Rack of Lamb with Mashed Potatoes, Baked Beets and Kale and Sour Cream Coleslaw

My favorite rack of lamb is first seared in a pan, and then finished off in an oven that’s not too hot.

INGREDIENTS:

Serves four people

Rack of lamb, 2 pounds, 900 grams

Butter

Salt and pepper

1 pound, ½ kilo mixed beets and turnips, in 1 ½ inch, 3-4 cm pieces

For the peas:

½ pound, 225 grams dried peas, heirloom varietal, soaked overnight

2 cup, 2 ½ dl veal stock

2 tablespoons butter

½ pound sugar snap peas

For the coleslaw:

½ pound, 225 grams finely sliced cabbage

3-4 ounces, 100 grams kale, finely sliced

2 tablespoons mayonnaise

2-3 tablespoons sour cream

1-2 teaspoons Dijon mustard

1 tablespoon apple cider vinegar

salt and pepper

PREPARATION:

Peas, especially dried peas, are misunderstood, often neglected, considered unnecessary. In Ringerike in Eastern Norway an old heirloom pea varietal was discovered a while back – giving us a chance to rediscover an old plant that has been grown for a millennium. I like to serve the boiled dried peas with some fresh peas as well.

Let the meat rest at room temperature for an hour or two before cooking.

Turn the oven on, at 320 F, 160 C.

Sear the meat in butter in a pot. Add beets, place the meat on top. Place in the oven, lower rack. Bake until the cure temperature is about 130 F/55 C. That takes about 40 minutes in my oven. Use a digital meat thermometer. Remove from oven and let rest. The temperature will rise to about 150 F, 65 C.

Peas

Cook the reconstituted peas in stock for about 20-25 minutes, until soft. Make sure the pot doesn’t cook dry. Add butter and mash. Juice the sugar snap peas and mix into the mashed peas just before serving.

Coleslaw

To make the coleslaw, combine all the ingredients.

To serve, slice the meat, serve with beets, and the juices that have collected. Mash peas and coleslaw.