Rack of Lamb with Mashed Potatoes, Baked Beets and Kale and Sour Cream Coleslaw

S15 (US Season 9)EPISODE 03
Print
Preparation:
Ingredients
My favorite rack of lamb is first seared in a pan, and then finished off in an oven that’s not too hot.

PREPARATION:

Peas, especially dried peas, are misunderstood, often neglected, considered unnecessary. In Ringerike in Eastern Norway an old heirloom pea varietal was discovered a while back – giving us a chance to rediscover an old plant that has been grown for a millennium. I like to serve the boiled dried peas with some fresh peas as well.

Let the meat rest at room temperature for an hour or two before cooking.

Turn the oven on, at 320 F, 160 C.

Sear the meat in butter in a pot. Add beets, place the meat on top. Place in the oven, lower rack. Bake until the cure temperature is about 130 F/55 C. That takes about 40 minutes in my oven. Use a digital meat thermometer. Remove from oven and let rest. The temperature will rise to about 150 F, 65 C.

PeasCook the reconstituted peas in stock for about 20-25 minutes, until soft. Make sure the pot doesn’t cook dry. Add butter and mash. Juice the sugar snap peas and mix into the mashed peas just before serving.

ColeslawTo make the coleslaw, combine all the ingredients.

To serve, slice the meat, serve with beets, and the juices that have collected. Mash peas and coleslaw.

Meat
Print