- ¼ c olive or canola oil
- 1 square-cut lamb shoulder
- Salt and pepper, to taste
- 2 med onions, cut into 1-in dice
- 5 carrots, cut into 1-in dice
- 5 stalks celery, cut into 1-in dice
- ½ bottle red wine
- 1 bay leaf
- ½ c tomato paste
- 1 t whole coriander
- 1 T peppercorns
- 6 sprigs of thyme
- Sliced garlic, to taste
- Chicken stock or water, as needed
- 1 lg eggplant
- ½ c heavy cream
- 2 bunches Swiss chard, large stems removed
- 4 pcs salsify, peeled and placed in lemon water
- One 8-bone Frenched rack of lamb, preferably Colorado lamb
- ½ t chopped rosemary
- 1 T minced garlic
1. Heat 1 T oil in a Dutch oven over high heat. Remove the excess fat from the lamb shoulder. Season generously with salt and pepper, and sear on all sides. Transfer to a plate.
2. Add the onions, carrots, and celery, and cook until browned lightly.
3. Then, add the wine, and reduce by ½.
4. Return the lamb shoulder to the Dutch oven, and add the bay leaf, tomato paste, coriander, peppercorns, thyme, and sliced garlic. Cover with chicken stock or water.
5. Simmer very slowly, covered, for 2 ½-3 hours. When done, remove gently from the braising liquid, and rest on rack in a warm oven. Strain the cooking liquid through a sieve, and return to the stove to reduce to a sauce consistency.
6. Meanwhile, preheat the oven to 350°F.
7. Halve the eggplant lengthwise, brush the flesh with 2 T oil, season with salt and pepper, to taste, and roast on a rack until very soft, about 45 minutes. Let cool, then scoop out the flesh into a blender.
8. In a small saucepan, bring the cream to a simmer, and add to the blender. Process until smooth, adding some water if necessary to obtain purée consistency. Set aside.
9. Bring a large pot of salted water to a boil over high heat, and set up an ice bath. Cook the chard until soft, about 3-4 minutes, then transfer to the ice bath. Drain and squeeze out the excess water. Set aside.
10. Cut the salsify into ½-in pieces on a bias. In a sauté pan, heat 1 T oil over medium heat, and sauté until golden brown. Set aside.
11. Heat an ovenproof pan over high heat. Season the rack of lamb with salt and pepper, to taste, rosemary, and minced garlic. Sear the lamb on both sides and roast in the oven for 16-22 minutes to desired doneness, and rest for 15 minutes at room temperature.
12. To serve, set out 4 plates. Chop the Swiss chard, and gently warm in a pan with the cooked salsify. Season with salt and pepper, to taste. Warm the eggplant in the microwave, and spread 1 large spoonful on each plate. Place 1 kitchen spoon of Swiss chard mix on each plate. Pull large pieces of lamb from the braised shoulder, and season lightly. Place 2-3 oz meat on top of the Swiss chard. Slice the rack of lamb into chops, and arrange on each plate. Spoon warm sauce over the meat.
Total time: 3 ½ hours