Rack of Spring Lamb with Warm Spring Salad

From Chef Beau Carr of El Gaucho Vancouver | Serves 2

There’s nothing quite like the fresh flavors of spring, and this elegant dish from Executive Chef Beau Carr of El Gaucho Vancouver is the perfect way to celebrate the season. Featuring a perfectly roasted rack of lamb paired with a bright, herbaceous warm spring salad, it’s a simple yet refined plate that brings the Pacific Northwest to your table.

El Gaucho Vancouver uses Umpqua Valley Lamb, raised right here in Oregon on open pastures, 100% grass-fed and finished, and never treated with antibiotics or hormones. These ranchers have built a program focused on quality and sustainability, so we can focus on bringing you the finest lamb, all year round.

Warm Spring Salad

Ingredients:

  • 1 cup fava beans (fresh or frozen)
  • 1 cup English peas (fresh or frozen)
  • 6 asparagus tips, split lengthwise
  • ¼ cup roasted tomatoes (from a jar with herbs), diced
  • 2 tbsp prosciutto, thinly sliced and julienned
  • 1 tsp fresh mint leaves, finely chopped
  • 1 tsp fresh basil leaves, finely chopped
  • Kosher salt and freshly ground black pepper, to taste

Instructions:

  1. Combine all ingredients in a mixing bowl.
  2. Season to taste with salt and pepper.
  3. Cover and refrigerate for at least 2 hours to allow flavors to meld.

Roasted Rack of Lamb
For a professional-style presentation, trim the lamb by removing the outer fat cap and cleaning the bones (“Frenching”) so they are bare. This step is optional but gives the dish a refined look.

Ingredients

  • 1 rack of Umpqua Valley lamb (2 to 2½ lbs)
  • El Gaucho Steakhouse Seasoning* (or your favorite steak rub)

Instructions:

  1. Preheat your oven to 375°F with convection (or 425°F without convection).
  2. Coat the lamb generously on all sides with the seasoning.
  3. Place on a roasting rack set over a sheet pan.
  4. Roast for 15 minutes, then begin checking the internal temperature. Continue checking every 5 minutes or less.
  5. Remove from the oven when the center reaches 100°F for medium-rare to medium (the temperature will rise as it rests).
  6. Let the lamb rest in a warm spot for 15–20 minutes before slicing.

Tip: Use an instant-read thermometer for the most accurate results.

*El Gaucho Seasoning is available at all El Gaucho locations, Metropolitan Market, Zupan’s, and Top of the Hill Produce.