RACK OF LAMB

COOKING INSTRUCTIONS

1. Preheat oven to 400°.
2. Assemble all ingredients and equipment. If you are making more than one kit at a time, consolidate all like ingredients before you start.
3. Rack of Lamb: Salt and pepper the meat [A] to taste. Heat the olive oil over high heat in the sauté pan until it just starts to smoke. Immediately sear the meat on all sides until browned. Place pan in preheated oven and cook to desired doneness. Because of the variability of cooking temperature, it is a good idea to cut into the meat at the thickest point near the bone to check for doneness as you approach the target cooking time:.
   

   How Cooked	# Mins.
   Rare	4
   Medium	6
   Well Done	7+

   Remove the pan from the oven. CAUTION - the pan handle will be very hot, so make sure to use a pot holder or towel on the handle. Keep the towel wrapped around the handle as a reminder. Place the meat on a cutting board and let rest. Discard the oil in the pan but do not wash or rinse it. Over low heat, heat sauce [B] to a simmer for a minute or two.
   
4. Mashed Potatoes: Heat mashed potatoes [C] in a saucepan over low heat, stirring occasionally to avoid scorching. It will take 5-7 minutes to heat through. When hot, stir in arugula [D]. When stirring in the arugula, stir gently to avoid tearing the leaves. Salt and pepper to taste.
5. Carrots/Fennel: In small/medium saucepan, heat 1 tablespoon olive oil or butter and sauté carrots and fennel [E] for 2 minutes. Add ¼ cup water and 1 teaspoon sugar and cover. Steam for 5 minutes. Continue to cook over high heat until slightly caramelized. Salt and pepper to taste.
6. Plating the meal: Cut the lamb between the bones. Place the mashed potatoes at 12:00. Lean chops on potatoes, with the bone sticking up. Place a small mound of carrots on each side of the chops. Spoon sauce on the rest of the plate.

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