📝 About This Recipe
This dish celebrates the superior quality of Colorado lamb, known for its mild flavor and exceptional marbling, prepared with a classic French-American sensibility. The richness of the grass-fed meat is perfectly balanced by a vibrant, silky pea purée infused with fresh garden mint and a deep, glossy pan-sauce reduction. It is a quintessential Contemporary American masterpiece that brings fine dining elegance to your home kitchen.
🥗 Ingredients
The Colorado Lamb
- 2 8-bone racks Colorado Lamb Racks (frenched, at room temperature)
- 2 teaspoons Kosher Salt (more for seasoning)
- 1 teaspoon Black Peppercorns (freshly cracked)
- 2 tablespoons Grapeseed Oil (for high-heat searing)
- 3 tablespoons Unsalted Butter (cold)
- 3 sprigs Fresh Rosemary
- 4 cloves Garlic (smashed)
Minted Pea Purée
- 16 ounces English Peas (fresh or high-quality frozen)
- 1/2 cup Fresh Mint Leaves (packed)
- 1 Shallot (finely minced)
- 1/4 cup Heavy Cream
- 1 teaspoon Lemon Juice (freshly squeezed)
Red Wine Reduction & Garnish
- 1 cup Dry Red Wine (such as Cabernet or Syrah)
- 1 cup Lamb or Beef Stock (high quality, low sodium)
- 1/4 cup Micro-greens (for garnish)
- 2 Radishes (shaved paper-thin for crunch)
👨🍳 Instructions
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1
Remove the lamb from the refrigerator 30-45 minutes before cooking to ensure even heat distribution. Pat the meat extremely dry with paper towels and season generously on all sides with kosher salt and cracked pepper.
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2
Preheat your oven to 400°F (200°C). Heat a large, oven-proof stainless steel or cast-iron skillet over medium-high heat with the grapeseed oil until it begins to shimmer.
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3
Place the lamb racks in the skillet, fat-side down. Sear for 3-4 minutes until the fat is rendered and a deep golden-brown crust forms. Sear the ends and the bottom for 1 minute each.
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4
Flip the racks so the bone-side is down. Add the butter, smashed garlic, and rosemary sprigs to the pan. As the butter foams, spoon it over the lamb for 1 minute (basting).
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5
Transfer the entire skillet to the oven. Roast for 12-15 minutes, or until an instant-read thermometer reaches 125°F (52°C) for medium-rare.
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6
Remove the lamb from the skillet and place it on a warm plate. Tent loosely with foil and let it rest for at least 10 minutes. This is crucial for the juices to redistribute.
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7
While the lamb rests, make the purée. Blanch the peas in boiling salted water for 2 minutes (if fresh) or 1 minute (if frozen) until bright green. Drain and immediately shock in ice water.
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8
In a small saucepan, sauté the minced shallot in a touch of butter until translucent. Add the heavy cream and bring to a simmer.
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9
Transfer the peas, mint leaves, warmed cream/shallot mixture, and lemon juice to a high-speed blender. Blend on high until completely smooth. Season with salt to taste and pass through a fine-mesh sieve for a 'fine dining' texture.
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10
Prepare the sauce: Discard the excess fat from the lamb skillet, leaving the brown bits (fond). Add the red wine to the skillet over medium heat, scraping the bottom. Reduce by half.
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11
Add the stock to the wine and continue to simmer until the sauce is thick enough to coat the back of a spoon. Whisk in a cold knob of butter at the end for a glossy finish.
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12
To plate: Spoon a generous circle of the pea purée onto the center of the plate. Slice the lamb into double chops (two bones per serving).
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13
Place the lamb chops over the purée, drizzle with the red wine reduction, and garnish with micro-greens and shaved radishes for a pop of color and texture.
💡 Chef's Tips
Always use a meat thermometer; lamb can go from perfect to overdone in a matter of two minutes. Passing the pea purée through a fine-mesh sieve (chinois) is the secret to that restaurant-quality 'velvet' mouthfeel. Don't skip the resting period; if you cut the lamb too early, all the delicious juices will run out onto the board. If the pea purée is too thick, add a tablespoon of the pea-blanching water to thin it out without losing flavor. Ensure the red wine you use is one you would actually drink; the flavors concentrate significantly during reduction.
🍽️ Serving Suggestions
Pair with a bold Napa Valley Cabernet Sauvignon or a peppery Northern Rhône Syrah. Serve alongside roasted fingerling potatoes tossed in duck fat for an extra touch of luxury. A side of honey-glazed heirloom carrots adds a lovely sweetness that complements the mint. For a lighter pairing, a crisp arugula salad with a lemon vinaigrette cuts through the richness of the lamb.