This recipe is from the kitchen of Executive Chef Ian Rynecki. Serves 3-4 people.
1 bone-in rack of lamb, 24-28 oz, frenched (local if possible)
1 teaspoon pink peppercorn, toasted and ground
1 teaspoon black peppercorn, toasted and ground
½ teaspoon cumin seed, toasted and ground
1 teaspoon + 1 tablespoon kosher salt
2 tablespoon grapeseed oil
1 pound Red Baby beets
6 whole thyme sprigs, fresh
1 cup water
2 tablespoon crème fraîche
4 sprigs Thai or African Blue basil
For the Lamb
Unwrap the lamb and rinse under cold running water. Pat dry and set aside. Mix together both types of peppercorn, cumin seed, and 1 teaspoon salt. Season lamb liberally with spice mixture. Allow to rest for 30 minutes at room temperature. Cook the beets while you wait.
Heat a heavy cast iron pan and 2 tablespoons grapeseed oil over medium high heat. Just before the oil smokes, add the lamb, fat side down. Sear for 5 minutes and transfer to a lined baking sheet. Roast at 350℉ until a meat thermometer reads 130℉. Remove from the oven and let cool for 10 minutes before carving.
For the Beets
Wash the beets under cold running water. If the beets have greens attached, remove them and reserve for later use. In a medium roasting pan, lay 1 sheet aluminum foil into length of the pan. Add beets, thyme, 1 tablespoon salt, and 1 cup of water. Top with a second sheet of aluminum foil and crimp the edges to create a seal. Roast at 300℉ for 1 hour or until a toothpick easily breaks the skin. Open the foil slowly to vent the steam. Gently remove the beet skin using a kitchen towel.
To plate, drag 2 tablespoons of crème fraîche on your plate, add beets and sliced lamb rack. Garnish with basil.
Pairs well with our 2015 Bin 21.