Roasted Rack of Australian Country Meadow Lamb with Roasted Seasonal Vegetables, Caramelized Blood Oranges & Kumquats

Jacqueline Kelly
Executive Chef
Bravo at the Museum of Fine Arts, Boston

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Serves 4- 6

FOR THE LAMB
Ingredients:
• 2 racks of Country Meadow Natural Lamb, trimmed
• 1 small clove garlic peeled and chopped
• 1/3 cup fresh rosemary leaves
• 2 tbsp olive oil
• Salt and pepper as needed

Directions:
1. Prepare the racks of lamb 1 hour before cooking. Chop together the garlic, rosemary, and 1 tbsp of olive oil. Rub the lamb with the mixture, season with salt and pepper, cover and set aside.
2. Preheat oven to 425 degrees F. Heat a roasting pan on the stove top with the olive oil and roast lamb flesh side down in the pan until brown. Place pan with lamb in oven and roast 15 -20 minutes or until instant read thermometer inserted into the thickest part reads 145 degrees F for medium / medium rare.
3. Remove lamb from oven and place in a warm spot on top of the stove. Allow lamb to rest 10 minutes before slicing into chops.
4. For serving place roasted seasonal vegetables on the plate, slice the lamb rack between the ribs to separate into chops, place lamb on top of seasonal vegetables. Add caramelized blood orange and kumquats to the seasonal vegetables (optional).

FOR THE ROASTED BLOOD ORANGES AND KUMQUATS (OPTIONAL)
Ingredients:

• 1 each blood orange – sliced crosswise into medium thick slices
• 4 each kumquats – sliced crosswise in medium thick slices
• 2 tbsp sugar

Directions:
1. Preheat oven to 425 degrees F.
2. After slicing fruit sprinkle with sugar. Place on a cookie sheet and roast in oven 5-10 minutes until caramelized.
3. Remove and reserve for plating.

FOR THE SEASONAL VEGETABLES
Ingredients:
• 2 tbsp olive oil
• 1 ea. small white onion, peeled, halved
• 1 ea. large carrot, peeled
• 1 ea. medium parsnips, peeled
• 1 ea. small celery root, peeled, halved
• ½ head fennel, trimmed
• ½ Turnip
• 1 tbsp roughly chopped flat parsley
• ½ tsp roughly chopped fresh thyme

Directions:

1. Pre-heat oven to 300 degrees F.
2. In a heavy, medium non-reactive pan with sides, heat oil to medium high.
3. Add all vegetables and color lightly, turning occasionally (approx. 5 minutes).
4. Place pan into oven, cook until vegetables are tender (approx. 35 minutes).
5. Remove and cool until workable temperature.
6. Dice all vegetables approx. ¼ inch.
7. Mix all vegetables and remaining oil in the pan.
8. Mix in the herbs, season with salt and freshly ground black pepper, reserve warm.

PRESENTATION
Place roasted seasonal vegetables in the centre of a warm platter, mix in caramelized blood orange and kumquats (optional). Place lamb chops on top and serve.

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