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Crown Roast Rack of Lamb with Lemon Pepper Spaetzle

Chef Patrick Shrupka,

Chef Patrick uses two small oven-proof dishes for the lamb, the first is to wrap the racks around, the second is to keep the bones pointing out in a nice way. He suggests placing the lamb on the buffet table while still in the pan so that it stays hot during service.

Crown Roast Rack of Lamb
2 (8 bone) racks of lamb
Salt & pepper, to taste
1 Tbsp dijon mustard
1/2 cup fine bread crumbs, seasoned with fresh chopped herbs such as rosemary and parsley

Lemon Pepper Spaetzle
4 1/2 cups flour
4 eggs
2 Tbsp cream
1 Tbsp salt
Zest of one lemon
Pinch freshly cracked pepper

5-6 cups chopped winter vegetables (carrots, fennel, parsnips, celery), roasted
Prepared or packaged herb or peppercorn sauce, prepared according to package directions

Crown Roast Rack of Lamb
1.   Preheat oven to 500°F.
2.   Rub the meat with salt and pepper to season.
3.   Tie the two lamb racks around a 2-inch, oven-proof bowl with butcher’s twine. Place in the centre of a heavy skillet.
4.   Place lamb racks in preheated oven for 10 minutes, then reduce heat to 400°F until lamb is cooked to your liking. For medium-rare a meat thermometer should read 145°F.
5.   Rub lamb lightly with dijon mustard and top with seasoned bread crumbs.
6.   Place under broiler until golden brown.

Lemon Pepper Spaetzle
1.   In a large mixing bowl combine flour, eggs, cream, salt, lemon zest and cracked pepper.
2.   Into a large pot of boiling water, drop in small amounts of batter. Remove when batter floats to the top. Sauté in butter before service.

To Serve
1.   Place hot, roasted vegetables in pan around lamb roast, spoon spaetzle into the middle of the roast and serve with herb or peppercorn sauce.

Yield  6-8 servings

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