Rosemary-Crusted Rack of Lamb wiht Roasted Fennel and Red Onion

Categories: Lamb

Ingredients

• 2 fennel bulbs, cut into eighths
• 1 red onion, cut into eighths
• 6 tbsp extra-virgin olive oil
• Salt and freshly ground pepper
• 1 rack of lamb, trimmed (about 1.5 lbs)
• 1 tbsp finely chopped fresh rosemary
• 2 tbsp whole grain mustard
• 2 tbsp prepared creamy horseradish
• 2 tbsp grated Parmigiano-Reggiano cheese

Directions

1. eheat the oven to 450. In a medium bowl, toss the fennel and onion with 4 tbsp of the olive oil and season with salt and pepper. Place the fennel and onion on a sheet pan.

2. In a large skillet, heat the remaining 2 tbsp olive oil over medium-high heat until almost smoking. Season the lamb with salt and pepper. Sear the lamb until well browned on all sides, 6-8- minutes. Transfer lamb to a plate.

3. Combine rosemary, mustard, horseradish and cheese in a bowl and stir until a paste forms. Place the rack of lamb on a sheet pan or roasting pan and spread the paste evenly over the lamb.

4. ace the vegetables on the lower shelf of the oven and the lamb on the upper shelf. Roast for about 15 minutes, then lower the heat to 400. Remove the vegetables from the oven and give them a toss. Move the lamb to the lower rack. Return the vegetables to the upper rack and continue roasting. The vegetables are done when they are tender and partly browned, 8-10 minutes.

5. Roast the lamb for about 10 minutes longer, or until an instant-read thermometer inserted into the thickest part registers 130 for medium-rare.

6. Remove the lamb to a platter, cover loosely with foil and let it rest for about 10 minutes. Cut the rack of lamb between the bones into chops. Serve the lamb chops with the vegetables.

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