Orange-Oregano Crusted Lamb Rack with Horseradish Sauce Taste Test
Happy Foodie Friday! This recipe comes courtesy of Penny and Eleazar Martinez.
Each of our Taste Test Reviews comes with the original recipe and the tester's notes/changes listed with the ingredient list in blue. We hope you enjoy!
This was such a beautiful dish to both create and consume. The gaminess of the lamb contrasted the tang of the horseradish and the freshness of the broccolini to create a delicate and enjoyable bite. This is not the type of meal you would want to rush through to move on to the next thing. This is a sit-down, enjoy your wine and good conversation type of dish. The Bourdeaux was a perfect balance to the richness of the lamb, hints of plum, and the slight dryness of the drink provided a wonderful compliment to counter the overall weight of the dish.
Makes 4 servings
Preparation Time: 1 Hour 10 Minutes
Cook Time: 10 Minutes
*1 pound lamb rack, French trimmed (French trimmed means with the rack bones cleaned and exposed. Ask your butcher and they will direct you to pre-Frenched lamb or they will “French” it for you on-site.)
*1 cup chopped fresh parsley and oregano
*1/2 cup fresh orange zest
*1 cup olive oil
*Salt and black pepper, to taste
*4 ounces steamed broccolini, for garnish
Ingredients for Horseradish Sauce:
*1/4 cup plain yogurt
*1/4 cup sour cream
*2 tablespoons store-bought horseradish
*Salt and pepper, to taste
Preparation for the Horseradish Sauce:
*Place all ingredients in a small bowl and mix by whisking until well combined.
*Place in refrigerator and reserve until needed.
Preparation for the Lamb:
*In a large bowl mix together the chopped parsley, oregano, orange zest and olive oil.
*Add the whole lamb rack and massage the mixture onto the rack for 10 seconds.
*Cover with plastic film and let marinate in the refrigerator for 1 hour.
*Place a sautee pan on stove on medium heat.
*Take lamb out of refrigerator and season to taste.
*Pour 2 tablespoons of oil in the pan and place lamb rack in it.
*Cook the lamb for 2 minutes on each side or until golden brown. (I cooked mine for about a minute and a half longer as my lamb roast was rather thick.)
*Take off the heat and let rest for 5 minutes.
*Cut the lamb rack into individual chops and serve one chop on a plate.
*Garnish with steamed broccolini and a tablespoon of the horseradish sauce.
This dish was featured along with two others in a Tapas spread. For the full experience be sure to try the others!
Recipe and Taste Tester - Alina Gersib