Modes

Ingredients

Lamb

• 1 rack Colorado lamb, frenched and trimmed
• 1 Tablespoon whole coriander seed
• 2 teaspoons whole cumin seed
• 1 teaspoon whole fennel seed
• 1 teaspoon peppercorns
• 1-2 Tablespoons olive oil
• smoked salt

Provencal Herb Glaze

• 1/4 cup honey or agave nectar
• 1 teaspoon fresh rosemary, minced
• 1 teaspoon fresh thyme, minced
• 2 cloves garlic, minced 
• 1 Tablespoon minced shallot
• 1 teaspoon Dijon mustard
• 1 teaspoon red pepper flakes 
• 1 teaspoon salt 
• zest and juice of 1 lemon 

Vegetables

• neutral oil
• 1 yellow onion, diced
• 1 fennel bulb, diced
• 2 cloves of garlic, minced
• 1 28-ounce can fire-roasted, crushed tomatoes
• 2 Tablespoons of herbs de provence

Instructions

Heat Wolf Oven to 250°F on Bake Mode and set rack to position 2.

Trim lamb of excess fat and place lamb on roasting rack. 

In a small skillet, combine the seeds and peppercorns and heat over medium heat for 1-2 minutes or until fragrant. Move to a grinder and grind to a coarse texture. 

Combine ground seeds with enough oil to make a paste. Rub over the entire lamb rack. Season all of the rack with salt. 

Place probe in the thickest part, place in oven, and set probe to 132°F. Once the probe temperature is reached (35-50 minutes - depending on rack size), tent with foil and rest for 10 minutes. 

Combine honey or agave nectar, fresh rosemary, fresh thyme, garlic, shallot, Dijon mustard, red pepper flakes  and teaspoon salt. Bring to simmer. Stir in 1 Tablespoon of lemon juice. 

Bring to a simmer and cook for 1 minute until slightly thickened - remove from heat and stir in zest.  Taste and adjust seasoning. Reserve.

For vegetables, heat a skillet or sauté pan over medium-high heat for 1-2 minutes. Add enough oil to just cover the bottom. Add onion and fennel to pan and cook for about 4 minutes. Stir in garlic and cook for 1 minute more. Add tomatoes and herbs then bring to a low boil and simmer for about 5 minutes. Season to taste and reserve.

Preheat skillet or grill over medium heat. Sear the rack for 1-2 minutes per side and then cut into 4 double chops. Alternatively, you can cut into 4 double chops and sear them individually.  

To serve, place a double chop over some vegetables and top with a little glaze.