St. Patrick’s Day was created as a day of feasting, but since it began revelers all over the world have made it their own day of unbridled celebration. As such, chef Ryan DePersio is presenting his own twist on a traditional Irish dish that amps up the taste and doesn’t fail to satisfy. Click here to watch the video. The full recipe is below.
Honey-Glazed Rack of Lamb with Guinness-Braised Root Vegetables and Roasted Potatoes
1 rack of lamb
2 tsp. fennel seeds (toasted and ground to powder)
¼ cup clover honey
½ bottle Guinness beer
¼ cup carrots (cut into squares)
¼ cup celery root (cut into squares)
¼ cup parsnips (cut into diagonal rounds)
¼ cup sliced shallots
1 tsp. chopped garlic
2 russet potatoes (cut lengthwise into 6’s)
2 tbsp. unsalted butter
Salt and pepper to taste
Canola oil for cooking
Olive oil for cooking
Turn stove on to 375 degrees. Place a large pan on medium high heat with 2 tbsp. canola oil. Season rack of lamb with salt and pepper. When pan is hot, add lamb facing down. It will begin to sear. Don’t let it smoke, just let it sizzle. Allow to cook for 5 minutes. Lower heat if it is smoking. Place in oven for 5 minutes, turn and cook for another 5 minutes. Take out and let rest.
Mix honey and fennel in a bowl, then brush meat with mixture.
Place potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper. Place in oven for 20 minutes or until crispy.
Place a large skillet on medium high heat. Put 2 tbsp. of canola oil in and get pan hot. When hot, lower heat and put all root vegetables in. Do not overcrowd pan. Use two if needed. Season with salt and pepper. Cook slowly for 10 minutes. We want all the natural sugars to come out of the vegetables. Golden brown caramelizing is what you’re looking for. When veggies get tender, stir in garlic and deglaze with Guinness. Cook down by half and stir in butter to add some viscosity to the sauce.
Place lamb back in oven for 5 minutes before vegetables and potatoes are ready. Check temp with a thermometer, you want the lamb to reach 125-130 degrees for it to be medium rare. Brush again with honey, cut and serve over veggies and potatoes. Enjoy!