Schmidt’s Rack of Lamb with Caramelized Pears and Chestnuts
- 2 racks of lamb, about 8–9 bones each, trimmed of the fat
covering and the bones “Frenched” or timed to the meat loin
- sea salt
- freshly ground black pepper
- extra virgin olive oil
- 2 tablespoons chopped fresh rosemary
- 2 cups light vegetable, poultry or lamb stock
- 4 cups dry red wine
- 4 tablespoon unsalted butter
- 3 red Anjou pears, quartered lengthwise
- 2 tablespoons granulated sugar
- 1/2 pound cleaned chestnuts
- 1 cup heavy cream
- 4 sprigs of rosemary for garnish
Preheat your oven to 400 degrees F. Take a large can about 5 to 6
inches in diameter, placing it in the center of your roasting pan
rack. Arch the two trimmed racks of lamb, meat side out, around the
can until the ends of the two racks touch each other. Wrap butchers
twine neatly around the racks just about the meat line to secure the
meat in the “crown” circular shape. Remove the can carefully so that
the lamb stays securely in place. Season with salt and pepper. Drizzle
a couple of drops of olive oil on the lamb meat and rub evenly across
the surface to adhere the spices. Sprinkle half of the chopped
rosemary over the lamb.
Place the roasting pan on a rack on the middle of the oven. Cook at
400 degrees F for about 10 minutes to sear. Continue cooking at this
temperature for rare and medium rare meat or turn down the temperature
to 350 degrees F if you prefer your meats medium or more done. Test
the roast with a small instant style meat thermometer to detect your
preferred degree of doneness after about 25 to 35 minutes depending on
the size of your lamb. Remove and allow to rest in a warm spot.
In a large skillet combine the stock and the wine. Bring to a boil
over high heat and cook until reduced to coat the back of a spoon,
about 15 minutes. Remove from the heat.
Meanwhile bring a medium pot of water to a simmer over medium high
heat. Add the chestnuts cooking until tender about 15 minutes.
Transfer to a colander and drain. Break or cut the chestnuts into
halves.
In a large non-stick skillet heat 2 tablespoons of butter over high
heat. Add the pears without crowding, cooking to sear and brown their
edges about 4 minutes. Sprinkle the pears with sugar and turn the
slices over. Add the chestnuts to lightly brown with the pears the
remaining side. Add the cream and rosemary cooking until reduced to
coat the pears and chestnuts, about 5 minutes. Adjust seasonings with
salt and pepper. Keep warm.
To serve: Return the red wine sauce to the heat and bring to a
simmer over salt and pepper to your taste. Remove from the heat and
transfer to a serving boat.
Meanwhile, return the lamb to the oven until hot, probably about 5
minutes. Remove from the oven. With a couple of metal spatulas,
carefully transfer the crown roast to the center of your serving
platter. Position a small bowl elevated in the center of the lamb
crown. Spoon the caramelized pears and chestnuts into the bowl. Stick
the sprigs of rosemary into the center of the crown for garnish. Serve
with the sauce on the side.
Chef Jimmy Schmidt
Rattlesnake Club
300 River Place Drive
Detroit, MI 48207–0423
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