Pistachio-crusted rack of lamb and mashed root vegetables with bourbon

For some reason lost over time, it's a tradition that we have lamb on New Year's Day. It's also a tradition that we try at least one new recipe, so if the lamb recipe is new, that covers both bases. So each fall I make sure to buy lamb from Sleepy Hollow at the farmers market, and then dig it out in time for New Year's. This year we sprang for rack of lamb, which is super pricey, but has the advantage that it's much more easy to cook well than other cuts.

Pistachio-crusted rack of lamb

Adapted from Bon Appetit, Dec.  2008

Ingredients

1 large rack of lamb (2½ pounds or so)

1 cup pomegranate juice

¼ cup dried currants

1 garlic clove, peeled and chopped

3 tablespoons butter

½ teaspoon ground cinnamon

¼ teaspoon ground cumin

¼ cup chopped pistachios

¼ cup panko breadcrumbs

Method

In a small skillet, bring pomegranate juice, currants and garlic to a boil. Cook until liquid is reduced and syrupy. Transfer mixture to a food processor. Add butter, cut into chunks, and cinnamon and cumin. Puree mixture. Put mixture in a small bowl and put in the freezer briefly to slightly firm (or in the refrigerator if you’re not using it right away).

Preheat oven to 400 degrees. Line a rimmed baking sheet with foil. Place rack of lamb on sheet. Season with salt and pepper. Spread butter mixture over lamb. Sprinkle with pistachios and panko, pressing mixture into butter.

Bake about 30 minutes until done (when it registers 135 on a thermometer). Yes, you want it that pink. Let rest about 10 minutes before slicing.

Rating: Very nice. That pomegranate butter is amazing stuff. And that same treatment could work well on chicken thighs, I suspect, for a much less dire price point. 

Root vegetable mash with bourbon and butter

From Surdyk’s Drinks magazine

Ingredients

2 pounds rutabagas, peeled and cut into 1-inch pieces

1 pound carrots, peeled and cut into 1-inch pieces

1 pound potatoes, peeled and cut into 1-inch pieces

4 ounces butter

1 ½ teaspoon salt

1 teaspoon pepper

3 tablespoons bourbon

½ cup grated Fontina cheese

Method

Cook rutabagas, carrots and potatoes in separate pots with enough salted water to nearly cover. (They’ll take differing amounts of time to get done, so unfortunately, yes, you’re stuck with that many dishes.) Cook until tender, which might take a good 45 minutes. Drain vegetables and mash well with an electric mixer, or if you want a more pureed effect, use a ricer or food processor.

Melt butter in a small pan with salt, pepper and bourbon. Yes, you need that much bourbon or you won’t taste it over the rest of the ingredients. Pour liquid into mashed vegetables, stir well and serve.

Rating: Not bad. Butter, bourbon and cheese pretty much cover the vital flavor food groups. 

That let me use up a lot of veggies I bought at the last farmers market of the season. Next up I'll have to try this slow cooker recipe that uses up parsnips, turnips and mentions "herb beer butter." How bad can it be?