This year my youngest child set off to attend my alma mater, the University of Colorado in Boulder. I had not returned for many years and the memories came flooding back as my husband and I dropped her off and headed into the mountains for a few days of hiking and fun. On one day's adventure, a wonderful set of recollections surfaced upon finding my uncle's former sheep ranch. As I recall, it was my first trip to my uncle's ranch, where the Spring Creek runs and the sheep graze, that I got to experience fresh farm raised lamb - cooked by my Aunt Pat (and for whom my youngest is named). She cooked rack of lamb and it was good (this recipe in fact was so good that when submitted to the Denver Junior League, it made it into their prize winning cook book: Crème de Colorado). Aunt Pat served the lamb with stir fried squash and Chevre cheese. My Aunt is gone but her tantalizing rack of lamb recipe lives on. I encourage you to visit the Saratoga Farmers' Market where you can find pasture raised lamb, fresh winter squash and Chevre. It still is a special meal for a special time.
Ingredients
4 racks of lamb, about 1 1¼2
pounds each, trimmed,
patted dry peanut oil
1¼4 c. sesame seeds, toasted
1¼4 c. Dijon mustard
1¼4 c. hoisin sauce
3 tbsp. sesame oil
3 tbsp. packed brown sugar
2 tbsp. soy sauce
2 tbsp. minced garlic
2 tbsp. kosher salt or coarse
ground
2 tsp. lack pepper, freshly
ground
1 c. chopped fresh sage or 6
tbsp. dried sage
1 c. chicken broth
4 tbsp. unsalted butter
4 tsp. sesame oil
4 tsp. sesame paste or peanut
butter
Directions (serves 4)
1. In a large skillet, brown lamb all over at med-high heat in a thin layer of peanut oil. Remove and let cool.
2. In a small mixing bowl, blend the next nine ingredients: sesame seeds, mustard, hoisin sauce, sesame oil, brown sugar, soy sauce, garlic, salt and pepper.
3. Coat the lamb all over with the blended mixture and let the coated meat stand for one hour at room temperature.
4. Preheat oven to 450 degrees and place lamb in a roasting pan and sprinkle with sage slightly moistened with water. Cover with foil and place in oven, immediately reducing oven temperature to 400.
5. Roast lamb for 25-30 minutes for medium-rare. Remove to a platter and let stand for
20 minutes.
6. Skim fat from roasting pan and place pan on high heat on stovetop. Stir in chicken broth while scraping bits of baked on flavor off bottom of pan. Let boil and reduce liquid by on third. Whisk in butter, sesame oil and sesame paste.
7. Cut racks into chops and serve with sauce.
4 racks of lamb, about 1 1¼2
pounds each, trimmed,
patted dry peanut oil
1¼4 c. sesame seeds, toasted
1¼4 c. Dijon mustard
1¼4 c. hoisin sauce
3 tbsp. sesame oil
3 tbsp. packed brown sugar
2 tbsp. soy sauce
2 tbsp. minced garlic
2 tbsp. kosher salt or coarse
ground
2 tsp. lack pepper, freshly
ground
1 c. chopped fresh sage or 6
tbsp. dried sage
1 c. chicken broth
4 tbsp. unsalted butter
4 tsp. sesame oil
4 tsp. sesame paste or peanut
butter
Directions (serves 4)
1. In a large skillet, brown lamb all over at med-high heat in a thin layer of peanut oil. Remove and let cool.
2. In a small mixing bowl, blend the next nine ingredients: sesame seeds, mustard, hoisin sauce, sesame oil, brown sugar, soy sauce, garlic, salt and pepper.
3. Coat the lamb all over with the blended mixture and let the coated meat stand for one hour at room temperature.
4. Preheat oven to 450 degrees and place lamb in a roasting pan and sprinkle with sage slightly moistened with water. Cover with foil and place in oven, immediately reducing oven temperature to 400.
5. Roast lamb for 25-30 minutes for medium-rare. Remove to a platter and let stand for
20 minutes.
6. Skim fat from roasting pan and place pan on high heat on stovetop. Stir in chicken broth while scraping bits of baked on flavor off bottom of pan. Let boil and reduce liquid by on third. Whisk in butter, sesame oil and sesame paste.
7. Cut racks into chops and serve with sauce.
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