B.C. recipe: Black and Blue's herb-crusted Canadian lamb rack with sweet potato and toasted marshmallow casserole

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      If you’re looking for a departure from the usual Thanksgiving turkey dinner, or for other dinners this autumn, here’s a recipe from executive chef Ron Stratton at Vancouver’s Black and Blue for herb-crusted Canadian lamb rack with cranberry compote, alongside sweet potato and toasted marshmallow casserole. 

      Herb-crusted Canadian lamb rack

      Ingredients
      1 fresh Canadian lamb rack (8 bone)
      2 tbsp Dijon mustard
      1 sprig fresh rosemary leaves (finely chopped)
      10 sprigs thyme leaves (finely chopped)
      1 tbsp vegetable oil
      salt and pepper to taste 

      Directions
      Preheat cast iron pan on medium-high heat.
      Season lamb rack with salt and pepper.
      Add vegetable oil to pan and sear all sides of the lamb rack until golden brown.
      Remove lamb from pan and allow to cool.

      Spread Dijon mustard over entire lamb rack except bones.
      Sprinkle chopped herbs over Dijon mustard.

      Roast lamb rack on a cooling rack in a preheated 375 F (190 C) oven until internal temperature is 130 to 135 F (about 54 to 57 C).
      Remove from oven and lightly cover.
      Allow to rest for at least 10 minutes.
      Carve and serve.

      Cranberry compote

      Ingredients
      1 cup dried cranberry
      1 cup dry white wine
      1 medium shallot (finely diced)
      ½ sprig rosemary (finely chopped)
      salt and pepper to taste

      Directions
      Combine all ingredients in a small saucepan.
      Bring to simmer and cook until wine has reduced by two thirds.
      Remove from heat and reserve until needed. 

      Sweet potato and toasted marshmallow casserole

      Ingredients
      4 large, sweet potatoes
      1 lemon (zest grated)
      2 tbsp unsalted butter (room temperature)
      salt and pepper to taste
      ½ bag of marshmallow (large or small) 

      Directions
      Wash sweet potatoes and bake in a 350 F (about 175 C) oven until completely cooked (when a wooden skewer can go through flesh with no resistance).
      Allow to cool for 10 to 15 minutes.
      Peel potatoes and add flesh to large mixing bowl.

      Combine butter and lemon zest with cooked sweet potatoes and season to taste.
      Put sweet potato mixture in an ovenproof dish.
      Cover with marshmallow and cook in a 400 F (about 200 C) oven until marshmallows become golden brown.
      Serve.

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