from the pan and prepare the crust.
2. Mix the Dijon mustard and the chopped garlic in a small bowl. Combine the breadcrumbs and the chopped rosemary and place on a large plate or sheet pan. Brush the Dijon mixture onto the surface of the seared lamb. Then lay the racks (one at a time) onto the prepared crumb mix. All of the meat surfaces should be coated heavily with the bread crumb mixture.
3. Drizzle the remaining extra-virgin olive oil on top of the lamb and place on a roasting pan fitted with a wire rack. Roast until desired doneness, about 18 -20 minutes for medium-rare. Allow to rest for 5 minutes. Slice the meat and serve with the sauce.

For the Sauce:

1. Roast meat scraps on a sheet pan in a 425F° oven until brown, about 10 minutes.
2. In a medium saucepan, place the oil, garlic, shallots, rosemary, and browned scraps. Cook 3-5 minutes on medium-high heat. Add the red wine. Cook for an additional 5 minutes, then add the Citarella demi-glace. Stir in the butter, strain, and pour over the lamb.