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Spring Rack of Lamb Menu

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Treat your mom (or just yourself) to a rack of spring lamb along with the best spring produce that’s in the market now–asparagus, carrots, fingerling potatoes, and strawberries.

Menu Timeline

Up to three days ahead:

  • Make the vegetable broth for the carrot soup. Refrigerate or freeze until ready to use.

The day before:

  • Make the carrot soup and refrigerate until ready to serve.

In the morning:

  • Bake the chocolate biscuits.
  • Slice the strawberries and refrigerate, but do not combine with the sugar.
  • Make the tarragon mayonnaise and refrigerate, covered.

One hour ahead:

  • Sear and crust the racks of lamb.
  • Blanch the asparagus.
  • Prep the potatoes and begin braising them.
  • Remove the mayonnaise from the refrigerator and let it come to room temperature

30 minutes ahead:

  • Heat the grill for the asparagus.
  • Put the racks of lamb in the oven to roast.
  • Gently reheat the soup.
  • Dice the apple garnish for the soup and toss with lemon juice.
  • Toss the asparagus with olive oil and salt.

Just before dinner:

  • Pull lamb out of the oven and let rest for 5 minutes.
  • Grill the asparagus.
  • Combine the strawberries with the sugar and let sit at room temperature.

Before dessert:

  • Reheat the biscuits in a 200 degree oven.
  • Whip the cream.
  • Assemble the shortcakes.

Shopping List

Fresh Produce:

  • 1-3/4 lb. carrots
  • 1-1/2 lb. asparagus
  • 1-3/4 lb. fingerling potatoes
  • 4 pints strawberries
  • 1 small Fuji apple
  • 2 large lemons
  • 1 medium onion
  • 1 fennel bulb
  • 1 small rib celery
  • 5 cloves garlic
  • 6 medium shallots
  • 4 medium leeks
  • 1 medium chunk fresh ginger
  • 1 large bunch fresh thyme
  • 1 large bunch fresh flat-leaf parsley
  • 1 small bunch fresh tarragon

Meat, Eggs & Dairy:

  • 2 racks of lamb, about 1-1/4 lb. each, chine bones removed, rib bones frenched
  • 3 cups heavy cream
  • 13 Tbs. unsalted butter
  • 1 large egg

Other Groceries:

  • 2 cups carrot juice, either homemade or store-bought
  • 1 cup soft fresh breadcrumbs
  • 1/2 cup Dutch-processed cocoa powder, such as Droste
  • 6-1/2 oz. semisweet chocolate, more for garnish

Pantry Staples:

  • 1 small bay leaf
  • 1 cup extra-virgin olive oil
  • 2 Tbs. Dijon mustard
  • 2-1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1-1/2 Tbs. baking powder
  • 2-1/4 tsp. pure vanilla extract
  • Kosher salt
  • Table salt
  • Black peppercorns

The Menu


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