Courtesy of Frasca Food & Wine, Boulder, Colorado
Frasca is the brainchild of Bobby Stuckey, MS, and Chef Lachlan Mackinnon-Patterson. The eatery offers cuisine and wine from Italy’s Friuli-Venezia Giulia region, and it’s one of the state’s most acclaimed restaurants. This rack of lamb served with Brussels sprouts and beets is a surprisingly easy main course to prepare, and its elegance makes for a holiday dinner to remember.
Published: November 18, 2017
Heat oven to 425˚F. Place oven-safe rack on baking sheet. Rub lamb with olive oil, and season with salt and pepper. Score “X”s into fatty side of lamb with a sharp knife. Truss lamb with kitchen twine, if desired.
Place lamb on rack, fat side up. Slide herb sprigs under racks.
Roast for 17–20 minutes, then drop temperature to 325˚F. For medium-rare lamb, cook 15–25 minutes more, or until internal temperature measured with meat thermometer reaches 115˚F. Let rest 10 minutes, or until internal temperature reaches 125˚F. Slice racks into 2-bone chops. Serve drizzled with gremolata. Serves 8.
In medium glass bowl, combine all ingredients and mix well. Set aside until ready to serve. Can be made ahead and refrigerated for up to 3 days.
“The Livio Felluga Sossó is a wonderful blend of two indigenous grapes, Refosco dal Peduncolo Rosso and Pignolo, with Merlot,” says Stuckey. “The wonderful tannins with the dry aromatics go well with the rich marble of the lamb. For those of you looking for a white wine pairing, the Livio Felluga Terre Alte is a white blend of Friulano, Pinot Bianco and Sauvignon from the great grand cru slopes on the hill of Rosazzo from the Colli Orientali del Friuli. This white wine has weight and is rich, but certainly not heavy due to the nice acidity.”