 Rack of Lamb With Candy-Cane Crust
Wylie Dufresne of WD-50
8 people
3/4 cup salt
3 whole racks of lamb
4 ounces butter, clarified, or olive oil
2 6-inch candy canes
2 teaspoons chopped parsley
1 ½ cups fresh sourdough bread crumbs
½ cup molasses
In a large bowl, dissolve the salt in 5 quarts of water and place the racks of lamb in the solution for 3 hours. Remove the racks, pat dry, and set on a platter to air-dry for 2 to 3 hours.
Preheat the oven to 350 degrees. Heat 2 medium sauté pans over medium-high heat and add 2 tablespoons butter to each pan. Place the lamb fat-side down in the pans and sear for 2 minutes. Set the lamb in a large roasting pan and roast, turning the racks every 3 to 4 minutes, until the internal temperature reaches 130 (15 to 20 minutes). Cover with foil and let rest for 10 minutes.
Place the candy canes inside a Ziploc bag, seal, and crush finely with a rolling pin. Sift through a sieve. Add the candy-cane powder and chopped parsley to the bread crumbs and fold together. Brush the roast with molasses and sprinkle liberally with the crust mixture. Carve and serve.
Suggested Menu: eggnog ice cream with caviar and pumpernickel croutons; rack of lamb with candy-cane crust; smoked mashed potatoes; lentils in cider with nori, mincemeat gravy; goat-cheese panna cotta with bacon syrup and cashews
Suggested Wine Pairing: 2003 Kongsgaard Chardonnay, Napa Valley.
Photograph by Reinhard Hunger
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