Spring is here, and with it comes an abundance of delicious produce to enjoy. One dish that always reminds me of spring is spring lamb rack with caper and herb crust and rhubarb compote. It’s the perfect combination of tender meat and tangy fruit.
To make this dish, you’ll need a few key ingredients. First, you’ll need a rack of lamb. Look for one that is fresh and has a good marbling of fat. You’ll also need capers, fresh herbs like rosemary and thyme, breadcrumbs, and Dijon mustard. For the rhubarb compote, you’ll need fresh rhubarb, sugar, and water.
To start, preheat your oven to 450°F. Season the lamb with salt and pepper, then sear it on all sides in a hot pan to get a nice crust. While the lamb is searing, mix together the capers, herbs, breadcrumbs, and Dijon mustard in a bowl. Once the lamb is seared, brush it with some Dijon mustard and then press the caper and herb mixture onto the top of the lamb. Place the lamb in the oven and roast for 15-20 minutes, or until the internal temperature reaches 145°F for medium-rare.
While the lamb is cooking, you can make the rhubarb compote. Cut the rhubarb into small pieces and place them in a pot with sugar and water. Simmer until the rhubarb is soft and the mixture has thickened.
Once the lamb is done cooking, let it rest for a few minutes before slicing it into individual chops. Serve the lamb with the rhubarb compote on the side, and enjoy!
This dish is perfect for a special occasion or a fancy dinner party. The combination of tender lamb, tangy capers, and sweet rhubarb is sure to impress your guests. And because it’s so easy to make, you can spend more time enjoying the meal and less time worrying about cooking.
So next time you’re looking for a delicious spring meal, give this lamb rack with caper and herb crust and rhubarb compote a try. You won’t regret it!