4 servings

Lamb:
1 8-bone Morgan Valley rack of lamb, cleaned and trimmed, bones frenched

Spring vegetables:
2 tablespoons finely chopped fresh mint leaves
2 cups assorted spring vegetables, such as baby carrots, asparagus tips and peas
Potato and celeriac puree:
1 pound peeled and large diced russet potatoes
½ pound peeled and large diced celeriac (celery root)
2 tablespoons butter
Salt and freshly ground black pepper

Sauce:
1 tablespoon minced shallot
1 teaspoon minced garlic
3 tablespoons butter
1/4 cup brandy
2 tablespoons hoisin sauce
1/2 cup veal stock or 1 tablespoon veal glace plus ½ cup water

For the lamb:

Preheat the oven to 400 degrees F.

Season the lamb on both sides with salt and pepper. Heat a large skillet over high heat, add the lamb, and sear on all sides until golden brown. Transfer the pan to the oven and roast for about 12 minutes for medium-rare. Transfer the rack to a warm plate, cover loosely with foil, and allow to rest before carving into individual chops. Pour off any fat and reserve the skillet for the sauce.

For the vegetables:

Bring a large pot of salted water to a boil. Add each vegetable type individually and simmer each until al dente. Strain them out then plunge into a bowl of ice water to halt the cooking process. Repeat with the rest of the vegetable types. Upon service, heat a sauté pan and add a few tablespoons of water and all of the vegetables. Heat thoroughly, then remove from the heat, add two tablespoons of butter and scatter in the mint. Serve immediately

For the potato-celeriac puree:

In a small saucepan, cover the potato and celery root with water and boil until tender. Strain, then transfer to a food processor with the butter, salt and freshly ground black pepper and puree until smooth. Keep warm.

For the sauce:

In the skillet used to pan roast the lamb, sauté the shallots and garlic in 1 tablespoon butter until soft. Deglaze with the brandy off heat and cook until reduced by about half, scraping the fond from the pan bottom. Be careful as the brandy will flame. Add the hoisin and veal stock and bring to a boil. Lower the heat and simmer until reduced to a sauce consistency. Remove from heat, strain, and add the remaining 2 tablespoons butter. Whisk to combine. Season with salt and pepper, to taste.

To serve: