Crown Roast of Lamb with Roasted Chestnuts, Fennel and Carrots

Crown Roast of Lamb with Roasted Chestnuts, Fennel and Carrots
Serves 6

Lamb
2 8 bone racks of lamb, “Frenched”
1 TBS. Roast garlic paste
1 TBS. fresh thyme leaves, chopped
1 TBS. black pepper, or to taste

1. Preheat oven to 350 degrees.
2. Quickly sear lamb rack in sauté pan. Remove from heat and cool.
3. Tie lamb ends together, as demonstrated.
4. Rub with garlic paste, thyme and black pepper. Season with salt.
5. Place lamb on roasting rack in roasting pan and cook until medium rare or 128 degrees. Allow to settle a bit and fill cavity with stuffing.

Stuffing
2 fennel heads cut in wedges
3 cups carrots, peeled and cut in batons
1 cup chestnuts, peeled
2 cups pearl onions, peeled
10 sprigs fresh thyme
10 parsley stems
2 cups chicken stock
½ cup chopped parsley
2 TBS. soy oil

1. Heat large sautoir. Add soy oil and fennel and cook until golden brown. Add carrots and chestnuts.
2. Cover with chicken stock, thyme, parsley stems and cover with parchment paper.
3. Cook in oven until dry and tender., about one hour.

Potato Purée
4 large Idaho potatoes, peeled and each cut into for equal size pieces
1 TBS. salt
¼ cup milk, hot
¼ pound sweet butter (1 stick)

1. Place potato pieces in large pot of cool water. Add salt. Bring to boil and simmer until potatoes can be pierces easily with a fork.
2. Drain and place in food mill with butter. Pass. Add hot milk as needed. Season with salt and white pepper. Keep warm.