SIDE DISHES FOR RACK OF LAMB RECIPES RECIPES

Steps:

• For the rack of lamb: Allow the rack of lamb to sit at room temperature for 30 minutes before cooking.
• Rub the rack of lamb on both sides with 1 tablespoon of the olive oil, then season with 2 teaspoons salt and several grinds of pepper. Set aside on a large plate. 
• Combine the Parmesan, panko, remaining 2 tablespoons olive oil, grated garlic, thyme and rosemary in a large shallow bowl or pie plate. Add the lamb and firmly press the Parmesan mixture onto the meat in an even layer. 
• For the aioli: Place the unpeeled garlic cloves on a piece of aluminum foil, then add the olive oil, a pinch of salt and several grinds of pepper. Fold the sides of the foil upwards and seal into a pouch. 
• Preheat a 6-quart air fryer to 375 degrees F, then spray the basket with cooking spray, Place the lamb, fat-side up, and the garlic pouch into the basket. Spray the top of the lamb with cooking spray. Air-fry the lamb until crust is crisp and deep golden brown and meat is desired doneness, about 18 minutes for medium rare, 20 minutes for medium and 22 minutes for medium-well. (The garlic can cook for the same time as the lamb.) Transfer the lamb to a cutting board, cover loosely with foil and allow to rest for 10 minutes.  
• Meanwhile, carefully open the foil packet. Squeeze out the tender cloves of garlic into a medium bowl and mash with the olive oil from the pouch until smooth. Mix in the mayonnaise, lemon zest and juice and Worcestershire to combine. Season with salt and pepper. Set aside. 
• Once the lamb has rested, slice between the bones into individual chops and serve warm with the aioli. 

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mince the Shallot (1) and set aside.
• Juice the Orange (1) into a small bowl; remove any seeds. Discard any seeds; hold.
• Finely chop only HALF of the Dried Cherry (2 tablespoon); set aside.
• Add the Chicken Base (1 package) and Water (1/4 cup) in a small bowl and stir until dissolved; hold.
• Cut off the lower 1 inch from the Broccolini (8 ounce) stems; hold.
• Pat the Lamb (1 rack) dry with paper towels. Season on both sides with Salt (1 teaspoon) and Ground Black Pepper (1/2 teaspoon).
• Heat Olive Oil (1 tablespoon) in a large sauté pan over medium-high heat. When hot, sear lamb (fat side down) for 3 minutes.
• Turn the lamb over and sear the other side for 3 minutes more. Transfer to a plate and hold for next step.
• In the same large sauté pan you used for the lamb, add the broccolini. Season with Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon). Toss in the pan drippings and push the broccolini to one side of the pan, leaving room for the lamb.
• Return the lamb to the pan and place in the oven to roast for 8 to 10 minutes. Remove from oven and let rest.
• Melt Unsalted Butter (1 tablespoon) in a small sauté pan over medium heat. Add the shallots and sauté for 2 minutes.
• Stir in orange juice, cherries, Red Wine Vinegar (2 tablespoon), Port Cooking Wine (1/4 cup), and Granulated Sugar (4 package) and simmer for 4 minutes.
• Add the Star Anise (1) chicken broth and stir. Simmer for 5 to 6 minutes. Add the remaining Unsalted Butter (1 tablespoon) and stir to combine well. Remove from heat and discard the star anise.
• After the lamb has rested for at least 5 minutes, slice the lamb into 4 equal double chops by guiding your knife alongside the bone and thru the "chine" bone. Set aside for plating.
• Divide the broccolini equally between two plates. Arrange the lamb chops on top of the broccolini. Spoon the gastrique over the lamb. Serve and enjoy!