Recipe - Roasted Racks Of Lamb With Artichokes Red Onions And Garli

1 Lemon quartered
4 Artichokes
1 pound Jerusalem artichokes
(sunchokes)*,. peeled and
cut into 1inch wedges
4 md Red onions about 1 1/2
lbs. total each cut into
6 wedges, leaving enough of
root ends attached to keep
wedges intact
16 Unpeeled garlic cloves plus
1 tablespoon Finely chopped garlic
2 tablespoon Plus
2 teaspoon Extravirgin olive oil
2 Frenched racks of lamb** (8
ribs about 1 One fourth lbs. each)
trimmed of all but a thin
layer of fat
3 tablespoon Fresh oregano leaves or
2 Tsp, dried oregano, crumbled
One half teaspoon Kosher salt (coarse)
2 teaspoon Freshly ground pepper
One half cup Chicken broth

*available at specialty produce markets and many supermarkets

** available by request from butchers
Source: Epicurious Gourmet Dec. 1996

Into a bowl of water, squeeze juice from 2 lemon quarters, dropping
squeezed quarters into water. Break off and discard stem from 1 artichoke.
Bend back outer leaves until they snap off close to base and remove several
more layers of leaves until pale inner leaves are reached. Trim base and
sides of artichoke with a very sharp stainless steel knife and cut off the
top 1 One half inches.. Cut artichoke into quarters and cut away choke and spiky
purpletipped leaves. Rub artichoke quarters all over with a remaining
lemon quarter and drop it in the bowl of water. Prepare other 3 artichokes
in the same manner, using other lemon quarter if necessary.

Preheat oven to 475*F

In a saucepan of boiling salted water, blanch artichokes 3 minutes and with
a slotted spoon transfer to a bowl. In boiling salted water blanch
Jerusalem artichoke 5 minutes, and drain.

In a flameproof roasting pan, 17 by 11 One half by 2 inches, toss artichokes,
Jerusalem artichokes, onions, and garlic cloves with 2 Tbsp. olive oil and
salt and pepper to taste. Roast vegetables in middle of oven 20 minutes.

While vegetables are roasting, heat a heavy 12inch skillet over
moderatlyhigh heat until hot. While skillet is heating, season lamb racks
with salt and pepper. Add vegetable oil to skillet and brown lamb, meaty
sides down, 2 minutes. Turn lamb over, and brown 2 minutes more. Transfer
lamb to a plate and cool slightly.

In a small bowl, stir together chopped garlic, oregano, coarse salt,
freshly ground pepper. and remaining 2 tsp. olive oil, and rub all over
lamb

Remove pan from oven and stir vegetables. Arrange lamb over vegetables, rib
sides down, and roast 20 minutes. or until a meat thermometer inserted in
fleshy section registers 130*F for mediumrare.

Remove 8 garlic cloves from pan and squeeze garlic out of skins into a
blender. Add broth and blend until smooth. Transfer remaining vegetables
and lamb to a heated platter, reserving juices in pan, and let rest,
covered loosely for 10 minutes.

To pan, add garlic broth and salt and pepper to taste, and on top of stove
deglaze over moderatelyhigh heat, scraping up brown bits. Boil sauce until
it thickens slightly and transfer to sauceboat.

Cut lamb racks in half or into individual chops and serve with vegetables.

Posted to JEWISHFOOD digest V97 #037 by alotzkar@direct.ca (Al) on Jan 31,
1997.