Rack of Lamb

V51A7521Primeaux Cheese and Vino’s Ric Trent demos a delightful dish. 

By Jan Walsh

hotography by Beau Gustafson


Primeaux Cheese and Vino is one of my favorite restaurants. Located at the Summit, they are open for lunch, dinner, and Sunday brunch. But they are also a wine, artisanal cheese, and gourmet food shop. And today we stretch the restaurant further, making their kitchen the stage for our video and photo shoot as executive chef Ric Trent shares his recipe for herb-crusted rack of lamb with Papardelle pasta, rainbow chard, oyster mushrooms, and prosciutto Dijon cream.


Pasta Ingredients:

2 cups flour 2 eggs
12 ounces rainbow chard 8 ounces oyster mushrooms
white wine, enough to deglaze pan


Pasta Procedure:
Pour flour onto work surface, shape into a mound, and form a well in its center. Break the eggs into the well and beat lightly with a fork. Slowly work the flour into the eggs until they are no longer runny. Using your hands, form the mixture into a loose dough. Knead the dough by folding the mass in half. Give one half turn, and press down hard with your palms. Repeat the process, making sure to turn in the same direction each time, for approximately eight minutes. Portion the pasta into 3-ounce portions. Pass through a pasta roller until you reach the fourth thickness setting. When you reach the desired thickness, lay out the sheets and cut into one-inch strips. To cook, place fresh papperdelle in boiling salted water for two minutes. In a large sauté pan, combine 12 ounces rainbow chard and 8 ounces of oyster mushrooms. Deglaze pan with white wine and reduce. Add Dijon cream and pasta and simmer for one minute. Yields four servings.


Prosciutto Dijon Cream Ingredients:

3 ounces prosciutto1 ½ tablespoons Dijon1 teaspoon garlic 1 teaspoon shallots

3 cups cream 2 tablespoons flour 1 tablespoon butter

Prosciutto Dijon Cream Preparation:
In a medium saucepot, combine butter, garlic, shallots, and prosciutto. Sauté on medium heat until the fat is rendered out of the prosciutto. Add flour and stir until smooth. Add cream. Bring to a boil and then lower to a simmer. Simmer until the cream coats the back of a spoon. Season with salt and pepper and stir in Dijon. Yields one pint.



Herb-Crusted Lamb Ingredients:

1 rack of lamb (2 pounds) 1 ½ tablespoons thyme

1 ½ tablespoons rosemary1 ½ tablespoons salt 1 ½ tablespoons pepper


Herb Crusted Lamb Procedure:

Cut rack of lamb into two bone sections. Season liberally with herbs, salt, and pepper.

Sear lamb on all sides in a cast-iron skillet. Place into a 350 degree oven for five minutes.

Plate the pasta in the center of a bowl, split the rack of lamb, and rest against the pasta.


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