Courtesy Todd Villani
Use high-quality, pasture-raised lamb.
2 (8-rib) frenched racks of lamb or
6¾ inch thick lamb chops
Salt and pepper
Ras el hanout or garam masala (optional)
2 tablespoons plus 1 tablespoon olive oil
1 cup chopped mushrooms (criminis are nice)
1 tablespoon minced shallot
1 teaspoon chopped fresh thyme
1 teaspoon white truffle oil
¼ cup beef stock
1 tablespoon butter
Season lamb well with salt and pepper. We also sometimes add an aromatic spice blend such as ras el hanout or garam masala.
Preheat oven to 475°.
Place an ovenproof sauté pan over high heat and add 2 tablespoons olive oil. When the oil reaches the smoking point, add the lamb and let it cook until nicely caramelized. Turn meat over and put pan straight into the oven. Roast until it reaches desired temperature. We recommend medium rare to medium—an internal temperature of 135° to 140°.
Place lamb on a serving platter and return pan to burner.
Add 1 tablespoon olive oil to pan along with mushrooms and shallots. Sauté together until softened.
Stir in thyme and white truffle oil. Add beef stock and butter and let reduce to a wonderful, saucy consistency. Don’t forget to taste, season with salt and pepper, and taste again.
Pour over lamb and serve.… Read More