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Charlie Palmer’s Colorado Lamb Rack With Fingerling Lyonnaise

Charlie Palmer’s Colorado Lamb Rack With Fingerling Lyonnaise

photography by Matthew Shelley

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(Serves 4)

For lamb rack
1 Colorado lamb rack (ask your butcher for a cleaned, frenched lamb rack)
4 tablespoons sea salt
3 tablespoons olive oil
Fresh black pepper

For fingerling Lyonnaise
2 cups fingerling potatoes, blanched
3 tablespoons smoked bacon, 1” slices
3 pearl onions, sliced
2 tablespoons black garlic, sliced
1 tablespoon rosemary, fresh
1 tablespoon parsley, chopped
Salt to taste
Fresh black pepper to taste

For pancetta balsamic reduction
½ cup pancetta
3 cups balsamic vinegar
1 tablespoon thyme, picked
1 tablespoon olive oil
3 shallots, minced
1 tablespoon sugar, granulated
1 tablespoon butter
Salt to taste
Fresh white pepper to taste

Colorado Lamb Rack Preparation
Season the lamb with sea salt and fresh black pepper.
Coat the lamb with olive oil and place it on a hot grill, presentation side down.
Grill the lamb to medium rare (about 3–4 minutes on each side), remove the lamb from the grill, and let it rest off to the side.

Fingerling Lyonnaise Preparation
Add the fingerling potatoes in a medium pot and cover them with cold water. Add 3 tablespoons kosher salt to the water.
Bring the potatoes up to a boil. Cook the potatoes until tender.
Once the potatoes are tender, strain them from the water and let them cool on a sheet pan at room temperature.
Cut the potatoes in half length-wise.
In a large sauté pan, render the bacon until crisp. Remove the bacon from the pan (reserve on the side).
In the same pan, heat the bacon fat and place the potatoes in the pan. Cook the potatoes until they are golden brown and crisp.
Add the sliced pearl onions. Cook the onions until they are tender.
Add the rosemary and crisp bacon. Cook the potatoes for two minutes to infuse the rosemary flavor.

Pancetta Balsamic Reduction Preparation
In a small pot, add the olive oil and pancetta. Render the pancetta well.
Add in the shallots and sweat until translucent.
Add the picked thyme and balsamic vinegar.
Reduce the balsamic vinegar by 3/4.
Finish the sauce with the butter.
Adjust the acidity using sugar to taste.

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