roasted american rack of lamb with fingerling potatoes and asparagus
roasted american rack of lamb with fingerling potatoes and asparagus
roasted american rack of lamb with fingerling potatoes and asparagus

Roasted American Rack of Lamb with Fingerling Potatoes and Asparagus in Mint Sauce

    

June 28, 2016

Executive Chef Paula DaSilva of 1500° at Eden Roc in Miami, Florida, created this simple yet elegant lamb rack dish bursting with fresh herbs that’s perfect for dinner any time of year.

  • Prep: 40 mins
  • Cook: 20 mins
  • Yields: 6 servings

Ingredients

For the Lamb

3 racks American Lamb

1 bunch fresh rosemary, chopped

5 tbsp extra-virgin olive oil

Kosher salt and black pepper, to taste

For the Potatoes & Asparagus

3 lbs fingerling potatoes

1 bay leaf

1 bunch fresh asparagus, trimmed and peeled

2 tbsp 2 tablespoons unsalted butter

2 lemons, juiced

Kosher salt and pepper, to taste

For the Crème Fraiche:

½ cup 1/2 cup Crème Fraiche or sour cream

1 shallot, minced

1 lemon, juiced

1 tsp fresh horseradish

Kosher salt and pepper, to taste

Mint Sauce

1 cup fresh cilantro

1 cups fresh mint

2 garlic cloves

3-4 tablespoons lemon juice

2 jalapeño peppers, seeded and chopped

1 small onion

1 tbsp ground cumin

4-5 tbsp 4 to 5 tablespoons

3-4 tbsp sugar

¼ cup grape seed oil

Kosher salt and pepper, to taste

Directions

1For the lamb: Preheat the oven to 400°F. Season the racks with 2 to 3 teaspoons olive oil and some of the rosemary.

2Place the racks in the pan, fat side down, and place the pan to the oven. Roast for 4 minutes. Turn the lamb over and roast for 3 more minutes. Remove the pan from the oven and let the racks rest, preferably on a rack, until ready to cut. Reserve the pan juices.

3For the Potatoes and Asparagus: Place the potatoes and the bay leaf in a large pot of salted water. Bring to a boil and cook for 4 minutes. Turn off heat and let the potatoes cool in the liquid. Place the asparagus and potatoes in a baking dish; season with oil, butter, lemon juice, salt and pepper. Roast the vegetables in the 400°F oven for 8 minutes. Remove the vegetables from the oven, discarding the bay leaf, and keep warm until serving.

4For the Crème Fraiche: In a non-reactive bowl, whisk together the crème fraiche or sour cream with the shallot, lemon juice, horseradish, salt, and pepper until well incorporated. Refrigerate until needed.

5For the Mint Sauce: In a blender, combine the cilantro, mint, garlic, lemon juice, peppers, onion, cumin, vinegar, and sugar; blend for 2 minutes on high speed.

6Reduce the speed and slowly drizzle in the oil. Season to taste with salt and pepper. The sauce will keep in the refrigerator for up to 1 day. Bring to room temperature before serving.

7To serve: Cut each rack in half and in half again, creating double bone chops. Serve 2 double bone chops on each plate. Place the asparagus and potatoes next to the lamb and garnish with a spoonful of the Crème Fraiche. Spoon the pan juices over the lamb and drizzle the mint sauce in front of the lamb.

Recipe and image provided by the American Lamb Board

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