Entree: Canada – Pacific Canada (British Columbia) – Whistler Mountain Lamb

Serving Size: 4

Approximate Time

Prep 35 min

Cook 1 hr

Additional 12 min

Total 1 hr 45 min

Ingredients

- 2 racks of lamb, frenched, approx. 1.25 lb (570 g) each, total approx. 2.5 lb (1.13 kg)
- 1 1/2 tsp (8 g) kosher salt
- 3/4 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) olive oil, divided
- 3 tbsp (45 g) Dijon mustard
- 1 cup (90 g) fresh breadcrumbs (from day-old crusty bread)
- 2 tbsp (10 g) minced fresh parsley
- 2 tbsp (8 g) fresh thyme leaves, minced
- 1 tbsp (3 g) fresh rosemary, minced
- 1 tsp (2 g) crushed juniper berries
- 1 tbsp (6 g) finely grated lemon zest
- 2 tbsp (30 g) unsalted butter, melted (for crust)
- 2 cups (300 g) huckleberries or mixed local berries (fresh or frozen)
- 1/2 cup (120 ml) dry red wine (preferably British Columbia red) or spare stock
- 1/4 cup (60 ml) lamb or beef stock
- 1/4 cup (60 g) BC honey or mild honey
- 1 small shallot, minced (about 1/4 cup / 40 g)
- 1 sprig fresh rosemary
- 2 tbsp (30 g) cold unsalted butter (to finish sauce)
- Salt and pepper to taste for sauce
- 1.5 lb (700 g) fingerling potatoes, halved lengthwise
- 2 tbsp (30 ml) olive oil (for potatoes)
- 1 tsp (5 g) coarse salt (for potatoes)
- 1/2 tsp (1 g) black pepper (for potatoes)
- 1 tbsp (15 g) chopped fresh parsley (for potatoes)
- 8 oz (225 g) Swiss chard or kale, stems removed and leaves roughly chopped
- 1 tbsp (15 ml) olive oil (for greens)
- 2 cloves garlic, minced (about 2 tsp / 6 g)
- Pinch crushed red pepper flakes (optional)
- 1 tbsp (15 ml) fresh lemon juice
- Additional salt and pepper to taste

Instructions

Short Description:
A herb-crusted rack of lamb inspired by Whistler, served with a tart huckleberry reduction and a complete plate of roasted fingerling potatoes and sautéed seasonal greens for a Pacific Canada main course.

Regional Notes:
This British Columbia version features a crust of local herbs and crushed juniper, and a reduction made from regional berries (huckleberries or mixed coastal berries) typical of the Pacific Coast. The berry sauce and use of local honey highlight BC produce compared with more classic European lamb preparations.

1. Preheat the oven to 425°F (220°C). Toss the halved fingerling potatoes with 2 tbsp (30 ml) olive oil, 1 tsp (5 g) coarse salt, and 1/2 tsp (1 g) black pepper. Spread on a rimmed baking sheet cut-side down and roast for 30–35 minutes, until golden and tender, turning once halfway through.
2. Meanwhile prepare the herb crust: in a bowl combine 1 cup (90 g) breadcrumbs, 2 tbsp (10 g) minced parsley, 2 tbsp (8 g) minced thyme, 1 tbsp (3 g) minced rosemary, 1 tsp (2 g) crushed juniper berries, 1 tbsp (6 g) lemon zest, and 2 tbsp (30 g) melted butter. Mix to moisten; set aside.
3. Pat the lamb racks dry and season all over with 1 1/2 tsp (8 g) kosher salt and 3/4 tsp (2 g) black pepper. Heat 1 tbsp (15 ml) olive oil in a heavy skillet over medium-high heat. Sear the racks, fat-side down first, until deeply browned, about 2–3 minutes per side. Transfer to a plate.
4. Brush the meaty side of each rack with the 3 tbsp (45 g) Dijon mustard, then press the herb-breadcrumb mixture firmly onto the mustard-coated surfaces to form an even crust.
5. Place the crusted racks on a roasting pan bone-side down and roast in the preheated oven for 15–22 minutes, until the internal temperature reaches 125–130°F (52–54°C) for medium-rare (carryover will rise ~5°F/3°C). Adjust time for desired doneness.
6. Remove the lamb from oven, tent loosely with foil, and let rest for 10–12 minutes while you finish the sauce and greens. The lamb will rest to about 130–135°F (54–57°C).
7. While the lamb rests, make the huckleberry reduction: in the skillet you used for searing, reduce heat to medium and add 1 tsp (5 ml) olive oil if pan is dry. Sauté the minced shallot (about 1/4 cup / 40 g) until translucent, 2–3 minutes. Add 2 cups (300 g) huckleberries, 1/2 cup (120 ml) red wine, 1/4 cup (60 ml) lamb or beef stock, 1/4 cup (60 g) honey, and 1 sprig rosemary. Simmer gently, stirring and crushing some berries with the back of a spoon, until syrupy and reduced to about 1 cup (240 ml), 8–12 minutes.
8. Remove and discard the rosemary sprig. Whisk in 2 tbsp (30 g) cold butter, one piece at a time, to finish the sauce; season to taste with salt and pepper. For a smooth sauce, strain through a fine-mesh sieve, pressing solids to extract flavor (optional).
9. Sauté the greens: heat 1 tbsp (15 ml) olive oil in a skillet over medium heat. Add the minced garlic and red pepper flakes; cook 30 seconds until fragrant. Add the chopped Swiss chard or kale (8 oz / 225 g) and a pinch of salt; sauté until wilted and tender, 3–5 minutes. Finish with 1 tbsp (15 ml) lemon juice and adjust seasoning.
10. Toss the roasted potatoes with 1 tbsp (15 g) chopped parsley. Slice the rested lamb racks into individual chops (about 8 chops total). To plate, arrange roasted potatoes and sautéed greens, place 2 chops per person (about 6–8 oz / 170–225 g cooked lamb per serving), and spoon the warm huckleberry reduction over the lamb. Serve remaining sauce on the side.
11. Enjoy immediately. Leftover sauce keeps refrigerated for up to 3 days.