Rack of Lamb with Mushroom–Pancetta and Wild Rice

A savory roasted meat dish can turn a cold winter’s evening into a memorable occasion. The exquisite aroma of etoile Restaurant’s Rack of Lamb with Mushroom–Pancetta and Wild Rice will tantalize your dinner guests’ senses before warming their bellies. This recipe is from page 170 of the Domaine Chandon Cookbook – available for purchase HERE


¼ cup/60 ml extra-virgin olive oil, plus 2 tbsp 
1 tbsp minced fresh rosemary
1 tbsp minced fresh thyme 
3 garlic cloves, minced 
Salt and freshly ground pepper 
2 racks of lamb (about 8 chops each), 
trimmed and “frenched”

For The wild rice:
1 cup/215 g wild rice 
2 tbsp extra-virgin olive oil 
2 oz/55 g pancetta, diced 
½ cup/85 g minced onion 
4 medium chanterelle or white button mushrooms, brushed clean and finely chopped 
½ cup/55 g pine nuts, toasted
Freshly ground pepper


In a medium bowl, use a wooden spoon to stir the ¼ cup/60 ml olive oil, the rosemary, thyme, and garlic into a paste. Lightly salt and pepper the lamb on all sides. Rub the paste onto the meat, covering it thoroughly. Cover with plastic wrap and refrigerate for at least 4 hours or up to overnight. To make The wild rice: In a medium saucepan, combine 4 cups/960 ml water and ½ tsp salt and bring to a boil over high heat. Add the wild rice, return to a boil, and reduce the heat to maintain a simmer. Cover and cook until all or most of the water is absorbed, about 1 hour. (If water remains in the pot after 1 hour, drain the rice in a colander.) Cover and set aside. In a large sauté pan or frying pan, heat the olive oil over medium heat. Add the pancetta and sauté until crisp, 3 to 5 minutes. Add the onion and sauté until translucent, about 3 minutes. Add the mushrooms and stir gently to coat with the oil. Reduce the heat to medium-low, cover, and simmer until the mushrooms have released their liquid and are tender, about 10 minutes. (If needed, add 1 to 2 tbsp water to the pan to prevent sticking or burning.)

Add the wild rice, pine nuts, and salt and pepper to taste to the pan and stir to blend well. Cover and set aside.(The rice can be served warm. If you prefer, reheat over medium heat or in a microwave until hot before serving.)

Preheat the oven to 425°F/220°C/gas 7.

In a Dutch oven or large, ovenproof saucepan, heat the remaining 2 tbsp olive oil over high heat. Unwrap the meat and place in the pan with the marinade ingredients still clinging to it, meat-side down, and sear until lightly browned, about 5 minutes. Remove from the heat and turn the racks bone-side down in the pan. Transfer to the oven and roast until an instant-read thermometer inserted into the thickest part of the meat registers 130°F/54°C for medium-rare, 8–10 minutes.

Transfer the racks of lamb to a carving board, tent loosely with aluminum foil, and let rest for 5 minutes. Cut between each bone to separate the chops. To serve, arrange 4 chops in a fan shape on each plate. Serve at once with the wild rice.

Serves 4

In a small sauté pan, over medium-low heat, combine the 1/2 cup chervil leaves with the 1/2 cup olive oil and cook, stirring occasionally, until the oil is hot and small bubbles form around edges, 3 to 5 minutes. Remove from heat and let stand at room temperature for 1 hour. Strain the chervil-infused oil through a fine-mesh sieve, save and reserve. Discard the chervil.
In a soup pot, heat the 2 tbsp olive oil over medium heat. Add the leek and sauté until soft, about 3 minutes. Stir in the onion, garlic, and jalapeño. Sauté until the onion is translucent, about 3 minutes. Add the potatoes and red bell pepper and sauté for 3 minutes longer. Add the stock, clam juice, wine, and 1 tsp salt, and mix well. Raise heat to high and bring to a boil, reduce heat to low, cover and simmer until the potatoes are tender, about 10 minutes.
Meanwhile, cut the corn kernels from the ears of corn. Add the corn kernels to the soup and simmer until the corn is tender, about 5 minutes. Add the crab and cook for 2 more minutes to heat through. Stir in the cream and remove from heat. Adjust seasoning with salt and pepper.
Ladle the bisque into warm bowls. Swirl 1/2 to 1 tsp chervil oil into each serving and garnish with the 2 tbsp chervil leaves. Serve hot.