Rack of Lamb with Sautéed Swiss Chard and Balsamic Syrup + Cauliflower Purée

Based on the recipe from Epicurious.

I changed things here by using an entire rack of lamb (instead of separate chops) and just coating the entire rack in the seasoning rub and then broiling the whole thing.  I’m also not a huge fan of chard stems so I omitted those and just used the leaves, so in retrospect you may want to get 2lbs of chard and double the seasoning ingredients if you’d like more for a sidedish.  One pound barely made enough for 2 portions.

Ingredients

For balsamic syrup

• ¾ cup balsamic vinegar
• ¼ teaspoon minced fresh rosemary
• 1/8 teaspoon black peppercorns (about 3)

For chard

• 1 bunch Swiss chard (1 lb), stems and tough ribs removed and discarded
• ¼ cup chopped red onion
• 1 teaspoon finely chopped garlic
• 1 tablespoon olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon water

For lamb rack

• 1 8-rib rack of lamb, trimmed of most of its fat, the bones frenched (just ask your butched to do this if they aren’t frenched already)
• 1 teaspoon finely chopped garlic
• ½ teaspoon salt
• ½ teaspoon finely chopped fresh rosemary
• ¼ teaspoon black pepper
• 1 tsp extra virgin olive oil

For cauliflower puree

• 1 medium-sized head cauliflower (about 2-3 lbs), cut into florets
• 1 can low-sodium chicken broth
• 3 cloves garlic, peeled
• 1 teaspoon salt plus more for seasoning
• 1/8 tsp black pepper
• 1 TBL fresh chopped chives

Directions

1.) Set rack about 8 inches from broiler and preheat to high.

For cauliflower puree

1.) Make the cauliflower puree first, to get it out of the way.  Cut florets from the head and toss into a large pot.  Cover with chicken broth and add enough water so they’re completely submerged.  Add salt, pepper and garlic.

2.) Bring to a boil and simmer until tender when pierced with a knife, about 8 minutes.  Reserve at least a cup of the simmering liquid and then drain the cauliflower.

3.) Drop the cauliflower into the bowl of a food processor along with the chives and pulse until chunky.  If you can’t fit all the cauliflower at once, pulse half of it until it breaks down, then add the rest.  With the blade running, pour in some of the cooking liquid until it starts to puree and become smooth, but don’t add too much.  Season to taste as you go along and add more liquid as needed. Set aside.

For balsamic syrup

1.) In a medium-sized non-reactive sauce pan, combine the balsamic, rosemary, and peppercorns.  Bring to a medium simmer and cook until reduced to about ¼ cup, which takes about 8-10 minutes.

2.)Remove from heat and set aside until you’re ready to plate.  Once ready, strain through a sieve or fine mesh strainer and discard rosemary and and peppercorns.

For chard

1.) In a medium-sized saute pan, heat the oil over medium-high heat and add the onion and garlic.  Saute until softened, about 3 minutes.  Add the chard, salt, pepper, and water, then toss.  Cover with a lid to let wilt about 30 seconds, then occasionally stir until done, about 6-8 minutes. Cook the lamb while the chard cooks.

For lamb rack

1.) In a small bowl, combine the garlic, salt, pepper, rosemary, and olive oil.  Rub all over the lamb and feel free to let marinate in the refrigerator while you prep everything else, otherwise, transfer to a lightly-oiled broiling pan or roasting pan.

2.) Cook under broiler for about 8 minutes for medium-rare, turning halfway through.  Let rest at least 3-4 minutes once removed from the oven, before slicing.

To serve:

Cut two chops from the rack and serve with pureed cauliflower and swiss chard.  Drizzle balsamic syrup over the lamb and chard, or everything if you’re me.

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