Name: Maple, Rosemary and Apple Brined Rack of Lamb with Minted Port Glaze and Herb Roasted Celeriac
Prep time: 120 min
Cook time: 40 min
Total time: 880 min
Ingredients: 1 lamb rack medium size 14-18oz.; 2 cups water (warm to dissolve Salt); 2 Tbsp Kosher Salt; 2 apples (pureed in blender or food processor); 1 cup Maple Syrup; 3 Tbsp Chopped Fresh Rosemary; A few Thyme Sprigs; 1 Bay Leaf; ½ cup Port wine; 1 chopped shallot; 2 Tbsp chopped fresh mint; 1 Tbsp Dijon Mustard; 1-1/2 Cups Beef Broth; Salt and Pepper; 1 large Celery Root (peeled and diced ¾’ cubes); Smoked Paprika; Thyme; Salt Black Pepper; 3 cloves chopped Garlic; Olive Oil

Naples Executive Chef, Richard Rowland, Brings You a Mouth-Watering Maple, Rosemary and Apple Brined Rack of Lamb with Minted Port Glaze and Herb Roasted Celeriac

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As the chill of fall sets in, it’s time to savor the season’s flavors with Naples Executive Chef, Richard Rowland’s Maple, Rosemary and Apple Brined Rack of Lamb with Minted Port Glaze and Herb Roasted Celeriac.

This October-inspired recipe features a juicy rack of lamb that has been brined with maple syrup, fresh rosemary, and pureed apples. And to take the dish to the next level, a flavorful port glaze is created with mint, shallots, and beef broth.

If that’s not enough to impress your taste buds, the lamb is accompanied by Herb Roasted Celeriac, a tasty side dish of celery root that’s roasted with garlic, thyme, smoked paprika, and olive oil.

With Chef Richard Rowland’s culinary expertise, you’re sure to impress your guests this fall with this deliciously savory and comforting meal. Stay tuned for the full recipe, and let the flavors of fall take center stage at your next gathering.

Maple, Rosemary and Apple Brined Rack of Lamb with Minted Port Glaze and Herb Roasted Celeriac

Chef Richard Rowland's Rack of Lamb recipe is a perfect fall-inspired dish that can impress your guests. The recipe features a juicy rack of lamb that's been brined with rosemary, maple syrup, and pureed apples and then seared and roasted. Minted Port Glaze adds more flavor to the dish. The lamb is accompanied by Herb Roasted Celeriac, a side dish of celery root that's roasted with garlic, thyme, smoked paprika, and olive oil. Experience the flavors of fall with this delicious dish.

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Prep Time 2

Cook Time 40

Refrigerate overnight 12

Total Time 14 40

Servings people

Ingredients

1 lamb rack medium size 14-18oz.

Brine

2 cups water warm to dissolve Salt
2 Tbsp Kosher Salt
2 apples pureed in blender or food processor
1 cup Maple Syrup
3 Tbsp Chopped Fresh Rosemary
A few Thyme Sprigs
1 Bay Leaf

Mint Port Glaze

½ cup Port wine
1 chopped shallot
2 Tbsp chopped fresh mint
1 Tbsp Dijon Mustard
1-1/2 Cups Beef Broth
Salt and Pepper

Herb Roasted Celeriac

1 large Celery Root peeled and diced ¾’ cubes
Smoked Paprika
Thyme
Salt Black Pepper
3 cloves chopped Garlic
Olive Oil

Instructions

Brine

Combine all ingredients in a bowl and mix well. When brine is at least room temperature cool, pour over lamb rack to completely cover. Refrigerate at least 12 hours.

Cook the Lamb

When ready, remove Lamb from brine. Heat a large skillet with olive oil. Sear Lamb completely on all sides. When ready for service, roast in a 350F oven for about
18-20 minutes. (Internal temperature on a thermometer should be 120F for medium rare)
Always let the meat rest for about 15 minutes before slicing.

Mint Port Glaze

In a saucepan, add Port, Shallots, Mint and Dijon. Simmer to reduce volume by half. Add Broth and simmer to reduce contents by about two thirds. Season, strain and serve.

Herb Roasted Celeriac

In a large mixing bowl, place diced Celery Root and coat with Olive Oil. Lightly add in seasonings to taste. Toss together to mix well. Spread out onto a baking sheet pand and roast in a 350F oven until browned and tender. About 20-25 minutes. Garnish with chopped Parsley and serve

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