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Alta Editions is an award-winning publisher of web-based cookbooks. We publish stories and exclusive recipes from some of the world's most inspiring chefs.

Rack of Lamb with Garlic Butter and Swiss Chard

Chef Laurent Gras Recipes

Rack of Lamb with Garlic Butter and Swiss Chard

Alta Editions

The heady taste of roasted lamb is accented by the flavors of garlic, parsley, and butter. The umami-rich braised chard stems and fresh, green taste of the leaves complement the other flavors of the dish.
— Laurent Gras

This Provence-inspired Rack of Lamb with Garlic Butter and Swiss Chard recipe is a preview from chef Laurent Gras's multiple IACP award-winning cookbook, My Provence.

4 servings   |   Prep Time: 30 minutes   |   Cooking Time: 30 minutes

 

Ingredients

For the Garlic Butter

  • ½ pound (200 g) unsalted butter, at room temperature
  • 1 bunch Italian parsley, leaves only, washed and dried
  • 4 cloves garlic, finely chopped
  • ¾ cup (80 g) almond flour
  • 2 ounces (60 g) prosciutto, finely chopped
  • Juice of 1 lemon
  • Sea salt
  • Freshly ground white pepper

 

For the Lamb

  • 2 racks of lamb, about 2 ¼ pounds (2 kg) total, Frenched
  • Sea salt
  • 2 tablespoons (30 ml) canola oil
  • Freshly ground black pepper
  • About ¾ cup (160 g) garlic butter (from above)

 

For the Swiss Chard

  • 2 bunches of red and yellow Swiss chard, washed
  • 2 medium (50 g) shallots, finely chopped
  • 3 tablespoons (50 g) unsalted butter
  • 1 cup (200 g) dry white wine
  • 2 ½ tablespoons (40 g) ketchup
  • 2 tablespoons (30 ml) light soy sauce
  • Freshly ground white pepper
  • 1 ½ tablespoons (20 ml) extra-virgin olive oil
  • Sea salt

Method

For the Garlic Butter

  1. In the bowl of a food processor fitted with a metal chopping blade, combine the parsley, and garlic, and pulse to a smooth paste. Add the almond flour, prosciutto, and lemon juice, season with salt and ground pepper, and pulse for another minute or so. Add the butter and blend to combine. Transfer to a container and let sit at room temperature.

For the Lamb

  1. Season the lamb with salt and let it sit aside for about an hour to come to room temperature. Preheat the oven to 300ºF (150°C). Set a cast-iron pan over medium-high heat and add the canola oil. Sear the lamb on all sides to nicely caramelize the meat and fat. Remove the lamb from the pan and transfer to a wire roasting rack set over a baking sheet. Place in the oven to continue cooking, about 10 minutes. Using an instant-read thermometer, test for doneness in the center of the meat. The thermometer should register 100ºF (38°C) for medium rare and 110ºF (43°C) for medium. Remove from the oven and raise the rack as high as it will go. Spread the flavored butter over the meat, season with black pepper, and bake for another 8 minutes, close to the heating element, to fully cook the meat and brown the butter crust on top. Remove from the oven and let the meat rest for 10 minutes. Trim the loin off the bones, being careful not to disrupt the crust. Cut the loins into 2 or 3 thick slices.

For the Swiss Chard

  1. Separate the leaves of the chard from the stems by cutting along the stem. Spin dry the leaves and pat dry the stems. Cut the stems into 1-inch (2.5 cm) pieces. In a medium sauté pan, sweat the shallots with butter over medium heat for 3 minutes. Add the chard stems and cook for a minute or two to wilt. Add the white wine, ketchup, and soy sauce, and braise until the liquid has reduced to a glaze. Season with freshly ground white pepper. In a large sauté pan, sauté the chard leaves with olive oil over high heat. Season with salt and freshly ground white pepper.

To Assemble the Dish

Place the braised chard stems in a small pile on the plate. Arrange the slices of the lamb around the chard stems and garnish with the sautéed leaves.


Get this recipe and over 40 other delicious Provence-inspired dishes in Laurent Gras: My Provence, the award-winning online cookbook from renowned chef Laurent Gras, for FREE (a $9.99 value!) when you sign up for the Alta Editions Cooking Series. Get It Now button