Filed Under: Dinner, Food, lamb, More than 30 Minutes

Charlevoix Rack of Lamb with Spring Vegetables and Green Garlic Gremolata

Cooking a rack of lamb can seem a little intimidating, but it’s simply a small roast with bones. Charlevoix lamb often graze on the salt marshes, so their meat has a lovely, gently seasoned flavour.

May 17th, 2013

Recipe by LeeAnne Wright
From the print edition, May 2013

Cook Time
Total time: 40 Minutes
  • 2 small Frenched and trimmed racks of lamb (about 1 ¾ lb)
  • 2 tbsp honey
  • 4 tbsp chopped fresh mint, divided
  • 4 tbsp finely chopped fresh parsley, divided
  • 2 tbsp finely minced green garlic or 2 cloves fresh garlic, divided
  • ½ cup fresh bread crumbs
  • 3 cups low-sodium chicken stock
  • ½ lb new baby potatoes, halved
  • ½ lb baby carrots, trimmed and washed
  • ½ lb sugar snap peas
  • 1 tbsp finely chopped lemon zest
  1. Preheat oven to 450ºF

  2. Season lamb with salt and pepper, then coat the meaty side of the lamb (opposite the bones) with honey. Combine 3 tablespoons each mint and parsley in a bowl; add 1 tablespoon green garlic and bread crumbs. Divide mixture and press onto honey-coated side of lamb. Transfer lamb to roasting pan, crumb side up. Roast for 20 minutes or until internal temperature reaches 120ºF, then transfer to cutting board, cover with foil and let rest for 10 minutes before cutting into chops (slice between bones). (The internal temperature will increase 5–10ºF as it rests.) Reserve juices from roasting pan.

  3. Five minutes before lamb comes out of the oven, pour vegetable or chicken stock into a large saucepan and bring to a boil. Add potatoes to stock and continue to boil for 5 minutes; add carrots and boil another 4 minutes; then add sugar snap peas and boil another 60 seconds. Place vegetables in an oven-safe dish and transfer to the oven to keep warm. Transfer juices from the roasting pan and cutting board to the stock and continue to boil until stock is reduced to 1 cup.

  4. Remove vegetables from oven; top with lamb chops and drizzle stock overtop. Sprinkle remaining mint, parsley, green garlic and lemon zest overtop, and serve.

Nutrients Per Serving

596 calories, 41 g fat, 67 mg calcium, 474 mg sodium, 29 g carbohydrates, 3 g fibre, 25 g protein. Excellent source of vitamins A, B12 and K, niacin, folate, iron, potassium, selen­ium and zinc; good source of vitamin C; source of fibre, calcium, omega-3 and omega-6.

Charlevoix Rack of Lamb with Spring Vegetables and Green Garlic Gremolata
Photography By Michael Graydon