Celebrate Easter this year with these two special dishes. Lamb, which is typically enjoyed during the season, gets a modern twist with herbed crust and a salsa verde that’s perfect for spring. Dessert is a refreshing zabaglione semifreddo flavoured with espresso.
Recipes prepared by Chef Gaetano Lauricella,
Antica Osteria, Brampton
Ingredients for the lamb
• 2 (8-rib) racks of lamb (each rack 1 1/2 lbs each) / Carrè d’agnello (Ogni rack 1 1/2 libbre ciascuno)
• 4 tbsp Dijon mustard / 4 cucchiai di mostarda di Dijon
• Salt and pepper to taste / sale e pepe a piacere
• 2 tbsp vegetable oil / 2 cucchiai di olio vegetale
- 1 tbsp Worcestershire sauce / 1 cucchiaio di salsa Worcestershire
Ingredients for the herb crust
• ¾ cup breadcrumbs
• 1 tbsp chopped rosemary
• 1 tbsp chopped thyme
• 1 tbsp chopped parsley
• 1 tbsp chopped garlic
- ¼ cup grated Parmesan cheese
Ingredients for the salsa verde
• 2 bunches of parsley, stems removed
• 1 shallot, minced
• 2 tbsp capers
• 2 garlic cloves
• 3 tbsp olive oil
• 1 tbsp red wine vinegar
- Salt and black pepper to taste
Instructions (serves 4)
Preheat oven to 350° F. Prepare the salsa verde by placing the parsley, minced shallot, capers, cloves, olive oil, red wine vinegar and salt and black pepper in a food processor. Blend until smooth. Place in bowl, cover and refrigerate until ready to use. Combine all the herb crust ingredients in a bowl. Season racks of lamb with salt and pepper. Place pan on medium heat with vegetable oil and sear lamb on all sides (approximately one minute each side). Remove lamb from pan and let rest for 15 minutes. Combine Dijon mustard and Worcestershire sauce in a bowl. Brush mixture all over the lamb loin and then pat with the herb crust.
Cover the exposed bones with aluminum foil so they don’t burn during the roasting process. Place lamb racks in the centre of a roasting pan covered with parchment paper. Cook for approximately 15 minutes.
Probe the lamb with a meat thermometer (it should read 120°F). When the lamb is ready, let stand for 10 minutes (covered) so that it reaches 135°F (medium rare). Cut racks as desired and serve with salsa verde.
Recipes prepared by Chef Gaetano Lauricella