Roasted Rack of Lamb with Vegetable Tian & Herbed Yukon Potatoes

Preheat oven to 375˚. In a covered, medium-sized pan, cook onion and fennel over low heat with olive oil and salt. Do not allow any color to form while cooking. Once the vegetables are sweet and soft, remove from heat and allow to cool uncovered.

While the onions and fennel cool, slice the tomatoes, zucchini and eggplant into rounds at a 1/4 inch thickness. Mix half of the chopped herbs into the onion and fennel, and evenly spread into the bottom of a 9″ x 13″ pryex dish or similar dish, creating an even layer to build on. Tightly layer the remaining vegetables in rows of various colors. Begin with eggplant, then tomato, yellow zucchini and green zucchini. Then repeat. Once the pan is full, sprinkle the remaining chopped herbs evenly over the vegetables and season with salt.

To cook, cover the pan with parchment paper, wrap with plastic wrap and then wrap with aluminum. this will allow for maximum steam. Cook for 35 minutes. Allow to cool to warm before serving.

Preheat oven to 450˚.

In a large pan, combine potatoes, thyme, garlic and salt. Cover with warm water, then cover the pan with aluminum foil. Bake the potatoes for 40 minutes. When finished, they should be tender to the touch.

Cool, drain and press the potatoes with your hand or small sauté pan. Flatten the potatoes to reduce in size by about half. This preparation can be done several hours before serving the dinner.

Toss the potatoes with a small amount of oil and season with salt. Spread out on a baking tray and return to the 450˚ oven. Allow potatoes to roast until you achieve a golden brown on the skin.

Place potatoes in a large bowl. Drizzle with olive oil, sea salt and fresh herbs.

Preheat oven to 450˚.

Season the lamb rack on all sides with salt and cracked black pepper. In a sauté pan, heat cooking oil to smoking point. Sear the lamb on all sides allowing the front of the rack to obtain a good amount of color, until caramelized. Remove from pan and place on a rack over baking sheet. Allow to cool to room temperature.

Mix the oil, garlic, mustard and herbs together. Evenly brush mixture onto the lamb rack with a focus on the top of the lamb and fat. Place the lamb on the baking rack and bake for 15 minutes or until you reach an internal temperature of 135˚. Remove from the oven and allow lamb to rest for 15 minutes before cutting and arranging on your platter.

Garnish with fresh herbs, sea salt and a rosemary jus.

Dust the polenta with fine flour, such as rice flour (keeping this dish gluten-free), and fry to a crisp. Pan fry with canola oil in a pot that would allow you to have an inch to 1.5” of oil. Allow each side to get golden and crispy. Remove and place on a paper towel. Place the polenta on a plate and top it with a generous spoon of the sofrito. Mix the radicchio in a bowl with enough salt to lower the bitterness of the leaf, mix with olive oil and a small splash of vinegar (sherry, balsamic, or champagne are desired), and top the polenta cake. Drizzle the gastrique over and around the dish and finish with a sprinkle of fleur de sel. Enjoy.

Serves 8