Pop open the bubbly for this herb-encrusted, color-jammed holiday celebration for the senses. Lean and full of antioxidants, this recipe will make THAT New Year's resolution easier to honor!
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Preparation Time 20 minutes
Cooking Time 1 hours
Difficulty Rating 2
Health Level 4
- 2 lbs / 900 g raw whole rack of lamb, preferably organic pastured, lean
- 4 medium rutabagas, scrubbed, cubed*
- ½ baby bear pumpkin or butternut squash (≈2 lbs. / 900 g), peeled, cubed*
- 4 red sweet bell peppers, cut into squares*
- 3 cups / 340 g fresh or frozen red currants
- 1 large red onion, finely chopped
- ¼ cup / 7 g fresh rosemary leaves, chopped or:
- 2 Tbsp. / 7 g dried + whole sprigs to garnish
- ¼ cup / 15 g fresh parsley, chopped or:
- 2 Tbsp. / 15 g dried + whole sprigs to garnish
- ¼ cup / 10 g fresh or dried whole thyme leaves or:
- 7 tsp. / 10 g dried + whole sprigs to garnish
- ¼ cup / 13 g mint leaves, chopped + whole sprigs to garnish
- 2 Tbsp. / 14 g paprika, sweet or smoked
- 4 tsp. / 8 g ground black pepper
- ¼ cup / 40 g whole green peppercorns
- 4 cloves fresh garlic, minced or:
- 4 tsp. / 12 g granulated powder
- 1 cup / 240 ml broth/stock, preferably vegetable
- 1 cup / 240 ml currant (or other berry) nectar
- ½ cup / 120 ml balsamic vinegar
- 3 Tbsp. / 25 g brown sugar, preferably raw whole cane or coconut
- ¼ cup / 60 ml olive oil
- 2 cups / 240 g whole grain bread crumbs or Panko
- 3 Tbsp. / 45 g Dijon or whole grain mustard
- 1 Tbsp. / 20 g honey
- Gourmet kosher salt, preferably Aztec, Himalayan, Celtic etc. to serve
* Suggested cube and square size: ½-1 inch / 1-2½ cm
- Preheat oven to 400°F / 200°C.
- Cut off the cartilage and fat between the tips of the rib bones of the rack of lamb. Poke holes in the cleaned meat with a fork, one set every 1-2 inches / 2½-5 cm.
- Combine all herbs and spices except garlic, whole peppercorns, and garnish.
- Add ¾ of the blend in step 2 to the nectar, broth, vinegar, 1 clove’s worth of minced garlic, and 1 tablespoon / 15 ml oil.
- Place rack of lamb in marinating bag or container, and pour in mixture from step 3. Be sure to coat the meat thoroughly. Refrigerate for at least 1 hour (overnight is best, of course). Agitate the bag/container periodically to ensure even marinating.
- Toss vegetable cubes together with remaining oil to coat well, then repeat with remaining seasoning blend from step 2.
- If you intend to serve the lamb “rare,” place vegetables on baking sheet on the middle rack of the oven, and pre-roast for approximately 15 minutes.
- When lamb has marinated sufficiently, place on roasting rack in baking pan. Add roasted vegetables, and pour ½ cup / 120 ml marinade over lamb and vegetables. Place in oven and roast for 10 minutes, basting at least twice during this time.
- Meanwhile, strain the solids from the marinade, and set aside the liquid for later use. Combine the solids with the mustard, honey, and breadcrumbs.
- Spread the breadcrumb mixture from step 8 over the lamb meat, and continue roasting until thermometer inserted diagonally 2 inches / 5 cm into the center of the meat (not touching bone) registers 130°F / 55°C for medium-rare (about 10-15 minutes) or 150°F / 75°C for well-done (about 30 minutes).
- Meanwhile, warm the remaining oil in a large non-stick skillet over medium-high heat. Add the onions, and sauté until translucent, about 1 minute.
- Add in the marinade liquid, currants, sugar, and peppercorns. Bring the mixture to a boil, then lower heat and simmer until it thickens to form a sauce, about 6-10 minutes.
- Roast lamb until thermometer inserted diagonally 2 inches / 5 cm into center (do not touch bone) registers 130°F / 55°C (for medium-rare), 20-25 minutes (up to 40 minutes for well-done). Transfer to serving platter, or cut for individual serving.
- Transfer lamb and vegetables to a serving platter, or spoon vegetables onto individual plates, topping with lamb sections for individual servings.
- Garnish with the sauce and fresh herb sprigs. Serve with colored gourmet salt, as desired.
2 oz / 60 g meat with 1 cup / 200 g vegetables, currants, and sauce Exchanges per Serving:
2 Protein, 1 Veg, 1 Fruit
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