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Rack of Lamb with Jerusalem Artichokes and Mint

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  Rack of lamb 7 Pound, trimmed (1 Rack Of Lamb With 8 Bones)
  Salt 1 1⁄2 Pinch (A Good Pinch)
  Freshly ground pepper To Taste (A Few Grind)
  Garlic head 1 Large, cut in half horizontally (On The Equator)
  Jerusalem artichokes 8 Pound (8 Artichokes, 1 Pound Each)
  Small new potatoes 64 Ounce (8 Potatoes, 8 Ounce Each)
  Dry white wine 1 Cup (16 tbs)
  Vegetable broth 1⁄2 Cup (8 tbs)
  Fresh mint leaves 1 Cup (16 tbs), stemmed
  Fresh mint sprigs 4 (For Garnish)

1. Start by preheating the oven to 400°F

2. In a roasting pan, place the lamb and season with salt and pepper, also place the head of garlic and
roast for 35 to 45 minutes, make sure to roast it on the lowest rack. If you have ameat thermometer then check the temperature by inserting in the meat but make sure not touching the bones, if the thermometer reading is 130°F that means the meat is ready.
3. Now take out the lamb from the oven, also take out the garlic from the oven and transfer to a plate, take foil and cover the lamb, later set aside ar room temprature. Don't turn off the oven.
4. Once the garlic has cooled down completely, take the garlic and squeeze the pulp from the skins, and discard the skins, again set aside both the garlic and pulp
5. In a large saucepan, place the Jerusalem artichokes and potatoes in lightly salted boiling water and cook for 30 to 40 minutes, once cooked drain and cool it
6. Once the artichokes have cooled downcompletely, take the artichokes and peel and cut them into thin slices, also take the potatoes and peel and cut them too into cubes.
7. In a blender, transfer a quarter artichokes and half the garlic and puree, add up to 1/2 cup of wine in the blender, blend until it turns smooth
8. In a skillet, pour the puree along with the broth and also the remaining Jerusalem artichokes
9. Now simmer puree mixture and cook for 5 minutes, till mixture becomes thick, also add the potatoes and heat till it's warm
10. Season with salt and pepper, and finally remove the skillet from the heat and cover to keep warm
11. In a blender, combine the mint leaves, the remaining garlic, and the remaining wine, puree till mixture becomes smooth, also season with salt and pepper
12. In an oven, place the and reheat for about 5 minutes, once it's heated take a sharp knife and use it to cut the lamb between the bones to separate into chops
13. On each plate, spoon the Jerusalem artichoke and potato ragout and place the chops next to them
13. Take mint sauce and scatter over the lamb and the ragout, also garnish each plate with a mint sprig

14. Serve with a sauce of your choice or with salads

Recipe Summary

Difficulty Level: 
Main Dish
Gourmet, Healthy
Preparation Time: 
45 Minutes
Cook Time: 
45 Minutes
Ready In: 
90 Minutes

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Average: 4.6 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 2552 Calories from Fat 1640

% Daily Value*

Total Fat 182 g280.3%

Saturated Fat 80.3 g401.5%

Trans Fat 0 g

Cholesterol 401.3 mg133.8%

Sodium 961.6 mg40.1%

Total Carbohydrates 130 g43.4%

Dietary Fiber 13.6 g54.2%

Sugars 58.5 g

Protein 89 g178.3%

Vitamin A 8.5% Vitamin C 71.2%

Calcium 24.6% Iron 146.9%

*Based on a 2000 Calorie diet

Rack Of Lamb With Jerusalem Artichokes And Mint Recipe