Chef and author Jean-Georges Vongerichten recommends trimming the meat of fat and letting the mushroom-encrusted lamb shank sit, refrigerated, for two hours before cooking it; this will elicit a truly robust, mushroomy taste. Serve with sauteed fresh shiitakes and a simple leek puree -- Jean-Georges also prepares a few whole baby leeks for a garnish.
Special occasions demand equally momentous meals, and few dishes are as elegant -- or delicious -- as this flavorful rack of lamb. It's far easier to make than it appears; simply follow a few basic steps for impressive results.
Tender lamb gets a sweet-tart kick from a sauce of orange and oregano. Ask your butcher to french the racks (remove the meat and fat from the first few inches of bone) for a clean presentation.
See How to Carve a Rack of Lamb
Rack of lamb is carved into tender, juicy chops and complemented by a citrus and parsley gremolata, an Italian accompaniment traditionally made with lemon zest, parsley, and garlic. We used orange zest and juice, plus lemon juice and parsley, and omitted the garlic.
Garlic and lemon invigorate the familiar pairing of succulent
roasted rack of lamb and mint in an intense marinade
that infuses the meat overnight. The fresh herb then makes an encore in a sauce with capers that's slathered generously on the lamb and served on the side.