Rosemary-Garlic Rack of Lamb with Roasted Vegetables and Mustard Vinaigrette

INSTRUCTIONS

1. Prepare the lamb: In a small bowl, combine the garlic, rosemary and olive oil. You want the mixture to be loose and not a paste. Add more oil, if needed. Add the salt and four good turns from the pepper grinder. Stir, then allow the mixture to sit at room temperature for 1 hour, to allow the flavors to meld. After the hour, place the 2 lamb racks in a large baking dish. Spread the mixture evenly over the fat and meat. Cover the dish and refrigerate for at least 8 hours and up to 12 hours.
   
   After the lamb has had time to marinate, remove from the refrigerator and allow to sit at room temperature for at least 1 hour.
   
   Preheat the oven to 425°F (220°C).
   
   Once the lamb has come up in temperature, set a roasting rack in a roasting pan. In a large skillet, heat 2 tablespoons (30 ml) of canola oil over medium-high heat until it shimmers. Put 1 lamb rack, fat side down, in the pan and sear until golden brown, 1½ to 2 minutes. You may need to carefully move the lamb around the pan, to ensure you brown as much of the fat as possible. (It is best to cook 1 rack at a time, so the temperature of the pan doesn’t drop and the lamb steams rather than sears.) Transfer the first lamb rack, meat side up, to the roasting rack. Drain off the fat, reheat the skillet, add fresh canola oil and sear the remaining lamb rack, then transfer it to the roasting rack beside the first lamb rack. Position an oven rack in the bottom third of the oven, to receive the roasting pan.
   
   Put the lamb in the oven, with the meat side toward the back, and roast for 15 to 25 minutes, or until the temperature in the center of the meat registers 128 to 130°F (53 to 54°C). Oven temperatures are not always exact, so check the lamb after 10 minutes to verify the internal temperature and prevent overcooking. Remove from the oven and let the lamb racks rest on their rack in a warm place for about 20 minutes for medium-rare.

2. While the lamb cooks, start the potatoes: Bring a medium-sized pot of salted water to a boil. Add the potatoes and 4 of the thyme sprigs, and cook at an active simmer over medium heat until the potatoes are fork-tender. Drain, and while the potatoes are hot, peel them using a paring knife (you may need to wear latex gloves). Transfer the potatoes to a large skillet; add the butter, garlic and olive oil and increase the heat to medium-high. Once the butter begins to brown, lower the heat to medium so the butter does not burn. Add the remaining 2 thyme sprigs, and roll the potatoes in the butter so they brown all the way around. Season with salt and pepper to taste once the potatoes are crispy, then remove from the heat and keep warm.

3. Prepare the vinaigrette: In a small bowl, whisk together the mustards, Champagne vinegar, mayonnaise and honey. Slowly drizzle in the olive oil while continuously whisking until emulsified. Season with salt and pepper to taste and set aside.
   
   Right before serving, in a large pot, bring 6 cups (1.4 L) of water to a boil. Add the halved lemon and the salt. Trim the asparagus so each piece is about 4 inches (10 cm) long. Add the asparagus to the pot and cook until tender, 2 to 3 minutes. Remove the asparagus and transfer to a dish lined with paper towels. Add the peas to the boiling water and cook for 2 to 3 minutes as well. Drain the peas in a colander.

4. Time to plate like a pro: Carve each lamb rack into four two-bone chops. Arrange a spoonful of the potatoes in the center of each dinner plate. Place about four asparagus stems and a large spoonful of peas on top of the potatoes, then scatter a few pea shoots around the plate. Place two of the lamb chops with the bones standing up over the vegetables, interlocking the bones of the chops to help support them. Drizzle the vinaigrette over the lamb and vegetables and around the plate. Garnish with the garlic flowers (if using) and serve.

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