Are you looking for a delicious recipe for Easter at home this year?

Executive Chef Robert Graham from Royal Sonesta Houston Galleria has shared his recipe for roasted rack of Colorado lamb, served with fine herb risotto and glazed asparagus, baby carrots and ramps with rosemary jus.


Lamb rack

1 whole rack Colorado lamb chops
2 cloves garlic minced
1 sprig rosemary minced
2 sprigs parsley minced
1 shallot minced
3 tbsp olive oil


1 cup Arborio rice
4 cups chicken stock hot
2 garlic cloves minced
1 shallot minced
¼ cup white wine
1 cup finely chopped herbs (parsley, tarragon, chervil, chives)
Zest of 1 lemon
1/8 cup heavy cream
½ cup Parmesan grated
3 tbsp butter


8 medium asparagus
4 baby carrots
8 ramps trimmed
3 tbsp butter
1 tbsp chicken stock

Rosemary jus

2 cups beef or lamb stock
1 cup chopped carrots, celery and onions
2 cloves garlic
2 sprigs rosemary
2 bay leaves
3 tbsp tomato paste
½ cup white wine
3 tbsp butter
For the lamb

Combine all of the ingredients for the marinade and rub all over the lamb racks and marinate overnight. Pre-heat an oven to 450 degrees. Place a saute pan on medium high heat and coat with some olive oil. Season the lamb with salt and pepper. Sear the lamb on all sides until golden brown. (About three minutes per side.) Transfer the lamb to the oven and cook for about 20-25 minutes until medium rare to medium. Remove from oven and cover with foil to rest for 20 minutes. When everything else in ready carve the lamb to serve.

For the rosemary jus

Place a saucepan over medium high heat and coat with olive oil. Add the carrots, celery, onions and garlic and caramelize until golden brown. Add the rosemary, bay leaves and tomato paste and cook for an additional 3 minutes. De-glaze with the white wine and then add the beef or lamb stock. Turn the heat down to medium and reduce by half. Add butter and then season with salt and pepper. Keep warm until ready to serve.

For the risotto

Place a medium saucepan over medium heat and coat with olive oil. Add garlic and shallots and cook until translucent. Add the rice and stir to coat. De-glaze with white wine a stir continuously until almost all of the wine is cooked out. Add the chicken stock one ladle at a time and continue to cook and stir until the rice is al dente. About 18 minutes. Add the heavy cream and Parmesan. Add the herbs and lemon zest. Season to taste with salt and pepper.

For the vegetables

Blanch and shock all of the vegetables in salted water. In a small sauté pan bring the chicken stock to a simmer and then emulsify with the butter. Add the vegetables to the sauce and stir to glaze the vegetables. Season to taste with salt and pepper.

To serve

Place a small mound of the risotto on a dinner plate. Arrange the vegetable on or around the risotto. Place the lamb on top and then drizzle with some of the rosemary jus.

Pair your Easter meal with one of these mimosa-inspired cocktail recipes.

Try this Spring Pea Risotto from Royal Sonesta Boston.