Executive Chef Michael Rusconi from Rusconi's American Kitchen shares a recipe for a delightful rack of lamb.

INGREDIENTS

for tomato crust

• 8 ounces unsalted butter (room temp)

• 1/4 cup of sun-dried tomatoes

• 1/2 cup of panko breadcrumbs

• 3 ounces of olive oil

• 6 cloves of roasted garlic

• 1/4 teaspoon of salt

• A pinch of ground black pepper

• 1 tablespoon of tomato paste

for caramelized fennel

• 3 bulbs of fennel

• 3 tablespoons of olive oil

• kosher salt & ground white pepper to taste

for fingerling potatoes

• 1 pound of fingerling potatoes

• 2 ounces of olive oil

• salt & black pepper to taste

for cured tomatoes

• 4 roma tomatoes

• salt & black pepper to taste

• 2 ounces of olive oil

for rack of lamb

• 2 each 22-28-ounce Racks of Lamb (You buy these at Costco)

• salt and pepper to taste

• 1-ounce of olive oil

INSTRUCTIONS

for tomato crust

Soften your tomatoes in warm water and drain them.

Smoke them lightly with a smoking gun or place them on a wood burning grill for about 5 minutes.

In a small blender add the olive oil and turn on low.

Slowly add you tomatoes a little at a time until you have a smooth paste.

In a small sauce pot cook your garlic cloves in olive oil until tender and browned lightly.

Allow to cool and then smash the cloves with a fork.

Add all ingredients to a mixer and mix until completely blended.

It should have the appearance of orange butter. Refrigerate until set up.

for caramelized fennel

Cut each bulb of fennel into 6 wedges.

In a large sauté pan heat your olive oil until hot.

Add you wedges of fennel and cook at a medium heat browning lightly both sides.

The fennel should have a little crispness to it when finished.

for fingerling potatoes

Toss your potatoes in olive oil with a little kosher salt and black pepper.

Spread them out on a sheet pan and bake in a preheated 500-degree oven for 20 minutes until tender on the inside.

Check them with a small paring knife.

When they are finished allowing them to cool and then cut the into 4 pieces lengthwise.

Set them aside.

for cured tomatoes

Core your tomatoes with a tomatoes shark.

Toss them with the olive oil, salt and pepper.

Spread them out on a sheet pan and bake in the oven at 200 degrees for about 2 1/2  hours.

They with shrink and dry a little but the flavor will be nicely concentrated.

for rack of lamb

Trim the fat of the top of the lamb racks.

Cut each rack in 2.

There should be about 4 chops per portion.

Season your lamb evenly with salt and black pepper on both sides.

In a smoking hot sauté pan brown, you lamb on both sides.

Slice the tomato butter into small slabs and place the butter on the top side of the lamb.

Place the lamb in a 375-degree oven for about 14 minutes to cook approximately Medium.

Take the lamb out and allow it to rest for 5 minutes.

While the lamb is resting heat up your potatoes and fennel in a hot sauté pan.

Add your tomatoes at the very end of the process.

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