Gorgeous roast rack of lamb atop roasted carrots and artichokes.
Serves 2 adults (with a bit left over)
1 Frenched rack of lamb
2 sprigs fresh rosemary
2 cloves fresh garlic, peeled
1/4 cup dry white wine such as pinot grigio
2 tablespoons grainy dijon mustard
tablespoon sugar or honey
tablespoon ground black pepper
Place rosemary leaves, garlic, wine, mustard, sugar or honey, salt, and pepper in blender or food processor and blend until smooth. Coat rack of lamb with marinade and refrigerate for at least 8 hours, but not more than 24.
4 young carrots, peeled and halved lengthwise
1 lb baby artichokes, cleaned and halved lengthwise
2 tablespoons brown sugar
2 tablespoons brandy
juice of 1/2 lemon
a few springs fresh thyme
salt and pepper to taste
To prepare: Preheat oven to 450. Place vegetables in a baking dish large enough to allow them to lay in a single layer. Sprinkle over brown sugar, salt, pepper, lemon juice, brandy, and thyme sprigs.
Place marinated rack of lamb on top of vegetables. Place baking dish in oven and roast until lamb reaches 120 for rare, 125 for medium rare. (temp will rise as it rests) Remove lamb to separate plate to rest, return vegetables to oven and roast until liquid reduces and vegetables become deeply browned in spots.
Once meat has rested for 15 minutes, slice into chops and serve with vegetables.