Roast Rack of Lamb With Sweet Potato-and-Lamb Hash

Makes 4 servings

Jennifer

This simple dish makes a gorgeous presentation and pairs well with a range of reds From Wine Spectator magazine

ingredients

• 1 4-pound lamb neck or lamb stewing meat on the bone
• 4 1/4 teaspoons salt, plus more for seasoning
• 4 tablespoons canola oil
• 8 cups lamb or beef stock
• 2 carrots, coarsely chopped
• 1 rib celery, coarsely chopped
• 1 shallot, halved
• 1 bay leaf
• 6 sprigs thyme
• 2 1 1/2-pound lamb racks
• 1/4 teaspoon black pepper, plus more for seasoning
• 3 tablespoons olive oil
• 2 cups white sweet potatoes, peeled and cut in 1/4-inch dice
• 2 cups sweet potatoes, peeled and cut in 1/4-inch dice
• 2 cups red onion, cut in 1/4-inch dice
• 1/4 cup sweet bell pepper, cut in 1/4-inch dice
• 2 1/4 cups vegetable stock
• 2 tablespoons chives, finely chopped
• 1 clove garlic, peeled and finely sliced
• 4 cups sweet potato leaves or spinach

directions

1
1. Rub the lamb neck with 3 teaspoons salt, and refrigerate overnight.
2
2. Preheat the oven to 300° F. In a large roasting pan over medium-high heat, heat 2 tablespoons canola oil. Sear the neck on all sides until golden-brown. Add the lamb stock, carrots, celery, shallot, bay leaf and thyme, and bring to a simmer. Cover, transfer to the oven, and braise until the meat is tender, about 3 hours. Remove from pan, and pick the meat from the bone.
3
3. Rub the lamb racks with 1 teaspoon salt and 1/4 teaspoon pepper. In a large sauté pan over medium-high heat, heat the remaining 2 tablespoons of the canola oil. Sear the racks until golden-brown on all sides, and transfer to a sheet pan fitted with a wire rack. Place in a 300° F oven, and roast until the meat reaches an internal temperature of 140° F, 20 to 25 minutes. Remove, and let rest for 10 minutes.
4
4. Meanwhile, in a large sauté pan over medium heat, heat 2 tablespoons of the olive oil. Add the white sweet potatoes, sweet potatoes and onions, and cook, stirring, until the onions are translucent, about 8 minutes. Add the sweet bell pepper, and cook, stirring, for 2 minutes. Add 2 cups vegetable stock and the braised lamb neck, and bring to a simmer. Cook, stirring occasionally, until almost all the stock has evaporated, 15 to 20 minutes. Stir in the chives, and season with salt and black pepper.
5
5. In a large sauté pan over medium heat, heat the remaining 1 tablespoon olive oil. Add the garlic, and cook for 1 minute. Add the sweet potato leaves and remaining 1/4 cup vegetable stock, and stir until the leaves wilt. Add the remaining 1/4 teaspoon salt. Divide the greens and the hash evenly among 4 plates. Place 2 two-bone portions of lamb rack on each plate.