Lamb chops, mustard crusting, with roasted root vegetables and chestnut stuffing

By dyannucci

wiine spectator

cabernet franc

Ingredients

• 2 tablespoons olive oil
• 4 tablespoons stone-ground mustard
• 6 cloves garlic, minced
• 3 tablespoon fresh rosemary, chopped
• Kosher salt or sea salt
• Freshly ground black pepper
• 1 crown of lamb (about 3 pounds)
• 4 tablespoons butter, plus more to coat the baking dish
• 8 ounces pancetta, cut into 1/4-inch dice
• 2 large onions, diced
• 2 carrots, diced
• 2 ribs celery, diced
• 2 parsnips, diced
• 1 sweet potato, peeled and diced
• 1 pound day-old bread (focaccia,
• ciabatta or sour dough), cut into 3/4-inch cubes
• 14 ounces whole chestnuts, roasted, peeled and coarsely . chopped
• 2/3 cup freshly grated Parmesan
• 1 cup chicken broth, plus more as 3 needed
• 3 tablespoons chopped fresh thyme

Details

Servings 8

Preparation

Step 1

In a small bowl, mix together the ol­ive oil, mustard, half the garlic, 2 tablespoons of the rosemary, 1 1/2 teaspoons of salt and 1 teaspoon pepper,
2. Rub the spice mixture onto all sides of the lamb, coating thor­oughly. Place in a Bundt pan.
3. Put the lamb on the middle rack of the oven and roast for ap­proximately 25 to 30 minutes (8 to 11 minutes per pound) or until the lamb's internal temperature reaches 130 F to 140 F for me­dium-rare. Remove the lamb and put it on a rack. Cover it loosely with foil for 15 to 20 minutes be­fore carving into chops.
4. Meanwhile, butter a lS-by-10-by 2" glass baking dish. Melt 2 tablespoons of the butter in a large heavy skillet or saute pan over medium heat. Add the pancetta and saute until crisp and golden about 10 minutes. With a slotted spoon, transfer the pancetta tp a plate lined with paper towels. Reserve the pan drippings.
S. Add the remaining butter to the pan. Add the onions, carrots, celery, parsnips, sweet potato and theremaining garlic and rosemary. Season with salt and pepper, to taste, Saute the vegetables until they are tender, about 12 minutes.
6. Put the vegetables in a large bowl. Mix the bread chestnuts and Parmesan. Add enough broth to moisten. Add the cooked pancetta. Season with thyme and salt and pepper and stir to combine all the ingredients.
7 When the lamb is done, reduce the oven temperatire to 350 F
8.Transfer the stuffing to the prepared dish. Bake until the stuffing is heated throughout and the top is golden brown, about 30 to 40 minutes. Place the lamb on a large serving platter and spoon the stuffingin the middle. Serves 8.