Roasted Rack of Lamb Recipe

Savor the season with intention. Created by our Executive Chef Felipe Gonzalez Varon, this Roasted Rack of Lamb blends elevated comfort with nourishing, high-quality ingredients. Infused with Piperade pepper sauce and paired with sautéed peas, it’s a protein-rich dish that satisfies both body and soul. Bring the Cal‑a‑Vie wellness dining experience to your very own kitchen.

Roasted Rack of Lamb

with Sautéed Peas and Piperade

Yield: Serves 4
Active Time: 30 minutes
Total Time: 1 hour 15 minutes

The Piment d’Espelette pepper is a key ingredient of the piperade sauce that is drizzled over the lamb. Espelette peppers were introduced into France in the 16th century for medicinal uses and later became a culinary delight. At 4,000 units on the Scoville Scale (which measures the “heat” or spiciness of peppers), the Piment d’Espelette pepper is much milder than cayenne pepper and adds a subtle warm heat to elevate the flavor of your dish. If you can’t find it in your local grocery store, it can be ordered from several online companies.

Piperade Sauce:

• ¼ cup extra-virgin olive oil

• 2 yellow onions, diced

• 8 red bell peppers, stems removed, seeded and diced

• 8 garlic cloves

• 12 Roma tomatoes, peeled and diced

• 2 teaspoons kosher or sea salt

• 1 tablespoon sugar

• 1 tablespoon Piment d’Espelette powder (you can substitute a smaller amount of cayenne pepper)

Instructions:

In a medium sauté pan over medium heat, add the olive and heat. Add the onions and peppers and sauté for about 10 minutes. Add the garlic, tomatoes, salt, sugar and Piment d’Espelette powder and continue to cook for an additional 15 minutes. Using a stick blender, pulse the sauce until all the vegetables are broken up into a chunky sauce. Set aside and keep warm.

Sautéed Peas:

• 2 cups English peas

• 2 cups snap peas

• 2 tablespoons extra-virgin olive oil

• 1 cup sliced spring onions or scallions

• ½ cup diced fennel

• 2 garlic cloves, sliced

Instructions:

Prepare an ice bath in a large bowl with 50 percent ice and 50 percent water. In a large saucepan over high heat, boil the English peas and snap peas for about 2 minutes. Immediately remove and place in the ice bath so they will retain their color and texture. Drain and set aside. In a large sauté pan over medium heat, add the olive oil. Add the onions and fennel. Slowly sauté the vegetables until they become translucent. Add the garlic and continue to sauté for about a minute. Add the English peas and snap peas and warm through. Set aside and keep warm.

Roasted Rack of Lamb Loins:

• 4 2-bone in racks of lamb loins (about 2 pounds)

• kosher or sea salt

• freshly ground black pepper

• 2 tablespoons grapeseed oil, divided use

Instructions:

Preheat the oven to 350℉. Sprinkle the lamb loin chops with salt and pepper. In a large sauté pan over high heat, add 1 tablespoon of grapeseed oil to coat the bottom of the pan. Add only 2 lamb racks to the pan. Sear each side for about a minute. Transfer to a baking sheet. Repeat with the other 2 lamb racks. Roast the racks in the oven for about 7 minutes. Remove and let rest before slicing each lamb rack in two.

Serve the Lamb Loins plated with the Piperade Sauce and Sautéed Peas.

Enjoy!

NUTRITION PER SERVING

Cal 409 Fat 34g Protein 17g Carbs 10g Sugar 4g Fiber 3g Sod 444mg