Roasted Stuffed Rack of Lamb, Brussels Sprouts Leaves, Pomegranate and Wild Mushrooms

Roasted Stuffed Rack of Lamb, Brussels Sprouts Leaves, Pomegranate and Wild Mushrooms

Yields: 2 entree servings 

• 1 ea bone-in, cap-on rack of lamb
• 8 oz watercress
• 8 oz maitake mushrooms or oyster mushrooms
• 2 oz (vlm) olive oil
• 3 Tbsp salt, divided
• 1 Tbsp cracked black pepper
• 1 lb Brussels sprouts
• 1 pomegranate
• 4 sprigs of thyme
• 1 sprig of rosemary
• 3 sprigs of mint
  
  

Prepare the rack of lamb by ensuring all the bones are clean and free of additional fat or sinew by pulling away from the loin using a clean towel. Clean and rinse the watercress and allow to dry. Tear the mushrooms into sizeable pieces, they will naturally come apart and just need to be similar in size.

On a stove top, with a large sauté pan, heat over medium-high heat and add the olive oil, mushrooms and watercress. Sauté until fully wilted. Season with salt and black pepper. Allow to cool on a clean plate to room temperature either on the counter or in the refrigerator.

Using a sharp knife, separate the loin from the bones, but do not cut all the way through. Using the bones as a guide, peel away the loin to create a pocket in which you can place the mushroom and watercress filling.

Once you have the lamb prepped, fill as much as will comfortably fit in the pocket between the bones and loin. Using butchers’ twine, tie around the loin in several spaces to keep it together, as tight as possible.

Preheat an oven to 175º F. In a sauté pan, sear the rack over medium heat, with the fat side down. Using a towel, hold down the rack to have an even pressure for consistent surface contact to the heat. Sear for 3-4 minutes until golden brown.

Allow the rack to rest, and season the lamb with salt, pepper and the picked herbs. Once rested, roast lamb in the oven until an internal temperature of 135º F is reached.

While the lamb is roasting, clean the Brussels sprouts by removing the bottom and separating the individual leaves. Clean the pomegranate and remove the seeds. Toss seeds with the Brussels sprout leaves, salt and olive oil.

Carve the lamb rack into two bone portions and serve with the Brussels sprouts and pomegranate seed salad.