Red is the colour of love, and it’s well represented in this dish! These lovely, little lamb ribs are enriched with a silky-smooth red wine and butter sauce, with hints of pink peppercorn to bring the heat. A mix of red and gold beets is as pleasing to eye as it is the palate.
Ease of Preparation: Medium
Time of Preparation: 40 to 45 minutes
Yield: 4 to 6 servings
Ingredients:
Beets:
- 1-2 large red beets
- 1-2 large golden beets
- 6 tablespoons (90 ml) butter, divided
- Salt and pepper
Lamb:
- 1 rack of lamb, trimmed and frenched
- Salt
- 3 tablespoons (30 ml) olive oil, divided
- 2 shallots, finely sliced
- 5 garlic cloves, crushed
- 2 sprigs thyme
- 2 sprigs rosemary
- 1 bottle (25.4 fluid ounce/750 ml) red wine
- ½ cup (120 ml) butter, cold and cubed
- 1 tablespoon (15 ml) coarsely ground pink pepper
Method:
For the Beets:
Peel the beets and slice into ½-inch (2.5 cm) thick rings.
Using a 2-inch (5 cm) cookie cutter, cut the beets into circles.
For the Lamb:
Remove lamb rack from the fridge 20-30 minutes before cooking, season with salt.
Preheat oven to 300 F (150 C).
In a large, oven-ready skillet, heat most of the olive oil over high heat until shimmering. Sear the lamb rack, undisturbed, for 1-2 minutes, until well browned.
Turn and continue cooking for an additional 1-2 minutes, until evenly seared.
Transfer, the pan and lamb rack to the oven to finish cooking for about 6-8 minutes. For rare to medium rare (best for lamb), cook until it reaches an internal temperature of 130 F (55 C).
Remove the rack from the oven when ready, then transfer out of the pan, loosely tent with foil and rest for 5-7 minutes before slicing.
While the rack is cooking, heat remaining olive oil in a new pot, add the shallot, garlic, thyme, and rosemary to the pan and sizzle for 1-2 minutes until just starting to soften
Add the red wine, bring to a hard boil, then reduce heat to medium and allow the wine to cook off completely or until syrupy, about 12-15 minutes.
When the wine has reduced completely, strain and discard the solids. Return to the pan and heat until just warm.
To Serve:
While the rack is resting, warm the beets. For best presentation, gently heat butter in two separate pans, add the beets and cook slowly for 5-6 minutes, flipping occasionally. Season with salt and pepper.
Just before serving finish the sauce: remove the pan with the reduced wine from the heat swirl in the cold butter, 1 cube at a time to melt and form a sauce. Finish by stirring in freshly ground pink pepper.
When rested, slice the rack into chops. Neatly present the chops together with the sauce and the beets,
Serve immediately.
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