Recipe of the week: A chef’s international take on ‘new American’ food

Swedish chef Marcus Samuelsson, an immigrant to the U.S., loves to travel around the country, asking people about the local fruits, ­vegetables, spices, and meats they ate growing up. Those interactions have helped shape his cooking, and have also inspired his new cookbook, The New American Table (Wiley). “Talking about food,” he says, “has always been a way to connect with people.”

This recipe, inspired by dishes that Japanese immigrants traditionally prepared to celebrate the new year, uses miso glaze and panko bread crumbs to add a “distinctly Japanese taste” to lamb. It serves four and pairs well with broccoli rabe red curry.

Recipe of the week

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Miso-Rubbed Rack of Lamb

2 tbsp dark miso

1 tbsp unsalted butter at room temperature

1 tbsp mild chili powder

1 large egg yolk

1 tbsp chopped sage

2 tbsp olive oil

2 frenched racks of lamb (1½ pounds each)

Salt and freshly ground black pepper

¼ cup panko bread crumbs

Preheat oven to 400 degrees. Combine miso, butter, chili powder, egg yolk, sage in small bowl. Set aside.

Heat oil in large sauté pan. Season lamb with salt and pepper; sear until browned, 2 to 3 minutes on each side. Let cool slightly, then smear miso-butter mixture on both sides of lamb. Firmly press panko into miso-butter mixture on rounded side of each rack. Place lamb, rounded fat sides up, in roasting pan. Roast until instant-read thermometer inserted into center of the rack reads 125 degrees, 15 to 20 minutes. Transfer lamb to cutting board; let rest for 5 minutes. Serve with broccoli rabe red curry.

Broccoli Rabe Red Curry

2 cups broccoli rabe (about ½ bunch)

5 tbsp olive oil

2 tsp black mustard seeds

1 tsp ground cumin

1 tsp coriander seeds

1 red onion, chopped

4 garlic cloves, thinly sliced

Juice of 2 limes

2 kaffir lime leaves

2 curry leaves

One 2-inch piece ginger, peeled and finely chopped

2 tbsp red curry paste

½ cup coconut milk

2 small Yukon Gold potatoes, peeled and cut into ¼-inch cubes

2 tbsp chopped blanched almonds

2 tbsp plain yogurt

1 tbsp chopped cilantro

Salt

Bring large pot of salted water to boil. Add broccoli rabe; simmer for 30 seconds. Strain; rinse with cold water. Pat dry.

Heat 2 tbsp of oil in large pot over medium heat. Add mustard seeds, cumin, coriander seeds, onion, garlic, lime juice, lime leaves, curry leaves, ginger, curry paste; sauté until fragrant, about 3 minutes. Add coconut milk, 2 cups water. Bring to simmer; cook for 15 minutes.

While liquid is simmering, heat remaining 3 tbsp of oil in large sauté pan over high heat. Add potatoes and sauté for 3 to 4 minutes. Reduce heat to medium; add almonds. Cook with potatoes until golden brown, 4 to 5 minutes. Remove from heat; set aside. Stir broccoli and potato mix into simmering liquid; heat through. Stir in yogurt; garnish with cilantro; season with salt.