Roasted Elysian Fields Farm Lamb Rack with Honey Braised Chestnuts

By adrienne30343

Ingredients

• organic lamb rack (frenched, to remove some of the fat between the end of the ribs)
• 1 cup minced rosemary moistened with olive oil
• 1/2 cup of finely minced garlic
• 24 fresh chestnuts
• 1/2 cup of honey
• 2 Tbsp olive oil
• 3 cups chicken stock
• 1 bunch thyme
• Salt and pepper to taste

Preparation

Step 1

1.) Marinate the lamb in the rosemary, olive oil and garlic mixture for two hours.

2.) Preheat the oven to 450°.

3.) Roast lamb rack whole in the oven until the internal temperature is 125° for medium rare.

4.) Remove the lamb from the oven and allow to rest for 10 minutes before slicing.

For Chestnuts:

1.) Clean the chestnuts thoroughly of the hard skins.

2.) Saute the chestnuts in olive oil until golden brown and then add the honey.

3.) Cook the chestnuts with the honey until they are dark golden brown.

4.) Cover the chestnuts with the chicken stock. Add thyme, season with salt and pepper and braise until they are soft but still holding their shape.

5.) Remove the chestnuts from the braising liquid.

Serve the lamb rack sliced into individual portions and serve with chestnuts.