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Roasted Rack Of Lamb With Sauce Romesco

Recently featured on Emeril's Florida: Big Night Out.


  • LAMB

  • 1 cup olive oil, plus 2 tablespoons for searing
  • 1 ounce crushed whole fennel seeds
  • 1 ounce finely chopped fresh thyme
  • 2 domestic lamb racks, 3 bones each, cleaned and frenched

  • 8 cloves garlic
  • 1 cup extra-virgin olive oil
  • 1/2 cup sliced blanched almonds
  • 1/4 cup hazelnuts
  • 2 slices stale brioche bread
  • 2 vine-ripe medium tomatoes, quartered
  • 2 piquillo peppers
  • 2 large roasted red peppers
  • 1/2 cup red wine or sherry wine vinegar
  • 1/4 teaspoon red pepper flakes
  • Kosher salt and freshly ground black pepper

  • 1 1/4 cups chicken stock
  • 1 pinch saffron
  • Kosher salt and freshly ground black pepper
  • 1 cup couscous

  • 1 large zucchini, cut into 1/2-inch cubes
  • 1 clove garlic, chopped
  • Kosher salt and freshly ground black pepper
  • Garbanzo beans, cooked, for garnish


  • To prepare the lamb:

    Whisk together 1 cup oil, the fennel seeds and thyme. Add the lamb to the marinade and let sit until ready to cook.
  • For the romesco sauce:

    Meanwhile, preheat the oven to 300 degrees F. Roast the garlic by placing the cloves on a baking sheet and drizzle a bit of olive oil on top. Roast until the garlic is soft, 20 minutes. Toast the almonds and hazelnuts in a frying pan. Remove and set aside. Pour a few tablespoons of the olive oil into a frying pan and quickly fry the bread until both sides are browned. Remove and let cool on a plate or paper towel. Saute the tomatoes in the same pan, adding oil if needed, for 4 to 5 minutes. Remove the pan from the heat. Once the bread is cool, add to a food processor with the nuts and tomatoes and blend. Add the roasted garlic along with the piquillo and roasted peppers and process on high for 2 to 3 minutes. Add the vinegar and pepper flakes. While the processor is running, slowly drizzle in the remaining oil. Add salt and black pepper to taste.
  • To cook the lamb:

    Turn the oven to 450 degrees F. Heat 2 tablespoons olive oil in a large heavy ovenproof skillet over high heat. Sear the rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes, and cover the ends of the bones with foil to prevent charring. Arrange the rack bone-side down in the skillet. Roast the lamb for 12 to 18 minutes, depending on the degree of doneness you want, checking the temperature with a meat thermometer. Let it rest for 5 to 7 minutes, loosely covered.
  • For the couscous:

    Bring the chicken stock to a boil, and then add the saffron and salt and pepper to taste. Pour the hot stock over the couscous, cover and let stand for 10 minutes prior to serving.
  • For the zucchini:

    Saute the zucchini with the garlic and salt and pepper to taste.
  • To serve, carve each rack between the bone into 3 pieces and arrange vertically with the romesco sauce underneath. Stack the zucchini between lamb with the couscous on the side. Garnish with garbanzo beans.
  • Notes:

    This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not it for home use and therefore cannot make any representation as to the results.
  • Recipe courtesy of Executive Chef David Hackett, Palme D'or Restaurant, The Biltmore Hotel, Coral Gables, Florida